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Vol. 28 (2025 year), No. 4, DOI: 10.21443/1560-9278-2025-28-4/2

Shramko M. I., Nazarenko D. M., Evdokimov I. A., Lodygin A. D., Abakumova E. A., Rodionov I. S., Nersesyan T. V.
Development of biotechnological approaches to creation of fermented permeate drinks with a predictable carbohydrate composition

The creation of high-tech manufacturing of dairy products is based on the application of membrane fractionation and concentration methods, which leads to the formation of significant volumes of new types of secondary dairy raw materials – permeates. Permeates obtained by ultrafiltration of skim milk and whey contain up to 6 % of milk solids, among which up to 4.6 % is lactose. The main product manufactured from dairy permeates is a dry powder with a lactose content of up to 90 %. It is proposed to develop a biotechnology of fermented drinks with a regulated carbohydrate composition in order to expand the range of dairy permeate products. Methodological principles based on two-stage biotechnological processing of dairy permeate have been proposed. At the first stage, lactose is hydrolysed to hydrolysis degree at least 50 % using ?-galactosidase enzyme preparation. At the second stage, fermentation of hydrolysed permeate using kefir grains starter culture is carried out. Based on the research results, the possibility of dairy raw materials permeates application for the production of fermented drinks has been established. It has been proven that the application of biotechnological techniques makes it possible to predict the carbohydrate composition and ensures the formation of fermented drink characteristic organoleptic parameters: appearance – transparent liquid with yellowish-green colour, pleasant sour-milk taste and aroma, sweet with hints of strength, homogeneous consistency with the presence of small gas bubbles formed due to natural gassing. The use of biotechnological approaches for the proposed technology development makes it possible to minimize the lactose content to 0.1 %. It makes possible to classify a fermented drink as a low-lactose product and expand its range of consumption at the expense of people suffering from lactase deficiency.

(in Russian, стр.11, fig. 4, tables. 1, ref 32, AdobePDF, AdobePDF 0 Kb)