EFFECT OF ENZYMATIC CONVERSION OF LACTOSE ON THE FLAVOUR PROFILE OF GOAT MILK KEFIR AND ITS PERMEATE AFTER MICROFILTRATION

The aim of the study was to analyse the flavour profile and general lust of innovative dairy products - kefir, which has increased health-oriented values resulting from an increase in the ratio of whey protein and an enzymatic bioconversion of lactose. Kefir was prepared from a mixture of goat milk and its permeate concentrated with microfiltration and ultrafiltration processes, combined in a ratio of 6:4. The permeate addition increases sweetness and reduces overall flavour of the dairy. The enzymatic conversion of lactose into galactooligosaccharides further increases the sweetness of the dairy mixture, while simultaneously weakening the odours both goatish and processed.