Pogosyan A. Development of the low lactose dairy products technology with using enzymatic preparations of ?-galactosidase

The dissertation is devoted to the scientific substantiation and to the development of the technology of low lactose dairy products with using enzymatic preparations of ?-galactosidase for the lactose intolerant people. The scientifically grounded technological regimes of the lactose hydrolysis with using the fermented preparations of ?-ga- lactosidase for further using in manufacturing of the low lactose and fermented milk products have been suggested. Experimentally proved the positive influence of the enzymatic lactose hydrolysis in manufac- turing of all kind of dairy products: reducing of sugar volume, intensifi- cation of Maillard reaction, precipitation of the coagulation process. The technological schemes and the receptures for the low lactose dairy products have been conducted.