Effect of Production Method on Quality and Stability of Lactose-Free Butter

Elena Topnikova; Yulia Nikitina; Marina Zakharova

doi:10.21603/2073-4018-2026-1-47

UDC 63

EFFECT OF PRODUCTION METHOD ON QUALITY AND STABILITY OF LACTOSE-FREE BUTTER Effect of Production Method on Quality and Stability of Lactose-Free Butter

АА Аа

Published in Cheese- and buttermaking · Issue 1 · Pages 21–31 · Rubric: Original article

DOI: https://doi.org/10.21603/2073-4018-2026-1-47 · EDN: JWGOCS

Received: 04.01.2026 Accepted: 12.02.2026 Published: 12.03.2026 Language of publication: RUS

Authors

Elena Topnikova

Yulia Nikitina

Marina Zakharova

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

Yulia Nikitina

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

Marina Zakharova

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

ABSTRACT

Lactose-free butter is rapidly gaining popularity on the domestic market. There are three methods of lactose-free butter production. However, their effect on shelf-life stability remains poorly understood. This article describes the sensory, physicochemical, and microbiological quality of lactose-free butter during storage. The research objective was to determine the optimal commercial production method. The butter was produced by high-fat cream conversion, cream churning in a continuous butter maker, and cream churning in a batch butter maker. The samples were divided into those with maximal permissible microbiological contamination or those with low total bacterial count. The optimal safety margin for total bacterial count was 2–3 orders of magnitude relative to the standard QMAFAnM for butter. The methods of high-fat cream conversion and churning in a continuous butter maker proved to be the most reliable variants for lactose-free butter because the closed process flow ensured the best sanitary conditions. The method of churning cream in batch-type butter makers cannot be recommended for lactose-free butter production due to the severe risk of microbial contamination during processing and storage.

KEYWORDS

lactose-free butter, method of butter production, butter quality indicators

Funding

The article was prepared as part of the implementation of the State Assignment No. FGUS‑2024-0008 by 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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Topnikova E. V., Nikitina Y. V., Zakharova M. B. Effect of Production Method on Quality and Stability of Lactose-Free Butter // Cheese- and buttermaking. 2026. no. 1. pp. 21-31. DOI: https://doi.org/10.21603/2073-4018-2026-1-47. EDN: JWGOCS. (Date of access 14.10.2026).

MLA

Elena Topnikova, Nikitina Y. V., Zakharova M. B.. "Effect of Production Method on Quality and Stability of Lactose-Free Butter." Cheese- and buttermaking.1 (2026): 21-31. DOI: https://doi.org/10.21603/2073-4018-2026-1-47. EDN: JWGOCS.

APA

Topnikova E. V., Nikitina Y. V., Zakharova M. B. (2026). Effect of Production Method on Quality and Stability of Lactose-Free Butter. Cheese- and buttermaking(1), 21-31. https://doi.org/10.21603/2073-4018-2026-1-47 EDN: JWGOCS.

Chicago

Elena Topnikova, Nikitina Y. V., Zakharova M. B.. "Effect of Production Method on Quality and Stability of Lactose-Free Butter." Cheese- and buttermaking, no. 1 (2026): 21-31. https://doi.org/10.21603/2073-4018-2026-1-47. EDN: JWGOCS.

WIKI

{{cite journal | author = Topnikova E. V., Nikitina Y. V., Zakharova M. B. | title = Effect of Production Method on Quality and Stability of Lactose-Free Butter | journal = Cheese- and buttermaking | year = 2026 | issue = 1 | pages = 21-31 | doi = 10.21603/2073-4018-2026-1-47 }} EDN: JWGOCS

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EFFECT OF PRODUCTION METHOD ON QUALITY AND STABILITY OF LACTOSE-FREE BUTTER Effect of Production Method on Quality and Stability of Lactose-Free Butter

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