Devising a technique for improving the biological value of A2 milk by adding carrot powder

Abstract

This paper considers the development of a technique to increase the biological value of milk and reduce the manifestations of allergic symptoms when it is consumed. The object of the study is a technique for enriching A2 milk. When digesting A2 milk, β-casomorphine-7 is not formed, which negatively affects the physiology of the gastrointestinal tract, cardiovascular, nervous, and endocrine systems. It is recommended to use milk, to which biologically active substances are added, so the question of its enrichment is relevant. Under industrial conditions, artificial vitamin and mineral complexes are used to enrich milk. Given that natural and synthetic substances have different effects on the human body, it is proposed to use carrot processing derivatives (Daucus carota) as a natural enrichment additive. The use of carrot powders improves the amino acid spectrum of milk. The mass concentration of amino acids in A2 milk enriched with powder from carrot peels was 4.87 g/100 g. The highest concentration found was, g/100 g: glutamic acid (0.84), proline (0.50), aspartic acid (0.42), leucine (0.41), and valine (0.35). It was established that the use of 200 g of such milk provides the daily needs of the body in essential amino acids: threonine, leucine, and phenylalanine (by 16 %), methionine (by 4 %), isoleucine (by 14 %), lysine (by 18 %), valine (by 20 %). It was found that A2 milk enriched with powder from whole carrot roots has a higher content of carotenoids (0.1068 mg/100 ml), providing the body's need for them by 1.4 %. Such milk can be an additional source of vitamin A produced in the human body. It is recommended to use powder from whole carrot roots for the enrichment of A2 milk under industrial conditions.