Advanced Specialized Foods Production Technologies within the Framework of Foodnet

摘要

The object of this paper is to conduct an evidence-based study of lactose hydrolysis by special enzymes: how different amount of lactose in milk has an effect on the quality of specialized foods at the end of technological process. Conducted studies revealed that the addition of Maxilact enzyme leads to the removal of almost 99% of lactose from raw milk. Based on the data obtained, a mathematical analysis was carried out and 3D dependencies on a number of parameters were created. Studies of lactose hydrolysis results, together with other ones, form the basis of advanced technologies for specialized foods within the framework of Foodnet market. Developed technologies are also considered in terms of products for baby food and preschool nutrition what allows full market coverage.