Development of Formulation and Technology of Low-lactose Dairy Beverage Made from Goat Milk
Abstract
The concept of lactose intolerance and solution approaches of this problem using modern dairy processing technologies are considered in this study. The protein and lipid constituents were calculated to select the basis of a low-lactose milk beverage. The β-galactosidase preparation was chosen and enzymatic hydrolysis conditions were optimized to obtain a dairy drink that meets the requirements for low-lactose products. To determine the residual amount of lactose in fermented milk, the method for determining whole blood glucose by enzymatic colorimetric method using Shimadzu UV-1800 spectrophotometry was adopted. The influence of technological factors on the dairy low-lactose drink properties was studied. The formulation has been developed and the manufacture process for obtaining a range of low-lactose beverages was adopted, the protein and lipid constituents in the finished product were calculated. The results of this study are considered to be socially significant since the low-lactose products are intended for people suffering from lactase deficiency.
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