ENZYMATIC HYDROLYSIS OF LACTOSE AS WAY OF THE INTENSIFICATION OF PROCESS OF FORMATION OF MELANOILDINS AT LONG HIGH-TEMPERATURE PROCESSING OF MILK

Abstract

The article gives empirical grounding of reducing the melanoidins formation process duration at high-temperature processing of milk due to the use of enzymatic hydrolysis of lactose. The results of the experiment have proven that the application of enzymatic hydrolysis of lactose in milk allows to intensify melanoidins formation. In milk samples with hydrolyzed lactose there was a more intensive decrease in active acidity and an increase in oxidation-reduction potential and obviously a change in milk color within a short period of time by contrast to milk with not hydrolyzed lactose. Lactose disaccharide splitting to monosugars of glucose and galactose allows to reduce the duration of high-temperature processing of milk on average by 63% at traditionally applied prossing temperature of (95±2)°C, or by 14% in combination with the temperature decrease of processing by (85±2)°C.