DRINK BASED ON MILK WHEY WITH VEGETABLE FILLERS

Abstract

Whey is a by-product of the cheese production process. Production of whey-based beverages began in the 1970s, and to this day a wide range of different whey-based beverages have been developed. Whey-based dairy beverages include a wide range of products obtained by mixing native sweet, diluted or sour whey with various additives, including vegetable fillers. The article discusses the relevance of developing fermented whey drinks based on milk whey with the addition of plant components. The relevance of the study is confirmed by literary sources, which testify to the possibility of obtaining such drinks with high consumer properties and high nutritional value from secondary raw materials of the dairy industry.

The technology of creating new functional health-improving combined milk-vegetable drinks for health food has been scientifically substantiated and developed. The basis of these drinks is natural raw materials - milk whey and a mixture of pumpkin and carrot puree.

At the first stage, experimental samples were manufactured using different leavens. At the second stage, for the further formation of the optimal taste and functional recipe, experimental samples were prepared with the addition of different amounts of vegetable functional components - a mixture of pumpkin and carrot puree. During the experiment, research samples were developed: ztime 1. – pumpkin puree 70%, carrot 30%; sample 2. – pumpkin puree 30%, carrot 70%; sample 3. – pumpkin puree 50%, carrot 50%.

The data obtained as a result of the experiment confirmed the adequacy of the developed recipe and technology of the whey-based drink with the addition of plant components and proved its functionality.