Characteristics of Development of Quality Parameters for Butter Products Made from Cream Subjected to Enzymatic Hydrolysis

Enzymatic hydrolysis of lactose is considered to be an effective way to produce low-lactose and lactose-free dairy products. This technological method is applicable in the production of both butter of different fat content and butter pastes obtained from fermented cream. The article presents the results of evaluating the hydrolysis of lactose in pasteurized raw cream at different doses of the β-galactosidase enzyme, obtained under the temperature range used during cream ripening and intermediate holding before manufacture of butter products. The results are shown on the example of cream with a mass fraction of fat (40±2) %; as an enzyme the β-galactosidase in liquid form with an activity of 20,000 units/ml has been used, the dose of which has ranged from 0.04 to 0.31%. The mass fraction of lactose in cream has been evaluated before and after hydrolysis, the degree of hydrolysis has been determined too. The research results have showed that the choice of the enzyme dose is determined by the conditions of cream fermentation (temperature and duration), as well as by a given level of degree of lactose hydrolysis in them. Mathematical relationship of the enzyme dose for temperature conditions have been obtained (5 ± 1) oC and (10 ± 1) oC, ensuring the achievement of a degree of lactose hydrolysis in cream of 80% and 100%. The butter pastes and butter obtained from such cream have had high quality and safety parameters; the distinctive characteristic of them has been the intensity of sweetish taste.