msiСовременная наука и инновацииModern Science and Innovations2307-910XNorth-Caucasus Federal University10.37493/2307-910X.2024.3.8msi-1655Research ArticleТЕХНОЛОГИЯ ПРОДОВОЛЬСТВЕННЫХ ПРОДУКТОВTECHNOLOGY OF FOOD PRODUCTSПерспективы использования дрожжей для переработки вторичного молочного сырьяProspects for yeast using in secondary dairy raw materials processingНерсесянТ. В.NersesyanT. V.

Тигран Валерьевич Нерсесян – ассистент кафедры прикладной биотехнологии факультета пищевой инженерии и биотехнологий имени академика А.Г. Храмцова

г. Ставрополь

Tigran V. Nersesyan – Assistant of the Department of Applied Biotechnology of the Faculty of Food Engineering and Biotechnology named after Academician A.G. Khramtsov

Stavropol

tigran_nersesyan@mail.ruhttps://orcid.org/0009-0008-5543-4400КуликоваИ. К.KulikovaI. K.

Ирина Кирилловна Куликова – кандидат технических наук, доцент кафедры прикладной биотехнологии факультета пищевой инженерии и биотехнологий имени академика А.Г. Храмцова

г. Ставрополь

Irina K. Kulikova – PhD, Associate Professor of the Department of Applied Biotechnology of the Faculty of Food Engineering and Biotechnology named after Academician A.G. Khramtsov

Stavropol

kik-st@yandex.ruhttps://orcid.org/0000-0001-8460-2954ЛодыгинА. Д.LodyginA. D.

Алексей Дмитриевич Лодыгин – доктор технических наук, доцент, заведующий кафедрой прикладной биотехнологии факультета пищевой инженерии и биотехнологий имени академика А.Г. Храмцова

г. Ставрополь

Scopus ID: 57021535400

Aleksey D. Lodygin – Dr. Sc. (Techn.), Associate Professor, Head of Applied Biotechnology Department, Faculty of Food Engineering and Biotechnology named after Academician A.G. Khramtsov

Stavropol

Scopus ID: 57021535400

allodygin@yandex.ruСеверо-Кавказский федеральный университетРоссияNorth-Caucasus Federal UniversityRussian Federation202408122024038491Copyright © Нерсесян Т.В., Куликова И.К., Лодыгин А.Д., 20242024Нерсесян Т.В., Куликова И.К., Лодыгин А.Д.Nersesyan T.V., Kulikova I.K., Lodygin A.D.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://msi.elpub.ru/jour/article/view/1655

Обоснована актуальность применения различных видов дрожжей для синтеза коммерческих продуктов. Проанализированы направления переработки вторичного молочного сырья на основе биоконверсии лактозы. Показана возможность применять дрожжи, которые не способны к гидролизу лактозы в целях утилизации вторичного молочного сырья.

The relevance of different types of yeasts application for synthesis of various types of commercially available products is substantiated. Directions of secondary dairy raw materials processing based on lactose biotransformation is analyzed. The possibility of using yeast, which is not capable of hydrolyzing lactose, for the purpose of recycling secondary milk raw materials has been shown.

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The authors declare that there are no conflicts of interest present.