Abstract
The analysis of possibilities of isomerisation of lactose into lactulose and mechanisms of its realization is carried out. The optimization of electrophysical method with the increase in quantity of the obtained inverted end-product is presented. The role of the amino acid content and nitrogen compounds in the course of transformation is shown. The quantitative composition of carbohydrates is shown. Electrophysical characteristics and the degree of lactose isomerisation at the two stages of processing are described.