WHEY PROTEIN PRODUCTS

This article is devoted to the study of promising areas for the production of functional food products, in particular cow's milk processing products. In the process of milk processing, by-products are formed – buttermilk, skimmed milk and whey, which are valuable secondary raw materials containing proteins, fats, carbohydrates, minerals, vitamins in well-balanced ratios and easily digestible form.

The article discusses the processing of whey, which is the main source of dietary protein.

Theoretical studies show that whey proteins are the most valuable in human nutrition of all available.

This article discusses the biotechnological aspect of obtaining protein concentrates – whey protein concentrate. The article presents the technological process of obtaining a whey protein concentrate by the acid-thermal method from fresh curd whey, with using of acetic acid with a pH of 2.4 as a coagulant reagent.

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