1. Dairy product with a hydrolyzed protein with a low content of lactose with a weight ratio of protein to carbohydrates from about 0.5 to 5, preferably from about 0.5 to 3, the weight ratio of protein to ash in the dairy product is from 3 to 9, preferably from 3.5 to 7.5, and the lactose content is less than 1 wt.%, Preferably less than 0.1 wt.%, More preferably less than 0.01 wt.%. 2. The dairy product of claim 1, wherein the protein to carbohydrate ratio is about 1.3. The dairy product of claim 1 or 2, wherein the degree of protein hydrolysis is at least 60 mg tyrosine / liter of dairy product with hydrolyzed protein. The dairy product of claim 1, wherein the protein: carbohydrate: ash ratio is about 1.12: 1: 0.26.5. The dairy product of claim 1, wherein the product has the appearance and organoleptic properties of ordinary milk. A method of producing a dairy product with a hydrolyzed protein with a low lactose content with a protein to carbohydrate weight ratio of 0.5 to 5, comprising treating the milk raw material to remove lactose and treating with a protease. 7. A method according to claim 6, wherein the removal of lactose is carried out before, during or after treatment with a protease, preferably before treatment with a protease. A method according to claim 6 or 7, wherein the lactose is removed using membrane technology, lactose hydrolysis, chromatography, precipitation, or any combination thereof, preferably using membrane technology. The method of claim 8, wherein the milk raw material is subjected to a lactase enzyme treatment. The method of claim 8, comprising the steps of: a) treating the milk raw material with one or more membrane filtration to obtain1. Молочный продукт с гидролизованным белком с низким содержанием лактозы с весовым отношением белка к углеводам от около 0,5 до 5, предпочтительно от около 0,5 до 3, весовое отношение белка к золе в молочном продукте составляет от 3 до 9, предпочтительно от 3,5 до 7,5, и содержание лактозы составляет ме
