Whey Products Research Articles

Whey in the industry: environmental and valorization impacts

Whey is a costly and environmentally harmful co-product. Coming from the activities of dairy industries, especially cheese production, whey cannot be discarded directly into the environment because it has a high content of organic matter, which can become an environmental and economic problem, since its treatment for subsequent disposal is time consuming and laborious. In recent decades, however, much research has been developed in search of viable alternatives for the use of whey, instead of just discarding it. One alternative to this is the valorization of whey. The valorization of whey is, therefore, of great interest for economic-environmental reasons and is essential to meet the requirements of Agenda 2030, especially with regard to ODS 6, 9 and 12 (Drinking Water and Sanitation; Industry, Innovation and Infrastructure; Responsible Consumption and Production, respectively). This article sought to present a characterization of the production of whey, through a literature review using bibliometric techniques, in order to highlight some alternatives for the reuse and valorization of whey in the industry and its relationship with the environment and the environmental impacts correlated to the disposal and improper handling. Pointing out industrial sectors that can insert whey in production with a view to sustainability and reduction of environmental impacts. With the review of the selected articles to compose this work, it was possible to identify that the valorization of whey is an excellent alternative that should be implemented in industries and that provides gains in both economic and environmental issues.

Partially Hydrolysed Whey Has Superior Allergy Preventive Capacity Compared to Intact Whey Regardless of Amoxicillin Administration in Brown Norway Rats.

BackgroundIt remains largely unknown how physicochemical properties of hydrolysed infant formulas influence their allergy preventive capacity, and results from clinical and animal studies comparing the preventive capacity of hydrolysed infant formula with conventional infant formula are inconclusive. Thus, the use of hydrolysed infant formula for allergy prevention in atopy-prone infants is highly debated. Furthermore, knowledge on how gut microbiota influences allergy prevention remains scarce.ObjectiveTo gain knowledge on (1) how physicochemical properties of hydrolysed whey products influence the allergy preventive capacity, (2) whether host microbiota disturbance influences allergy prevention, and (3) to what extent hydrolysed whey products influence gut microbiota composition.MethodsThe preventive capacity of four different ad libitum administered whey products was investigated in Brown Norway rats with either a conventional or an amoxicillin-disturbed gut microbiota. The preventive capacity of products was evaluated as the capacity to reduce whey-specific sensitisation and allergic reactions to intact whey after intraperitoneal post-immunisations with intact whey. Additionally, the direct effect of the whey products on the growth of gut bacteria derived from healthy human infant donors was evaluated by in vitro incubation.ResultsTwo partially hydrolysed whey products with different physicochemical characteristics were found to be superior in preventing whey-specific sensitisation compared to intact and extensively hydrolysed whey products. Daily oral amoxicillin administration, initiated one week prior to intervention with whey products, disturbed the gut microbiota but did not impair the prevention of whey-specific sensitisation. The in vitro incubation of infant faecal samples with whey products indicated that partially hydrolysed whey products might confer a selective advantage to enterococci.ConclusionsOur results support the use of partially hydrolysed whey products for prevention of cow’s milk allergy in atopy-predisposed infants regardless of their microbiota status. However, possible direct effects of partially hydrolysed whey products on gut microbiota composition warrants further investigation.

Bioethanol production of cheese whey in continuous culture

The cheese industry produces a large amount of waste, the equivalent of 9L of cheese whey for every 10L of milk (Murari et al., 2018; Pendon et al., 2021; Sar et al., 2021). Whey is composed by lactose and proteins, mainly (Murari et al., 2018; Murari et al., 2019; Tesfaw et al., 2021). In most cases, cheese whey had not added value or specific use, being discarded and causing very important environmental implications (Maruri et al., 2018; Tesfaw et al., 2021; Sar et al., 2021). In the present study, the production of bioethanol from cheese whey were analyzed, using Kluyveromyces marxianus as inoculum, under continuous culture conditions (28°C, agitation at 100 rpm, aeration at 1 vvm, feed at 8.63 mL/min), where it was established that is possible to obtain yields of 0.62 g of ethanol per g of lactose in the first 18 h, this makes it feasible for the continuous production of ethanol with cheese whey with minimal pretreatment.

Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey.

The search for new food products that promote consumers health has always been of great interest. The dairy industry is perhaps the best example regarding the emergence of new products with claimed health benefits. Cheese whey (CW), the by-product resulting from cheese production, and second cheese whey (SCW), which is the by-product of whey cheese manufacture, have proven to contain potential ingredients for the development of food products with improved nutritional characteristics and other functionalities. Nowadays, due to their nutritional quality, whey products have gained a prominent position among healthy food products. However, for a long time, CW and SCW were usually treated as waste or as animal feed. Due to their high organic content, these by-products can cause serious environmental problems if discarded without appropriate treatment. Small and medium size dairy companies do not have the equipment and structure to process whey and second cheese whey. In these cases, generally, they are used for animal feed or discarded without an appropriate treatment, being the cause of several constraints. There are several studies regarding CW valorization and there is a wide range of whey products in the market. However, in the case of SCW, there remains a lack of studies regarding its nutritional and functional properties, as well as ways to reuse this by-product in order to create economic value and reduce environmental impacts associated to its disposal.

Effects of differences in whey composition on the physicochemical properties of whey butter

The objective of this work was to determine the effects of whey composition on the physicochemical properties of whey butter and compare with milk butter based on these properties. Whey samples were obtained from the whey processing plants located in different regions of Turkey. Whey composition influenced the major and minor components of whey butters. Differences among the whey butters were observed on titratable acidy (TA, 0.43–0.55%), acid value (AV, 0.75–0.90 mg KOH/g), moisture (17.33–19.05%), fat (80.23–81.47%), nonfat solid (0.66–1.20%), NaCl (0.10–0.23%), peroxide value (PV, 1.08–1.50 meq O2/kg), total carotenoids (1.78–2.21 mg/kg), γ‐ and total tocopherols (1.06–1.41 and 27.02–27.33 mg/kg, respectively), Ca (73.12–94.72 mg/kg), P (56.03–72.20 mg/kg), K (73.36–140.10 mg/kg), Mg (12.83–18.12 mg/kg), Na (63.95–165.85 mg/kg), total minerals (283.32–485.53 mg/kg), colour (L*, 86.46–89.52 and b*, 12.21–15.52) and certain fatty acids. The milk butters were one‐ to threefold lower in TA, AV, moisture, NaCl and PV and one‐ to 3.4‐fold higher in fat, nonfat solids, protein, total carotenoids, α‐, γ‐ and total tocopherols, Ca, P, K, Mg and total minerals. Whey butters were distinctly brighter and less yellower. Butter source had no effect on iodine value (35.39 ± 0.15 g I2/100 g), saponification value (225.22 ± 0.17 mg KOH/g), β‐tocopherol (0.41 ± 0.02 mg/kg), certain fatty acids, melting characteristic and thermo‐oxidative stability. The cluster analysis enabled the division of whey and milk butters into two separate groups. These results highlighted that partial transfer of certain compounds from milk to whey during cheese manufacturing and biochemical and chemical changes such as lipolysis, hydrolysis and oxidation that occur in the period from the whey production to butter processing were largely responsible for the differences in the whey and milk butter properties.

Application of Ion Exchange and Adsorption Techniques for Separation of Whey Proteins from Bovine Milk

