LACTOSE-FREE DAIRY PRODUCTS: PROSPECTS FOR THE PRODUCTION

Abstract

Milk is a fundamental component of the human diet. Approximately 60% of the adult population worldwide has lactose intolerance. Lactose intolerance occurs due to the inability of the small intestine to produce enough enzymes to digest lactose. The purpose of the research is to study the prospects for the production of lactose-free products. Statistical and research data have been analyzed by the method of generalization of scientific publications of Russian and foreign authors on the study of lactose structure and properties, lactose intolerance syndrome, methods of β-galactosidase isolation and the use of lactose-free products. It has been stated in the research that the symptoms of lactose intolerance include abdominal pain, diarrhea, flatulence. Also, people with lactose intolerance have an increased risk of developing various extra-intestinal diseases, including cancer. Lactose intolerance makes people consume fewer dairy products, which can lead to a deficiency of calcium and other important nutrients. The article describes in detail the causes of lactose intolerance and its role in the human body. It has been shown that the development of lactose-free functional food products that meet the needs of consumers is one of the food industry priorities today. It has been established that the lactose-free dairy products market is the fastest growing segment of the dairy industry. The advantages of including lactose-free dairy products in the human diet have also been investigated, and the prospects for their production described. It has been shown that lactose-free dairy products are able to provide a person unable to digest lactose with the necessary nutrients present in conventional dairy products, such as calcium and vitamins.

Keywords

• lactose-free dairy products
• lactose intolerance
• lactase
• lactose breakdown
• functional foods
• dairy products
• enzymes in the dairy industry