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.

Multi-Objective Optimization of Beverage Based on Lactic Fermentation of Goat’s Milk Whey and Fruit Juice Mixes by Kefir Granules

“…The excellent nutritional properties of goat milk are well known [1]. The composition of goat milk's bioactive components (such as calcium, protein, fat, vitamin A, and vitamin B1) is equal to or exceeds cow's milk [2], except for lower values of lactose in goat milk, making it attractive to people with partial lactose intolerance [3,4]. Additionally, fat globules are smaller than those found in cow's milk, which is believed to be associated with the greater digestibility of goat's milk [5].…”