TECHNOLOGY OF FUNCTIONAL FERMENTED PRODUCTS WITH USING WHEY INGREDIENTS

Abstract

The article is devoted to the issues of whey processing with the use of membrane technologies in demanded food ingredients. It is shown that the demineralized whey obtained by the electrodialysis method has improved organoleptic and technological properties and is in demand in the technology of a wide range of functional fermented milk products. This allows to solve the issues of resource and energy saving, while expanding the range of dairy products on the principles of high efficiency and environmental friendliness ofproduction.

Keywords

• вторичное молочное сырье
• творожная сыворотка
• мембранные процессы
• деминерализованная сыворотка
• функциональные кисломолочные продукты
• secondary dairy raw materials
• acid whey
• membrane processes
• demineralized whey
• functional fermented milk products