title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð±ÐµÐ·Ð»Ð°ÐºÑÐ¾Ð·Ð½Ð¾Ð³Ð¾ Ð¹Ð¾Ð³ÑÑÑÐ° Ñ ÑÐ³Ð¾Ð´Ð½ÑÐ¼Ð¸ Ð½Ð°Ð¿Ð¾Ð»Ð½Ð¸ÑÐµÐ»ÑÐ¼Ð¸ Ð¸ Ð»Ð°ÐºÑÑÐ»Ð¾Ð·Ð¾Ð¹, Ñ Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð½ÑÐ¼ Ð¼Ð¸Ð½ÐµÑÐ°Ð»ÑÐ½ÑÐ¼ ÑÐ¾ÑÑÐ°Ð²Ð¾Ð¼
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Development of lactose-free yogurt with berry fillers and lactulose with enriched mineral composition
Creators: name: ÐÐ¾Ð»ÑÐ½ÑÐºÐ°Ñ, ÐÐ»ÑÐ³Ð°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2023
Subjects: ÐÐ¸Ð¾ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
Ð½ÐµÐ¿ÐµÑÐµÐ½Ð¾ÑÐ¸Ð¼Ð¾ÑÑÑ Ð»Ð°ÐºÑÐ¾Ð·Ñ
Ð±ÐµÐ·Ð»Ð°ÐºÑÐ¾Ð·Ð½ÑÐ¹ Ð¹Ð¾Ð³ÑÑÑ
Ð»Ð°ÐºÑÑÐ»Ð¾Ð·Ð°
Ð»Ð°ÐºÑÐ°ÑÐ° ÐºÐ°Ð»ÑÑÐ¸Ñ
Ð»Ð°ÐºÑÐ°Ð·Ð½Ð°Ñ Ð½ÐµÐ´Ð¾ÑÑÐ°ÑÐ¾ÑÐ½Ð¾ÑÑÑ
ÑÐµÑÐ½Ð¸ÐºÐ°
ÐºÐ»ÑÐºÐ²Ð°
Ð±ÑÑÑÐ½Ð¸ÐºÐ°
Ð¾Ð±Ð»ÐµÐ¿Ð¸Ñ Ð°
Ð·Ð°ÐºÐ²Ð°ÑÐºÐ°
lactose intolerance
lactose-free yogurt
lactulose
calcium lactate
lactase deficiency
blueberries
cranberries
sea buckthorn
sourdough

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description: This work is devoted to the development of technology for the production of lactose-free yogurts with berry fillers, lactulose and calcium, as well as the study of the problem of lactose intolerance. Tasks that were solved during the study: 1. To analyze sources on the selected topic. 2. Determine the objects and methods of research; 3. To investigate the chemical composition and effect of blueberries, blueberries, cranberries and cranberries on human health. 4. Develop a technology of lactose-free yogurt based on selected raw materials. 5. Examine the prepared yogurt according to organoleptic and microbiological parameters. The research was carried out in the equipped and technological laboratory of the Higher School of Biotechnology and Food Production, as well as in the Federal Budgetary Institution "TEST-S.- PETERSBURG". During the research work, an or-ganoleptic evaluation of lactose-free yogurts with lactulose and calcium was carried out. Laboratory studies have confirmed the safety of the products being developed for people with lactose intolerance, since the mass fraction of lactose in the product was not detected. Comparing the developed lactose-free yogurts with the available analogues on the market, it can be concluded that they have the best organoleptic indicators. The nutritional value of the obtained lactose-free yoghurts with lactulose and calcium was (per 100 g): - yogurt without berry fillers: protein 2,9 g, fat 1,7 g, carbohydrates 6,1 g, en-ergy value 53 kcal; - yogurt with blueberry filling: protein 2,7 g, fat 1.6 g, carbohydrates 6,4 g, en-ergy value 52 kcal; - yogurt with sea buckthorn filling: protein 2,7 g, fat 2,1 g, carbohydrates 6,3 g, energy value 57 kcal; - yogurt with cranberry filling: protein 2,7 g, fat 1,6 g, carbohydrates 6,3 g, en-ergy value 52 kcal; - yogurt with lingonberry filling: protein 2,7 g, fat 1,6 g, carbohydrates 6,4 g, energy value 52 kcal. The following databases were used to perform the literature review â eLibrary.RU, Elsevier ScienceDirect, Scopus, ConsultantPlus. Statistical processing of experimental data was carried out using the Microsoft Excel program. The developed lactose-free yogurts can be recommended for use by different groups of the population, and especially for people suffering from lactose intolerance. These products will be an excellent source of calcium and will be useful for people to prevent the development of bone diseases such as osteoporosis and osteopenia. Also, these products can be used for people who adhere to the principles of proper nutrition and limit the amount of sugar in the diet, since there is no added sugar in the composition, and the presence of the lactulose prebiotic gives the product a sweet taste and makes the human diet healthier.