Abstract
The purpose of this research is to determine the possibility of the use of native milk whey in the production of smoked-boiled ham from poultry meat. During the research, the process of modeling the production of smoked-boiled ham with the use of native milk whey was simulated. As a result of the studies, it was found that in the development of meat products, the whey had a positive effect on organoleptic, physico-chemical parameters, as well as the yield of finished products, which ultimately determines the feasibility and economic efficiency of the use of whey in the recipe of processed products.
Highlights
In the context of modern ideas about balanced nutrition, the expansion of the assortment of meat products should be accompanied by the creation of new types of products
The mass content of protein tended to increase with increasing levels of introduced whey from 23.59 in the control variant to 29.23% in the experimental variant where 20% of whey was added
As a result of the study on the determination of the effect of native milk whey on the quality of smoked-boiled ham from poultry meat, the following was performed: 1. The analysis of the information data allowed concluding that the whey proteins of milk are used as meat-substituting ingredients in the production of meat products
Summary
In the context of modern ideas about balanced nutrition, the expansion of the assortment of meat products should be accompanied by the creation of new types of products. The solution to this problem is facilitated by the use of dairy types of raw materials, which make it possible to increase the mass content of protein in meat products. Milk whey is a by-product in the production of cheeses, cottage cheese, and casein and is a secondary milk raw material. Depending on the type of product, cheese, curd and casein whey are distinguished. The salt content in salted cheese whey is 0.5–4.0%
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