Development of the «mail slice» cake and inclusion in the fermented peptide-containing milk whey: systematic review

Abstract

The production of products with fermented peptide-containing milk whey can be classified as a new trend in the food industry. Despite the fact that milk whey is not a new product on the market, previously it received less attention. Now in the Russian Federation, Belarus, Kazakhstan, China, France, Italy and many other countries began to pay more attention to this product as an indispensable source of biologically active milk peptides. The purpose of this research work is to study and analyze various domestic and foreign sources of literature containing information about the use of fermented peptide-containing milk whey in the food industry; its benefits for the human body, as well as the possibility of using it in the manufacture of dessert "Milk Slice". During the work in the databases Scopus, Google Scholar and RSCI about 730 articles were selected and studied, the time interval from 2015 to 2022. As a result of the work done, we can conclude that this research topic is relevant. There is a trend in the development of science and technology in the application of fermented peptide-containing milk whey in food production. And "Milk slice" with peptide-containing whey can be a source of functional substances such as: biologically active milk peptides and organic nitrogen.