Background:The world production of whey was estimated to be more than 200 million tons per year. Although whey is an important source of proteins with high nutritional value and biotechnological importance, it is still considered as a by-product of the dairy industry with low economic value due to low industrial exploitation. There are several challenges in the separation of whey proteins: low concentration, the complexity of the material and similar properties (pI, molecular mass) of some proteins.Methods:A narrative review of all the relevant papers on the present methodologies based on ion-exchange and adsorption principles for isolation of whey proteins, known to the authors, was conducted.Results:Traditional ion-exchange techniques are widely used for the separation and purification of the bovine whey proteins. These methodologies, based on the anion or cation chromatographic procedures, as well as combination of aforementioned techniques are still preferential methods for the isolation of the whey proteins on the laboratory scale. However, more recent research on ion exchange membranes for this purpose has been introduced, with promising potential to be applied on the pilot industrial scale. Newly developed methodologies based either on the ion-exchange separation (for example: simulated moving bed chromatography, expanded bed adsorption, magnetic ion exchangers, etc.) or adsorption (for example: adsorption on hydroxyapatite or activated carbon, or molecular imprinting) are promising approaches for scaling up of the whey proteins’ purification processes.Conclusion:Many procedures based on ion exchange are successfully implemented for separation and purification of whey proteins, providing protein preparations of moderate-to-high yield and satisfactory purity. However, the authors anticipate further development of adsorption-based methodologies for separation of whey proteins by targeting the differences in proteins’ structures rather than targeting the differences in molecular masses and pI. The complex composite multilayered matrices, including also inorganic components, are promising materials for simultaneous exploiting of the differences in the masses, pI and structures of whey proteins for the separation.

The percentage of high fat in whey for the produce of mozzarella cheese from whole buffalo milk, compared to standardized, is an economic instruction

The high percentage of fat in whey during the production process of cheese mozzarella from the milk of buffalo standardized to 3.2% compared with that without standardizing with 7.95% fat cheese production mozzarella, is an economic value to distinguish who was with greatly affected the profitability of the industry for the production of cheese, or in the work of the farmers who make the processing of milk into cheese. Whey, the liquid residue of cheese and casein production, is one of the biggest reservoirs of food protein remaining largely outside human consumption channels. Milk whey - the serum or watery part of milk that is separated from the curd in making cheese. Whey protein is the name commonly applied to milk serum proteins. In the milk industry “Bylmeti” in Fushë Kosovë, we made three experiments with 500 l of milk from each production of whey from curds. We get three samples for analysis of physical and chemical properties. We have taken 48 samples of milk and 48 samples of whey, where we analyzed the physical and chemical properties of all 96 samples. Analyzes are made for setting the exact percentage of fat in the dough whey acquired from standardized milk and the non-standardized and is made calculative profit calculation of the percentage of fat in the dough whey. From the profit of our results, we conclude that from the economic aspect should be done anyway standardization of milk at 3.2% fat because fat milk without standardized as a percentage of its long production process pulp Whey exceed the whey and can Whey of pulp obtained by slightly distinguish them milk cheese produced from standardized.

Safety assessment of β-lactoglobulin hydrolysate with reduced allergenicity

The increase in production of milk whey and the large-scale introduction of membrane technologies for fractionation of its various components has led to a significant interest in the use of whey proteins. Their application in food technologies is constrained by their potential antigenicity. The authors developed a technology for reducing the allergenicity of the β-lactoglobulin in the ultrafiltration concentrate of cheese whey by means of biocatalytic conversion using enzyme preparations Flavorpro 750MDP and Promod 439L. The purpose of the research was to justify the required modes of proteolytic enzymes inactivation in the obtained β-lactoglobulin hydrolysate that can ensure safety for a living organism. The mode of enzymes inactivation which is necessary and sufficient for reducing their activity in the hydrolysate when consumed was determined with a certain safety margin (t = (80 ± 2) °C, τ = 5 min). Preclinical studies of the obtained food composition were carried out by pharmacoetological method on adult BALB/c mice. Significant differences were found in horizontal and vertical motor activity, as well as the frequency of “looking into burrows” and the level of defecation. Under new conditions the animals of the experimental group demonstrated more exploratory behaviour rather than defensive one. This indicates a positive effect of β-lactoglobulin hydrolysate on the physical and psycho-emotional state of the tested animals and its safety for a living organism. The developed technology allows to obtain functional foods based on β-lactoglobulin hydrolysate with target physiological and biochemical properties, reduced allergenicity, increased food and biological value.

