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The last decade has seen a wave of scientific and commercial interest in low-lactose and lactose-free dairy products. It happens because consumers are becoming increasingly more aware of various scientific achievements that make it possible to improve the quality of life. However, lactase deficiency requires an alternative to food additives. Currently, low-lactose and lactose-free products are available on the market but their volumes and range are not enough to cover the needs and meet the expectations of the target audience. This article describes various issues related to lactose-free and low-lactose dairy products, as well as assesses the range of currently available offers in this market segment and identifies the areas of potential development. Russian and foreign publications on lactose-free and low-lactose products are getting more numerous. The review outlines the most popular research areas in this respect. Low-lactose and lactose-free dairy production involves a number of reliable technologies, but the range of these products needs to be expended, i.e., based on dairy products with initially low mass fraction of lactose.
Nikitina et al. (Tue,) studied this question.
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