The Institute of Meat and Dairy Industry has developed a line of low-carbohydrate and lactose-free dairy products

June 28, MINSK . The Institute of MEAT and Dairy Industry has developed a line of low-carbohydrate and lactose-free dairy products, the company told the magazine.

In the food industry, healthy lifestyle trends are still relevant, including a reduction in the calorie content of foods, their SUGAR content, and SALT. Belarusian scientists have effectively worked on this by creating recipes for ice cream, curd masses and cheese curds with a fat content of up to 5% inclusive, with a 30% reduced sugar content and replacing it with modern low-calorie sweeteners - maltitol, erythritol and others. Technologies for the production of low-lactose and lactose-free kefir, ice cream, sour cream, and butter have been created.

At the disposal of specialized enterprises there are also technologies for the manufacture of boiled-smoked sausages with a calorie content reduced by 30% or more compared to analogues due to a reduction in the proportion of fat in the recipe.

And starters produced by the institute for home-made yogurt, curdled MILK and cottage cheese under the Lov & Co brand - "Skillfully sour milk" have already appeared in retail chains.