PROCESS FOR PREPARING FERMENTED DAIRY PRODUCT WITH REDUCED CONTENT OF LACTOSE AND IMPROVED NUTRITIONAL AND ORGANOLEPTIC PROPERTIES

摘要

FIELD: food industry.;SUBSTANCE: invention relates to a method for producing a fermented dairy product comprising hydrolysing lactose contained in milk, concentrating proteins and sugars through a process of filtering the obtained composition and fermentation. Filtration process is nanofiltration performed at high pressure between 25 and 35 bar, or reverse osmosis, carried out at a pressure between 15 and 34 bar. Milk fermentation step is carried out at the lactose hydrolysis step or after the fermentation step or after concentrating the proteins and sugars. Invention also relates to a fermented dairy product obtained according to the process of the invention, such as cream cheese or yogurt.;EFFECT: invention makes it possible to obtain a product having improved organoleptic and nutritional properties.;10 cl, 2 tbl, 1 dwg, 1 ex