THE PECULIARITIES OF USING WHEY AND RETENTATE, OBTAINING OF HIGH-QUALITY HEALTH BEVERAGE
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2016, Vol 1, Issue
Abstract
The article compares characteristics and chemical composition of different types of vitamin serum, highlights the state of manufacture, product range in Ukraine and abroad, the ways of domestic sales of milk and dairy products. The current level of membrane technology enhances the processing of whey in dairy industry. Among modern membrane technology in Ukraine, Nano filtration acquired practical application, through which the concentration of whey ensure a mass fraction of solids of 20–22%. The product with the improved technological properties, easier to further processing may be subjected to transportation, can be implemented to other companies in the form of liquid and dry concentrates, or used in the production technology of dairy products. Therefore, using Nano filtration is appropriate for the concentration of whey during the production of drinks based on retentate. The article presents the results of the research of whey (obtained in the production of hard cheese) and retentate obtained by concentrating whey through Nano filtration using physical-chemical, microbiological and organoleptic characteristics. Taking into account good technological properties and high biological value of whey and retentate, and in order to expand the products’ range, to meet consumers' needs, drinks with balanced protein and carbohydrate composition for health food were created. Fruit and berry fillings (juice "apple-pear" and "strawberry-cherry") were taken; their qualitative composition and compounding were calculated, after which experimental samples of drinks were prepared. The next stage of research was to determine organoleptic, physical, chemical and microbiological prototypes of drinks prepared by the two recipes. After a series of studies, we can draw the conclusion that due to the peculiarities of composition and properties of whey and retentate, and their successful combination with vegetable filling, we have high-quality health food drinks with good physical, chemical, microbiological and organoleptic characteristics.
Authors and Affiliations
Юлія Назаренко, Світлана Ященко
Keywords
Related Articles
- EP ID EP175449
- DOI -
- Views 100
- Downloads 0
ВПЛИВ ЕСТЕТИЧНИХ ВЛАСТИВОСТЕЙ УПАКОВКИ ТОВАРІВ НА УПОДОБАННЯ СПОЖИВАЧІВ
Шляхом маркетингового дослідження проаналізовано вплив естетичних властивостей упаковки товарів на уподобання споживачів. Метою дослідження було визначення елементів упаковки, які впливають на рішення споживачів про поку...
DEVELOPMENT OF RECIPE COTTAGE CHEESE MAFFIN «SNOWBALL»
The methods of mathematical modeling were used to develop a formula for cheese moth "Snowball" containing a hydrolyzate of collagen, sesame seeds, sugar-sand, butter, walnuts, raisins, wheat flour, and salt. In the model...
MOTIVATION AS AN INTENSIFIER OF MASTERING A FOREIGN LANGUAGE IN NON-LANGUAGE HIGHER EDUCATIONAL ESTABLISHMENTS
Teaching and learning languages in the modern world is not only giving knowledge about different linguistic aspects and practising exercises in course books, but also teaching with a more global perspective. At the stage...
ДОСЛІДЖЕННЯ ЛІЗИСУ КЛІТИН МОЛОЧНОКИСЛИХ БАКТЕРІЙ ПІД ДІЄЮ ПРОТЕОЛІТИЧНИХ ФЕРМЕНТІВ
Досл іджено ферментативний л ізис кл ітин Lactobacillus acidophilus за участю панкреатину, субтил іну та папаїну з м етою отримання потужних ім унотропних сполук – низькомол екул ярних пептидів м урамилпептидного ряду. Ф...
MASS EXCHANGE MODULE FOR THE IMPLEMENTATIONOF THE PROCESS OF VEGETABLE RAW MATERIAL DRYING
The problem of production food products which are enriched with various biological active additives is extremely topical for Ukraine in the conditions of the economic and ecological crisis. It leads to increasing of the...