title: [Possibility of producing lactose-free products for infant and dietetic nutrition].
abstract: A study has been made of the conditions for manufacturing a milk-protein concentrate with a low lactose content. In order to hydrolyze lactose, defatted pasteurized milk is supplemented with yeast beta-galactosidase in an amount of 6 Units per g lactose. Milk and lactose are allowed to stand for 6-7 h at 35 degrees C, which provides a 75% hydrolysis of lactose. After thermal treatment and cooling hydrolyzed milk is subjected to lactic fermentation during which the residual amount of lactose and part of galactose are fermented. It is specified that the concentrate manufactured may be used for feeding children with upset carbohydrate metabolism.
mesh_terms: D005524:Food Technology; D005526:Food, Formulated / Q000032:analysis; D006801:Humans; D006868:Hydrolysis; D007223:Infant; D007225:Infant Food / Q000032:analysis; D007785:Lactose / Q000378:metabolism; D008894:Milk Proteins / Q000378:metabolism; D014586:USSR
chemical_list: D008894:Milk Proteins; D007785:Lactose
vernacular_title: Izuchenie vozmozhnosti polucheniia bezlaktoznykh produktov dlia detskogo i dieticheskogo pitaniia.