Scientists at the North-Caucasus Federal University (SCFU) have successfully developed and patented an innovative method for creating low-lactose and low-calorie fermented dairy beverages. This groundbreaking technology utilizes permeate, a significant byproduct generated during the production of cheese and cottage cheese. Extensive experimental validation has confirmed the effectiveness of this new approach.
Ivan Evdokimov, head of the Department of Milk and Dairy Product Technology at SCFU and a key inventor of this technology, emphasized the critical importance of producing beverages with minimal lactose content, ranging from just 0.05% to 0.1%. Such products are essential for individuals whose bodies are unable to process this common milk sugar, offering a vital dietary solution.
Sustainable Use of Permeate
Evdokimov further highlighted the environmental and economic advantages of their method. Permeate, if carelessly discharged into wastewater, poses a serious environmental threat because its decomposition demands substantial amounts of oxygen. However, this dairy byproduct is rich in nutrients, containing approximately five percent dry matter, which includes lactose, various mineral salts, and organic acids. It also exhibits a near-neutral acidity and a subtle milky aroma, making it an excellent base ingredient for developing non-alcoholic and refreshing drinks.
In contrast, conventional industrial processes for turning permeate into beverages often rely on numerous additives. These include various flavorings, aromatic compounds, blended syrups, spirited juices, citric acid, and artificial colorings, all used to mask the inherent “whey” taste and smell. When producing kvass-like drinks from permeate, traditional methods typically incorporate yeast starter cultures and bread extracts in addition to these additives.
Evdokimov noted that these traditional manufacturing techniques for permeate-based drinks come with considerable drawbacks. They necessitate a large volume of additives, result in a highly acidic final product, and, critically, leave a substantial amount of residual lactose, which can sometimes exceed 95% of the original content.
“We have successfully identified the optimal technological parameters for producing a fermented beverage using permeate, and we have confirmed that our method can be effectively implemented in dairy enterprises already equipped with ultrafiltration units,” Evdokimov stated, underscoring the practical applicability of their innovation.
The Patented Two-Stage Fermentation Process
The SCFU-developed technology involves a meticulous two-stage process. Initially, skim milk undergoes ultrafiltration at a controlled temperature of 10-12 °C. This crucial step ensures the complete exclusion of proteins from the permeate, resulting in a cleaner base.
Following this, the permeate enters the fermentation phase. In the first stage, lactose is hydrolyzed using the enzyme beta-galactosidase, reducing its concentration by at least 54%. Subsequently, the remaining lactose is fermented through the introduction of a specialized starter culture consisting of kefir grains and yeasts. After the maturation period, the final beverage is purified either by filtration or centrifugal clarification.
Evdokimov also revealed that a significant benefit of this new technology is the prevention of melanoidin formation. Melanoidins are compounds that typically develop during the thermal processing of food, responsible for the brown coloration seen in baked bread or seared meat. By avoiding their formation, the SCFU technology yields transparent, yellow-tinted beverages with an exceptionally low lactose content, a pleasantly sweet flavor, and a well-balanced, harmonious organoleptic profile.
Rupert Blackwood 
Clement Ashworth