The current trend in the development of the dairy industry includes the search for optimal ways to produce lactose-free products in conditions of consistently high demand from people with lactose intolerance and low volumes of domestic production. The economically and technologically effective method includes the production of dairy analogues using secondary resources. The aim of the study is to develop a method for producing lactose-free dairy products with the production of lactose-free albumin from whey. The effectiveness of the selected technology of enzymatic hydrolysis of beta-galactosidase lactose of samples of subcutaneous and curd whey was evaluated according to the degree of hydrolysis and the effect of this process on the organoleptic, microbiological and physico-chemical parameters of the released albumin, and the indicators were compared with lactose-free cottage cheese made in the laboratory. As a result of the conducted research, it was found that the type of whey used does not affect the quality of the lactose-free albumin released, which has better structural parameters compared to lactose-free cottage cheese, thus it can be used in the production of viscous or sticky components without loss of structural and mechanical properties of the finished product, from the moment of receipt, the shelf life of albumin is 72 hours at a temperature of 4 ± 2 °C and humidity of at least 95%. Comparison with lactose-free cottage cheese showed that albumin has a looser structure, lower fat content (< 1%) and comparable protein content (~ 10%). At the same time, its moisture-binding capacity is 5-6% lower, and its viscosity allows it to be used in the production of products with the addition of fruit or vegetable puree without losing its structural properties. Based on the research conducted, a technology for the production of lactose-free albumin was developed and patented (No. 2023106023 dated 13.03.2023), which can be used in the food industry to create specialized products for people with lactase deficiency.

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