Biotechnological approaches to the development of a lactose-free drink based on whey

Milk whey is a valuable secondary raw material resource formed in significant volumes during the production of cheese and curd. The purpose of this work is to develop a recipe and evaluate the quality of a lactose-free drink based on milk whey after enzymatic hydrolysis carried out to convert lactose into glucose and galactose, with the addition of plant ingredients. Data are provided on the development and quality assessment of whey-lactose-free drinks based on cheese whey with flavoring fillers: lingonberry juice and cedar milk. For lactose hydrolysis, a standardized liquid enzyme preparation of β-galactosidase Ha-Lactase-2100 from Kluyveromyces fragilis yeast produced by Chr. Hansen (Denmark) was used. A two-stage scheme for obtaining the drink is proposed: the first stage is whey preparation, including pasteurization, filtration, enzymatic hydrolysis at a temperature of 40 °C for 2 hours and repeated pasteurization to inactivate the enzyme, which ensures long-term storage of the semi-finished product; the second stage is blending with flavoring ingredients. The recipe for the drink has been developed, the main physico-chemical parameters and the content of water-soluble vitamins C, В1, В2, В5, В6, В9, PP and fat-soluble vitamins A, E, D3 have been determined. The residual lactose content (0.1 g/dm³) indicates that the drink meets the requirements of TR CU 033/2013 "On the safety of milk and dairy products".