Effects of conventional processing methods on whey proteins in production of native whey powder

Native whey, produced by microfiltration of skim milk, has great potential in infant nutrition and as a functional food ingredient; however, processes to produce whey powder using high temperatures can adversely affect protein quality. The individual effects of three critical processing steps were investigated: standard thermal pasteurisation, membrane concentration and spray drying on protein quality when performed under the mildest conditions considered feasible for industrial operation. HPLC-analysis was used to measure the degree of denaturation of the six most abundant whey proteins (β-lactoglobulin, α-lactalbumin, bovine serum albumin, immunoglobulins, lactoferrin and lactoperoxidase) before and after each processing step. Overall, denaturation was minimal throughout our tests, although the tendency to denature was unequal between the individual proteins and also varied between tested processing types and medium compositions. In the production of native whey with microfiltration, retentions varied greatly between the proteins but were not affected by pasteurisation of milk.

Маркетинговые исследования потребительских предпочтений для разработки обогащенных сывороточных напитков

Currently, to ensure high competitiveness of food products, manufacturers need to achieve not only their compliance with the requirements of regulatory and technical documentation, but also to develop conceptual ideas and solutions that take into account the wishes of consumers, anticipate and quickly respond to changes in their quality requirements. In this regard, determining consumer preferences is an important step in the development of new products. This article presents the results of a consumer preference study used to develop an enriched whey drink. At the first stage of the research, the target portrait of the consumer of fortified whey drinks was determined by the method of a survey in the form of a questionnaire. By gender and depending on the age of the respondents, dairy products are preferred by the ages of 26 to 35, with the majority of them being two groups: «workers» (32.9%) and «specialists» (29.6%). The most preferred type of dairy products are fermented milk drinks (71.2% of responses), however, it should be noted that the diet of a modern consumer includes whey products. The majority of respondents chose «fruits and berries and their processed product» as a fortifier (38%), «grains and their products» (34%), «biologically active additives» (16%) and 12% of the respondents chose «nuts and oilseeds». At the second stage of the research, the assortment of whey drinks presented in the retail. It has been established that the range of whey drinks is represented by three large producers, but there are no drinks from local producers enriched with local raw materials, the development and production of which is a promising and relevant research area.

Математическая модель процесса гранулообразования дисперсных смесей на основе молочной сыворотки в аппаратах тарельчатого типа

Introduction. In Russia, production of juice, whey, milk, and flavor powders is complicated by the lack of effective manufacturing technologies. Thus, a new technological flow for simultaneous use of moisturizing additives and structured capillary-porous granules remains an urgent task as it would allow combining a polydisperse system with instantiation reliability. The research objective was to create a mathematical model of the process of granulation of dispersed mixtures, as well as scientific substantiation for the new technology of instant polydisperse granular beverage mixes.
 Study objects and methods. The research featured a disk-type granulator with an activator and a polydisperse whey-based mix. The fractional composition of the mix included cranberry pulp (20%), whey (40%), potato starch (5%), powdered sugar (20%), premixes (5%), etc.
 Results and discussion. The research revealed the effect of granulation modes, granulator operation modes, and the phase composition of the initial mix on the profile of the resulting granulated product. The mathematically obtained results were proved experimentally: the model accurately reflected the physical essence of the granulation process of the polydisperse mixes based on local raw materials and whey.
 Conclusion. The study provided methods for regulating the process of granulation of polydisperse whey-based mixes n in disktype granulators. The article introduces a mathematical model of the process based on the hypothesis of the stochastic nature of the processes. The granulation process was described as a combination of seven states depending on the granular composition and granulation time.

