FIELD: food-processing industry, in particular, milk industry.
SUBSTANCE: method involves providing ultra-filtration of milk and nano-filtration of resultant permeate; concentrating nano-filtration permeate by back osmosis; using resultant back osmosis retentate as salt when adding to ultra-filtration retentate; providing hydrolysis of milk product using lactose during 1-36 hours at temperature of from 5 C to 70 C. Method allows lactose to be removed from milk product without deteriorating its organoleptical properties.
EFFECT: simplified and highly effective method and improved quality of milk product.
8 cl, 1 dwg, 2 tbl, 4 ex
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