Abstract
In this paper, we discuss the use of whey in food technologies. We discuss the feasibility of production by enterprises from Kamchatka Territory of products using whey as a secondary raw material and benign fish food waste from fillet. Introduction of these components into food compositions in the production of sausage products will provide the opportunity to implement the principle of rational use of biological resources and will expand the range of products that are in demand by consumers. Data from a study of methods for introducing curd whey into the minced meat mixture for the preparation of sausage products are presented. It has been shown that achieving high consumer (organoleptic) properties of the finished product is ensured by introducing whey into minced meat in the form of a suspension. The dependence of the taste and aroma properties and consistency of products on the amount of curd whey introduced into the recipe composition is characterized.
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