Снижение контаминации воды для обеспечения качества и безопасности продукции пищевых предприятий

Introduction. Chemical factor presupposes substances that enter the finished product and reduce its quality. Water used in production process can be a source of such substances. The domestic drinking water supply system may contain various contaminants that possess toxic and carcinogenic properties and can affect the quality characteristics of food products. Study objects and methods. The research featured popular water pollutants found in the drinking water supply system, components of fruit and whey beverages, and the process of adsorption extraction of the contaminants by various sorbents. Results and discussion. The paper focuses on the effect of water contamination as a dangerous chemical factor on the quality of restored whey products. The study revealed the effect of organic water pollutants on the formulation components of reduced fruit and whey beverages, including interaction with proteins, lactose, and vitamins of the reduced whey. The research also featured such components of fruit and whey vitamin beverages as anthocyanins, catechins, leucoanthocyanins, and karatine, as well as additives introduced to regulate the sensory properties and improve shelf life. The paper introduces a new method for reducing water contamination based on adsorption processes for extracting organic compounds from aqueous solutions. It describes the specifics, patterns, and mechanisms of adsorption. Activated carbons of SKD-515, AG-OV-1, and AG-3 brands proved to have the best adsorption capacity for both chloroform and trichloroethylene, which makes it possible to recommend them for further research and practical use. A study of the kinetic and dynamic characteristics of the process resulted in the optimal parameters of adsorption columns and operation modes of the adsorption filter. A production flowchart describes the introduction of the adsorption posttreatment stage in the technological process of producing fruit and whey beverages. Conclusion. The proposed method of water decontamination partially reduced the chemical factor and improved the quality of the finished products.

The production of Horc cheese, a natural Yoruk heritage, in Erdemli district of Mersin

Horc cheese is a traditional whey product that has been produced by nomads (Yoruks) living in Anatolia for centuries. Recently, it is produced in the villages of Erdemli district of Mersin, albeit rarely. In this study, different producers were reached and the Horc production technique was researched and applied with a manufacturer. In the study, 2.5 kg of Horc was obtained from 30 kg of whey, and the production stages of cheese were photographed. As a result, Horc cheese technique, which is a local cheese, has been brought to the literature.

Prevalence of Cronobacter spp. and Salmonella in Milk Powder Manufacturing Facilities in the United States

The U.S. Food and Drug Administration (FDA) conducted a sampling assignment in 2014 to ascertain the prevalence of Cronobacter spp. and Salmonella in the processing environment of facilities manufacturing milk powder. Cronobacter was detected in the environment of 38 (69%) of 55 facilities. The average prevalence of Cronobacter in 5,671 subsamples (i.e., swabs and sponges from different facility locations) was 4.4%. In the 38 facilities where Cronobacter was detected, the average prevalence of positive environmental subsamples was 6.25%. In 20 facilities where zone information of the sampling location was complete, Cronobacter was most frequently detected in zone 4, followed by zone 3, then zone 2, with zone 1 yielding the lowest percentage of positive samples. The prevalence of Cronobacter across the zones was statistically different (P < 0.05). There was no significant association between product type (i.e., lactose, whey products, buttermilk powder, and nonfat dried milk) and prevalence of Cronobacter in the facility. Salmonella was detected in the environment of three (5.5%) of the 55 facilities; all three facilities produced dried whey product. The overall prevalence of Salmonella in 5,714 subsamples was 0.16%. In facilities in which Salmonella was detected, the average prevalence was 2.5%. Salmonella was most frequently detected in zone 4, followed by zone 3. Salmonella was not detected in zone 1 or zone 2. The disparity between Salmonella and Cronobacter prevalence indicates that additional measures may be required to reduce or eliminate Cronobacter from the processing environment.

Daily Fermented Whey Consumption Alters the Fecal Short-Chain Fatty Acid Profile in Healthy Adults.

