DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF FERMENTED BEVERAGES FOR HERODIETIC NUTRITION

This article describes the technology of preparation of fermented beverages for herodetic nutrition. During the research work, the component composition and technological process of a fermented milk drink based on cheese whey were compiled.

In the process of milk processing, secondary raw materials are formed – skimmed milk, buttermilk, whey. This refers to an auxiliary product in the terminology of the industry. In recent years, there has been worldwide interest in the development of whey. The use of whey in its natural state is limited, it has only a certain consumption., but it is possible to achieve significant assimilation of whey by thickening, drying, fermentation, isolation of the components contained in it. Whey powder, in which all the components of natural milk are preserved, is in great demand in food production.

Complete assimilation of whey leads to the formation of additional sources of protein, lactose. The presence of biologically valuable protein, mineral salts, vitamins in the serum is of great interest to the food industry and feed production. This is evidenced by the published scientific research on the storage, transportation, processing of whey and the production of new products, numerous patents, new proposals and production facilities.

Thus, secondary dairy raw materials the use of whey as the basis for a herodietic fermented milk product is useful both economically and environmentally, and the dietary composition of whey contributes to the health of the elderly.