TECHNOLOGY FOR MAKING GREEK YOGURT AND DETERMINING THE AMOUNT OF PROTEIN IN ITS WHEY

This scientific article discusses the technology for the production of Greek yogurt using skim milk and adding medium-chain triglyceride (MCT) fat. The emphasis is on the analysis of the protein content of the whey obtained after removing excess liquid from the yogurt. The purpose of the study is to determine the amount of whey protein and assess the possibilities of its further use for enriching the finished product. The protein determination process was carried out by the Bradford method using a spectrophotometer, which made it possible to quantitatively analyze the amount of protein in the remaining serum. Bradford's method is based on the interaction of proteins with the kumassi dye Diamond Blue G-250, which binds to proteins and changes the color of the solution, which makes it possible to measure protein concentration by optical density. The results of the study show that whey proteins have a high potential for reuse. Enriching Greek yogurt with these proteins can increase its nutritional value by increasing the protein content. Thus, an innovative approach is proposed to use the by-product of the production of Greek yogurt, which helps to increase the efficiency of the production process and reduce food waste. The results can be useful for dairy industry enterprises engaged in the production of fermented milk products, as well as for scientific research in food technology and nutritiology. The use of this method of analysis and processing of whey proteins contributes to the creation of products of high biological value and reducing production costs. Thus, the proposed technology is a promising direction for further research and implementation in industrial production. 

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