Gut microbiota influences many aspects of host health including immune, metabolic, and gut health. We examined the effect of a fermented whey concentrate (FWC) drink rich in L-(+)-Lactic acid, consumed daily, in 18 healthy men (n = 5) and women (n = 13) in free-living conditions.Objective: The aims of this 6-weeks pilot trial were to (i) identify changes in the gut microbiota composition and fecal short chain fatty acid (SCFA) profile, and (ii) to monitor changes in glucose homeostasis.Results: Total fecal SCFA (mM) concentration remained constant throughout the intervention. Proportionally, there was a significant change in the composition of different SCFAs compared to baseline. Acetate levels were significantly reduced (−6.5%; p < 0.01), coupled to a significant increase in the relative amounts of propionate (+2.2%; p < 0.01) and butyrate (+4.2%; p < 0.01), respectively. No changes in the relative abundance of any specific bacteria were detected. No significant changes were observed in glucose homeostasis in response to an oral glucose tolerance test.Conclusion: Daily consumption of a fermented whey product led to significant changes in fecal SCFA metabolite profile, indicating some potential prebiotic activity. These changes did not result in any detectable differences in microbiota composition. Post-hoc analysis indicated that baseline microbiota composition might be indicative of participants likely to see changes in SCFA levels. However, due to the lack of a control group these findings would need to be verified in a rigorously controlled trial. Future work is also required to identify the biological mechanisms underlying the observed changes in microbiota activity and to explore if these processes can be harnessed to favorably impact host health.Clinical Trial Registration: www.clinicaltrials.gov, identifier NCT03615339; retrospectively registered on 03/08/2018.

Технологический прорыв аграрно-пищевых инноваций молочного дела на примере универсального сельхозсырья. Ультрафильтрация

Aim. Consideration of ultrafiltration as a process of membrane technology – directed and con-trolled filtration of whey through special semipermeable filters (membrane filters) with a pore size of 10-100 nm, carried out at a pressure of 0.3-1.0 MPa. Material and Methods. The research was conducted using methods of graphical representation of information, trend analysis, comparison method, analogy and systematization, analysis and com-parison of empirical material. Discussion. Ultrafiltration allows you to separate whey as a system by the size of the components-microparticles and macromolecules. In this case, from pre-separated or Microfiltered whey to UV – concentrate (retentate), the remains of milk fat (up to 0.1%) and high-molecular compounds (at the level of 0.5%) – a complex of whey proteins, and UV-filtrate (permeate) – soluble compounds (lac-tose, mineral salts and BAS). Ultrafiltration, in the logistics of molecular sieve separation of whey, takes over from microfiltration and is a precursor to nanofiltration. The process of ultrafiltration of whey is well studied, developed, hardware designed and scaled in the dairy industry. The effective-ness of ultrafiltration purification of subsurface serum using various semipermeable membranes was studied. The criteria for selecting membranes were selectivity – maximum for protein and minimum for lactose, and the same permeability. The «neural network» methodology was used for system ap-proximation of research results. Conclusion. As a result of research, the technology of milk sugar (lactose) of the food category of quality and the original technological scheme for the production of dry whey have been devel-oped.in the dairy industry.

Effect of Microencapsulation on the Development of Antioxidant Activity and Viability of Lactobacillus acidophilus LA5 in Whey Drink During Fermentation

Encapsulation could be used for increasing of probiotic’s viability and maintaining of product’s quality during storage. The encapsulation process was performed using alginate-resistant starch and Eudragit S100 nanoparticles and by the extrusion technique. In whey drink, the viability of encapsulated L. acidophilus was upper in comparison to the free probiotic bacteria (P=0.001). The viability of bacteria reduced significantly during the study (P&lt;0.001 in both groups), and encapsulated bacteria were more stable during the storage time than free forms (P=0.046). In gastrointestinal conditions, the viability of bacteria was reduced significantly during the 120 min study period in both groups (P&lt;0.001 for free form and P=0.001 for microencapsulated bacteria). Encapsulated bacteria were more stable than free form (P&lt;0.001). Free bacteria containing whey products exhibited an increasing antioxidant activity from beginning day to the fifth week (0.1-2.6 mmol Trolox equivalents/mL sample). Whey drinks with encapsulated bacteria showed similar antiradical properties for the first time, but their increasing activity rate within 35 days was lower than free form samples (0.1-0.9 mmol Trolox equivalents/mL sample). This technique of encapsulation can prevent bacteria from reducing their survivability. Whey products prepared using L. acidophilus (especially in free form) could be considered as a potent antioxidant functional drink.

