Development of low-lactose curd product with papaya
https://doi.org/10.36107/hfb.2020.i3.s72
Abstract
Today, low-lactose (LL) and lactose-free (LF) dairy products have widespread health benefits throughout the world. To obtain LL and LF of curd products, the modern market of LL and LF products was studied, based on the analysis of which the composition of raw materials and methods for obtaining LL of a curd product were substantiated using the example of LL curd paste with papaya puree. The process of lactose hydrolysis was studied and the optimal modes of its hydrolysis were determined. The development of LL curd products with papaya will help reduce vitamin A deficiency and protein-energy malnutrition (PEM) in the population in Vietnam. The new product will expand the range of functional foods, increase the consumption of fermented milk products among the population of all ages, provide the body with many important nutrients, and strengthen the immune system.
About the Authors
Bao Chau Nguyen
Moscow State University of Food Production
Viet Nam
Viet Nam
Natalia A. Tikhomirova
Moscow State University of Food Production
Russian Federation
Russian Federation
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Review
For citations:
Nguyen B., Tikhomirova N.A. Development of low-lactose curd product with papaya. Health, Food & Biotechnology. 2020;2(3):33-39. (In Russ.) https://doi.org/10.36107/hfb.2020.i3.s72
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