DOI: https://doi.org/10.36719/2707-1146/65/50-55
Study of the Parameters of Obtaining Low Lactose Whey Suitable For Baby Food
Tarana Aghayeva1* 
, Fatima Aghayeva2
Abstract. Since childhood is characterized by rapid metabolic processes, the development of organs and body systems, and the formation of functional activity, nutrition is especially important for a child. It is known that breast milk is the most rational and important method of feeding a child, as it contains all the essential nutrients a child needs during this period. Breast milk lays the foundation for future health, preventing diabetes, coronary heart disease, obesity, and other diseases. Breastfeeding also has a profound emotional impact, bringing mother and child closer together during feeding, and this desire for each other lasts a lifetime. Breastfeeding is not always possible. Many mothers develop hypogalactia, and milk production ceases completely. Illnesses of both mother and child, premature birth, and other factors can lead to the cessation of breastfeeding. Children deprived of breast milk are transferred to artificial feeding using specially adapted formulas that are as close as possible to breast milk. Thanks to new information about the individual components of breast milk, work is constantly underway to create and improve adapted formulas. Due to its amino acid content, the use of milk protein in infant formula is very convenient. Whey protein is more easily digested than powdered milk. However, the lactose it contains can sometimes negatively impact digestion, making it difficult for infants to digest. For this reason, it is possible to hydrolyze the lactose contained in the protein to the required concentration. This article examines the parameters affecting lactose hydrolysis and tests optimal options. The temperature, enzyme concentration, and hydrolysis time required for adequate lactose hydrolysis are determined.
Keywords: breast milk, baby food, artificial formula, whey, lactose hydrolysis