Production of bacterial cellulose from whey-current state and prospects.

Bacterial cellulose (BC) is a biopolymer with a wide range of potential applications starting from the food industry and biomedicine to electronics and cosmetics. Despite that, BC industrial production to date still is associated with certain difficulties. One of them is the high cost of growth media, which can reach up to 30% of production costs. To decrease production costs, use of industrial and agricultural by-products, including whey, as alternative growth media has been reported. Whey, as the main high-volume by-product of dairy industry, which is known for its low valorisation opportunities and negative environmental impact, can nevertheless be considered as an alternative growth medium for BC production. To date, several studies aimed at evaluating BC production on whey and lactose substrates have been reported, but they are still insufficient. Reviews of them showed that, in general, BC production on untreated whey- and lactose-containing media was lower than that on the standard medium. However, some wild and recombinant strains have been reported to produce BC on whey as good as the standard medium. Enzymatic and acidic pre-treatment of whey significantly enhanced BC yield. Changes in the microstructure of BC obtained from whey were also recognised, which should be considered regarding the impact on physical properties of the desired BC product. This mini-review indicates that currently whey can be recognised as quite a problematic alternative growth substrate for industrial BC production; however, further extensive studies may improve the prospects in both the search for a cheap alternative growth substrate for industrial BC production and valorisation of whey. KEY POINTS: • Whey is a by-product in which valorisation is still challenging. • Whey can be used for bacterial cellulose (BC) production. • BC yield and properties vary upon cultivation conditions and producer strains.

Functional direction technology of dairy serum product

The authors determined the nutritional value and vitamin-mineral composition of the introduced plant ingredients: spirulina, tarragon, mint and stevia sweetener and found that their nutritional and biological value is due to the high content of proteins, carbohydrates, dietary fiber, vitamins and minerals; justified their choice and composition of the microflora of the starter to give the product probiotic properties. The formula of the enriched product was developed and optimized based on the requirements for the production of functional food products. Set dose, method of heat treatment of insertion of the ingredients and process conditions for the production of fermented milk product reservoir method with consideration of prior extraction of tarragon and mint and control of industrial processes on the basis of which developed the technology of enriched fermented milk whey product. The qualitative indicators of the developed product were determined and it was found that the caloric content of the products is quite low and amounts to 25 kcal, all the indicators of the enriched product exceed the values of the control sample, it contains dietary fibers, the number of lactic acid microorganisms in the enriched product significantly exceeds the normalized values and the values of the control sample, which proves its high probiotic properties. The formation of lactic acid, ethyl alcohol, carbon dioxide, vitamins, enzymes and antibiotics in the process of fermentation in a fermented milk product, which together give it therapeutic and preventive properties and characterize the functional orientation of the product.

Functional fermented milk whey product: assessment of quality and safety

The authors have developed a technology and a procedure for assessing quality and safety of a fermented milk whey product enriched with spirulina, tarragon, mint, and stevia sweetener used as a balanced complex of biologically active substances. Sensory quality indicators were assessed on a 5-point scale, using the profiling method. The taste panel analysis results showed that the enriched product had improved sensory properties and more pleasant harmonious taste and aroma. The examination of the chemical composition showed that the enriched product increased its content of carbohydrates by 2.3%, ash by 5%, and protein by 25%; dietary fibers (0.30 g) were produced and made up to 15% of the reference daily intake. The examination of the vitamin composition found an increase in almost all vitamins due to the enrichment with natural plant ingredients and the fermentation. The study of the mineral composition showed that in Test sample, the total content of all studied macroelements increased by 17.0 mg, and the microelements number enhanced by 0.16 mg. Therefore, enrichment with plant ingredients allowed obtaining products with higher sensory properties, increased nutritional and biological values and safety, a higher content of amino acids, vitamins, and minerals and induced dietary fiber to be produced.