Lactose-Free Buttermilk in Functional Fermented Dairy Drinks

Irina Ostroukhova; Elena Topnikova; Tatyana Pavlova; Tatyana Komarova; Yuliya Sumerkina

doi:10.21603/1019-8946-2026-1-73

UDC 63

LACTOSE-FREE BUTTERMILK IN FUNCTIONAL FERMENTED DAIRY DRINKS Lactose-Free Buttermilk in Functional Fermented Dairy Drinks

АА Аа

Published in Dairy industry · Issue 1 · Pages 59–69 · Rubric: Research Article

DOI: https://doi.org/10.21603/1019-8946-2026-1-73 · EDN: YOJNLL

Received: 29.09.2025 Accepted: 15.01.2026 Published: 09.02.2026 Language of publication: RUS

Authors

Irina Ostroukhova

Elena Topnikova

Tatyana Pavlova

Tatyana Komarova

et al.

Yuliya Sumerkina

Irina Ostroukhova

Academic degree: candidate of technical sciences

All-Russian Research Institute of Butter and Cheese Production, Gorbatov Federal Center for Food Systems Russian Federation · Uglich

Elena Topnikova

Academic degree: doctor of technical sciences

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation

Tatyana Pavlova

Academic degree: candidate of technical sciences

All-Russian Scientific Research Institute of Butter-and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation · Uglich

Tatyana Komarova

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation · Uglich

Yuliya Sumerkina

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS, Uglich Russian Federation · Uglich

ABSTRACT

This research compared the physicochemical, rheological, microbiological, and sensory parameters of lactose and lactose-free buttermilk. They were obtained by whipping cream and converting high-fat cream. The analysis also involved fermented dairy drinks based on lactose and lactose-free buttermilk. They included starter microbiota of different compositions. The samples of buttermilk obtained by converting high-fat cream demonstrated relatively low mass fractions of protein, fat, solids, titrated acidity, and clot viscosity. The composition of the starter microflora affected the clot viscosity and moisture-retaining ability, which depended on the amount of microbial polysaccharide producers in the starter and solids in the buttermilk. The fermented buttermilk contained from 0.6 to 0.7% lactic acid. However, 70–90% lactose in the lactose buttermilk sample was not hydrolyzed and remained in its native form. Lactose-free buttermilk contained monosaccharides, and the content of glucose was by 27 ± 6% less than that of galactose. Bacterial concentrates MSTt, Bifilact-U, and Bifilact-AD provided a high level of starter culture microorganisms (108–109 CFU/cm3). The best sensory profile belonged to the fermented dairy product based on both lactose and lactose-free buttermilk with the content of probiotic microorganisms ranging between (2.7 ± 0.3) × 106 and (4.3 ± 0.6) × 106 CFU/cm3. This optimal sample was obtained with the bacterial concentrate Bifilact-AD, which both contained lactic acid and probiotics. Lactose-free buttermilk demonstrated a high potential for functional fermented dairy drinks fortified with probiotics.

KEYWORDS

buttermilk, lactose-free buttermilk, functional properties of buttermilk, bacterial starter cultures, fermented dairy drinks made from buttermilk

Funding

The article was prepared as part of research carried out under the state assignment FGUS 2024-008 of the Federal Scientific Center for Food Systems named after V. M. Gorbatov of the Russian Academy of Sciences.

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Alexander Prosekov

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GOST

Ostroukhova I. L., Topnikova E. V., Pavlova T. A., Komarova T. V., Sumerkina Y. S. Lactose-Free Buttermilk in Functional Fermented Dairy Drinks // Dairy industry. 2026. no. 1. pp. 59-69. DOI: https://doi.org/10.21603/1019-8946-2026-1-73. EDN: YOJNLL. (Date of access 21.10.2026).

MLA

Irina Ostroukhova, Topnikova E. V., Pavlova T. A., Komarova T. V., Sumerkina Y. S.. "Lactose-Free Buttermilk in Functional Fermented Dairy Drinks." Dairy industry.1 (2026): 59-69. DOI: https://doi.org/10.21603/1019-8946-2026-1-73. EDN: YOJNLL.

APA

Ostroukhova I. L., Topnikova E. V., Pavlova T. A., Komarova T. V., Sumerkina Y. S. (2026). Lactose-Free Buttermilk in Functional Fermented Dairy Drinks. Dairy industry(1), 59-69. https://doi.org/10.21603/1019-8946-2026-1-73 EDN: YOJNLL.

Chicago

Irina Ostroukhova, Topnikova E. V., Pavlova T. A., Komarova T. V., Sumerkina Y. S.. "Lactose-Free Buttermilk in Functional Fermented Dairy Drinks." Dairy industry, no. 1 (2026): 59-69. https://doi.org/10.21603/1019-8946-2026-1-73. EDN: YOJNLL.

WIKI

{{cite journal | author = Ostroukhova I. L., Topnikova E. V., Pavlova T. A., Komarova T. V., Sumerkina Y. S. | title = Lactose-Free Buttermilk in Functional Fermented Dairy Drinks | journal = Dairy industry | year = 2026 | issue = 1 | pages = 59-69 | doi = 10.21603/1019-8946-2026-1-73 }} EDN: YOJNLL

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LACTOSE-FREE BUTTERMILK IN FUNCTIONAL FERMENTED DAIRY DRINKS Lactose-Free Buttermilk in Functional Fermented Dairy Drinks

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