foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2020-4-2-144-153foodsyst-115Research ArticleСтатьиTechnological and methodological aspects of the production of low- and lactose-free dairy productsТехнологические и методические аспекты производства низко- и безлактозных молочных продуктовhttps://orcid.org/0000-0003-2224-6995НикитинаЮ. В.NikitinaJu. V.

Никитина Юлия Владимировна — младший научный сотрудник, отдел физической химии,

152613, Ярославская обл., Углич, Красноармейский бульвар, 19

Julia V.  Nikitina — junior researcher, Department of Physical Chemistry

19, Krasnoarmeysky Boulevard, 152613, Yaroslavl Region, Uglich

nikitinaj7@mail.ruhttps://orcid.org/0000-0003-0225-6870ТопниковаЕ. В.TopnikovaE. V.

Топникова Елена Васильевна — доктор технических наук, директор

152613, Ярославская обл., Углич, Красноармейский бульвар, 19

Elena V.  Topnikova — doctor of technical sciences, director

19, Krasnoarmeysky Boulevard, 152613, Yaroslavl Region, Uglich

topnikova.l@yandex.ruhttps://orcid.org/0000-0002-2375-3959ЛепилкинаО. В.LepilkinaO. V.

Лепилкина Ольга Валентиновна — доктор технических наук, главный научный сотрудник, руководитель отдела физической химии

152613, Ярославская обл., Углич, Красноармейский бульвар, 19

Olga V. Lepilkina — doctor of technical sciences, сhief researcher, head of the Department of Physical Chemistry

19, Krasnoarmeysky Boulevard, 152613, Yaroslavl Region, Uglich

lepilkina_vniims@mail.ruhttps://orcid.org/0000-0002-7557-6835КашниковаО. Г.KashnikovaO. G.

Кашникова Ольга Геннадьевна —младший научный сотрудник, отдел физической химии

152613, Ярославская обл., Углич, Красноармейский бульвар, 19

Olga G. Kashnikova — junior researcher, Department of Physical Chemistry

19, Krasnoarmeysky Boulevard, 152613, Yaroslavl Region, Uglich

kachnikova@mail.ruВсероссийский научно-исследовательский институт маслоделия и сыроделияРоссияAll-Russian Scientific Research Institute of Butter- and CheesemakingRussian Federation20212207202142144153Copyright © Nikitina J.V., Topnikova E.V., Lepilkina O.V., Kashnikova O.G., 20212021Никитина Ю.В., Топникова Е.В., Лепилкина О.В., Кашникова О.Г.Nikitina J.V., Topnikova E.V., Lepilkina O.V., Kashnikova O.G.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/115

The features of technologies for low- and lactose-free dairy products, which provide for special operations to hydrolyze lactose or remove it using ultra- or nanofiltration followed by hydrolysis of the residual amount, are considered. Dairy products manufactured using these technologies in different countries as well as enterprises leading in this field of production are presented. The analysis of the methods used to determine the quantitative content of residual lactose in low- and lactose-free dairy products is carried out: enzymatic, HPLC, HPAEC-PAD, amperometric biosensors, Raman spectroscopy. Due to the dairy industry’s need for analytical methods for the determination of lactose in milk and dairy products with low- or lactose-free content, the AOAC Stakeholder Group on Strategic Food Analysis Methods approved Standard Performance Requirements for Biosensor Methods (SMPR®) 2018.009. These requirements were introduced for the quantitative determination of lactose in milk as well as in dairy and milk-containing products with a low or no lactose content. The biosensor method is recommended for use as the official first step of AOAC method. Additionally, it is advisable to use high performance liquid chromatography (HPLC) with mass spectrometric detection, as well as high performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD) as an international standard method of analysis for the determination of lactose in milk with low- or lactose-free content.

Рассмотрены особенности технологий низко- и безлактозных молочных продуктов, предусматривающие проведение специальных операций по гидролизу лактозы или удалению ее с помощью ультра- или нанофильтрации с последующим гидролизом остаточного количества. Представлена молочная продукция, изготовляемая по этим технологиям в разных странах, и предприятия, лидирующие в этой сфере производства. Проведен анализ методов, применяемых для определения количественного содержания остаточной лактозы в низко- и безлактозных молочных продуктах: ферментативные, ВЭЖХ, HPAEC-PAD, амперометрические биосенсоры, рамановская спектроскопия. В связи с потребностью молочной промышленности в методах анализа для определения лактозы в молоке и молочных продуктах с низким или безлактозным содержанием, группа заинтересованных сторон AOAC по стратегическим методам анализа пищевых продуктов утвердила Стандартные требования к эффективности биосенсорных методов (SMPR®) 2018.009. Данные требования введены для количественного определения лактозы в молоке, а также в молочных и молокосодержащих продуктах с низким содержанием лактозы или ее полным отсутствием. Биосенсорный метод рекомендован для использования в качестве официального метода AOAC первого действия. Наряду с этим целесообразно использовать в статусе международного стандартного метода анализа для определения лактозы в молоке с низким или безлактозным содержанием высокоэффективную жидкостную хроматографию (ВЭЖХ) с масс-спектрометрическим детектированием, а также высокоэффективную анионообменную хроматографию с импульсным амперометрическим детектированием (HPAEC-PAD).

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The authors declare that there are no conflicts of interest present.