МОЛОЧНАЯ СЫВОРОТКА – ЦЕННОЕ СЫРЬЕ В ТЕХНОЛОГИИ КИСЛОМОЛОЧНЫХ ПРОДУКТОВ

Abstract

The integrated use of raw materials, including the processing of secondary resources, whey, can increase the efficiency of the dairy industry. The purpose of the study is to offer a fermented milk product obtained from cow’s milk and dry demineralised whey. Raw cow’s milk meets the Russian national standard GOST 31449-2013; demineralised dry whey with a 50 % demineralisation level meets GOST R 56833-2015. To obtain a fermented milk product, the necessary amount of demineralised whey was introduced into warm cow’s milk (40 °C2 °C) with constant stirring, then pasteurized (85 °С2 °С). After cooling to 40 °C2 °C, yogurt starter culture was added to the milk mixture, then the mixture was kept up to the titrated acidity of 75– 80 °T. The study established organoleptic parameters (GOST R ISO 22935-2-2011), titrated acidity (GOST R 54669-2011), viscosity of fermented milk product (GOST 9070-75), microbiological parameters (GOST 1044411-2013, GOST 32901-2014, GOST 33566-2015, GOST 33566-2015) for products with different demineralised whey content (0–6 %). As a result, yogurt containing 2 % of whey had the highest score. This product was milk-white in color, had a sour-milk taste and thick homogeneous consistency. The product energy value was calculated. The study found that 2 % demineralised whey powder increased proteins by 4 %, carbohydrates by 34.2 %, and the energy value of the product by 7.33 %. Whey is rich in biologically active substances, it boasts of antioxidant, immunomodulatory, and antitumor properties. Therefore, using whey for obtaining new food products is promising: it allows you to use health-saving technologies, solve environmental issues related to the disposal of production waste, resource conservation, secondary use of dairy raw materials.