title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð½Ð¸Ð·ÐºÐ¾Ð»Ð°ÐºÑÐ¾Ð·Ð½Ð¾Ð³Ð¾ Ð¹Ð¾Ð³ÑÑÑÐ° Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ ÑÐµÑÐ¼ÐµÐ½ÑÐ° Dairyzym Y50 L
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Development of low-lactose yogurt technology using the enzyme Dairyzym Y50 L
Creators: name: ÐÐµÐ½Ð´ÐµÐ»Ñ, ÐÐ½Ð°ÑÑÐ°ÑÐ¸Ñ
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: 2022
Subjects: Ð½Ð¸Ð·ÐºÐ¾Ð»Ð°ÐºÑÐ¾Ð·Ð½ÑÐ¹ Ð¹Ð¾Ð³ÑÑÑ
Ð»Ð°ÐºÑÐ¾Ð·Ð°
Ð½ÐµÐ¿ÐµÑÐµÐ½Ð¾ÑÐ¸Ð¼Ð¾ÑÑÑ Ð»Ð°ÐºÑÐ¾Ð·Ñ
Ð½Ð¸Ð·ÐºÐ¾- Ð¸ Ð±ÐµÐ·Ð»Ð°ÐºÑÐ¾Ð·Ð½ÑÐµ Ð¼Ð¾Ð»Ð¾ÑÐ½ÑÐµ Ð¿ÑÐ¾Ð´ÑÐºÑÑ
low-lactose yogurt
lactose
lactose intolerance
low- and lactose-free dairy products

description: ÐÐ° 61 Ñ., 14 ÑÐ¸ÑÑÐ½ÐºÐ¾Ð², 12 ÑÐ°Ð±Ð»Ð¸ÑÑ. ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð½Ð¸Ð·ÐºÐ¾Ð»Ð°ÐºÑÐ¾Ð·Ð½Ð¾Ð³Ð¾ Ð¹Ð¾Ð³ÑÑÑÐ° Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÐµÑÐ¼ÐµÐ½ÑÐ° Dairyzym Y50 L Ð´Ð»Ñ Ð»ÑÐ´ÐµÐ¹, ÑÑÑÐ°Ð´Ð°ÑÑÐ¸Ñ Ð½ÐµÐ¿ÐµÑÐµÐ½Ð¾ÑÐ¸Ð¼Ð¾ÑÑÑÑ Ð»Ð°ÐºÑÐ¾Ð·Ñ. ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ:Ð¸Ð·ÑÑÐ¸ÑÑ Ð¾ÑÐµÑÐµÑÑÐ²ÐµÐ½Ð½ÑÐµ Ð¸ Ð·Ð°ÑÑÐ±ÐµÐ¶Ð½ÑÐµ Ð¸ÑÑÐ¾ÑÐ½Ð¸ÐºÐ¸ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÑ Ð¿Ð¾ ÑÐµÐ¼Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ; â¢ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°ÑÑ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ð½Ð¸Ð·ÐºÐ¾Ð»Ð°ÐºÑÐ¾Ð·Ð½Ð¾Ð³Ð¾ Ð¹Ð¾Ð³ÑÑÑÐ°; â¢ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°ÑÑ Ð½Ð¾ÑÐ¼Ð°ÑÐ¸Ð²Ð½Ð¾-ÑÐµÑÐ½Ð¸ÑÐµÑÐºÑÑ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ñ Ð½Ð° Ð¿ÑÐ¾Ð´ÑÐºÑ; â¢ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°ÑÑ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾-ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð½Ð¾Ð³Ð¾ Ð½Ð¸Ð·ÐºÐ¾Ð»Ð°ÐºÑÐ¾Ð·Ð½Ð¾Ð³Ð¾ Ð¹Ð¾Ð³ÑÑÑÐ°: ÑÑÑÑÐºÑÑÑÐ½Ð¾-Ð¼ÐµÑÐ°Ð½Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¸ ÐºÐ¾Ð¼Ð¿Ð»ÐµÐºÑÐ¾Ð¾Ð±ÑÐ°Ð·ÑÑÑÐ¸Ðµ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð°; â¢ Ð¾Ð¿ÑÐµÐ´ÐµÐ»Ð¸ÑÑ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð°, ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð½Ð¾Ð³Ð¾ Ð½Ð¸Ð·ÐºÐ¾Ð»Ð°ÐºÑÐ¾Ð·Ð½Ð¾Ð³Ð¾ Ð¹Ð¾Ð³ÑÑÑÐ°: Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ Ð¸ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ. ÐÐ¾ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÑ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ñ Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½ÑÐ¹ ÑÐ°Ð±Ð¾ÑÑ Ð¸ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ð¸ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð½ÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ð¹ Ð¼Ð¾Ð¶Ð½Ð¾ ÑÐ´ÐµÐ»Ð°ÑÑ Ð²ÑÐ²Ð¾Ð´, ÑÑÐ¾ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð½Ð¸Ð·ÐºÐ¾Ð»Ð°ÐºÑÐ¾Ð·Ð½Ð¾Ð³Ð¾ Ð¹Ð¾Ð³ÑÑÑÐ° Ð¿Ð¾Ð·Ð²Ð¾Ð»Ð¸Ñ Ð½Ðµ ÑÐ¾Ð»ÑÐºÐ¾ ÑÐ°ÑÑÐ¸ÑÐ¸ÑÑ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸, Ð½Ð¾ Ð¸ ÑÐ²ÐµÐ»Ð¸ÑÐ¸Ñ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÐµÐ¹ Ð´Ð°Ð½Ð½Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸, ÑÐ°Ðº ÐºÐ°Ðº Ð½Ð¸Ð·ÐºÐ¾Ð»Ð°ÐºÑÐ¾Ð·Ð½ÑÐ¹ Ð¹Ð¾Ð³ÑÑÑ Ð¼Ð¾Ð³ÑÑ ÑÐ¿Ð¾ÑÑÐµÐ±Ð»ÑÑÑ Ð»ÑÐ´Ð¸, ÑÑÑÐ°Ð´Ð°ÑÑÐ¸Ðµ Ð³Ð¸Ð¿Ð¾Ð»Ð°ÐºÑÐ°Ð·Ð¸ÐµÐ¹.
description: 61 Ð ages, 14 figures, 12 tables. This work is devoted to the development of low-lactose yogurt technology using the enzyme Dairyzym Y50 L for people suffering from lactose intolerance. Tasks that were solved during the study: â¢ to study domestic and foreign sources of literature on the subject of the study; â¢ develop a technology for the production of low-lactose yogurt; â¢ develop regulatory and technical documentation for the product; â¢ to investigate the functional and technÑological properties of the developed lowlactose yogurt: structural, mechanical and complexing properties; â¢ to determine the quality indicators of the developed low-lactose yogurt: organoleptic and physico-chemical. Based on the results of the final qualification work and on the basis of the conducted research, it can be concluded that the development of low-lactose yogurt technology will not only expand the range of dairy products, but also increase the number of consumers of these products, since low-lactose yogurt can be consumed by peoples uffering from hypolactasia.