IMPROVING THE FORMULATION OF A BEVERAGE PRODUCT PREPARED FROM CURD WHEY

This article examines waste-free recycling of secondary raw materials in the dairy industry. Whey's high quality and safety, adequate caloric value, digestibility, optimal nutrient balance, and biological and physiological completeness characterize its nutritional value. Moreover, whey's energy value is lower than that of skim milk, while its biological value is approximately the same, indicating its potential for use in the production of dietary foods. Methods for producing a healthy beverage by adding plant-based ingredients to whey, a byproduct of cottage cheese production, and the conditions for introducing these ingredients into mass consumption are discussed. A new beverage has been developed using blackcurrants and black currants as plant-based ingredients. The study resulted in the development of a finished product fortified with plant-based ingredients for beverages based on whey, a secondary raw material remaining during cottage cheese production. Its physicochemical and organoleptic properties are evaluated. It was found that the dry matter content of the drink and the pH value varied depending on the type and concentration of herbal additives. It was revealed that herbal additives significantly contributed to the nutritional and biological value of whey-based drinks. The rich content of natural antioxidants, vitamins, organic acids and pectins in caline berries and black currants increased the biological activity of the finished product. The results of the study showed that the protein mass proportion in a drink with calla berries and black currants selected as optimal was 1,56%, the amount of dry matter – 5,3%, the lactose mass proportion – 4,7%, the pH value – 3,96, as well as the vitamin C quantity – 1,8%, and the amount of food fibers – 0,15%.

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