Prospects for Using Butter Products in the Diet of People Suffering from Lactose Insufficiency

With the growing popularity of a healthy lifestyle in Russia, consumers are becoming more conscious about their food choices based on their age and individual needs. Awareness of food composition is becoming a key factor in nutritional decisions. This fact force manufacturers to adapt their offerings, by improving traditional products and developing new technologies, including low-lactose products. The aim of this study is to analyze the carbohydrate composition of butter products, including spreads, to determine their suitability for using in the diets of people suffering from lactose intolerance. The research has identified products that can be included in the diets of people suffering from lactose intolerance, provided their consumption does not exceed the daily recommended intake. With regard to the facts that the majority of butter products do not meet the requirements for their intended use, the authors propose ways for modifying their carbohydrate composition to reduce lactose levels.