Lactose free yogurt technology development for personalized nutrition

Abstract

A technology for lactose-free milk producing was developed using fermentation technology. On the basis of lactose-free milk, a range of lactose-free yoghurts was developed: of animal and vegetable origin of the following types: natural, fortified and with additives. Flax seeds, sesame seeds and chia seeds, which are rich in vitamins, were used to produce a range of yogurt with additives. To obtain fortified yoghurts, the minerals iron and calcium were used, which prevent the development of anemia and oncological pathologies. Experimental assortment of lactose-free yoghurts was assessed by physicochemical and organoleptic methods. All developed samples meet the standards of technical documentation for this type of food product. The organoleptic characteristics were highly appreciated. Developed lactose-free products are an opportunity for many people to return to a normal healthy diet.