IMPROVING THE QUALITY OF FERMENTED MILK DRINKS BASED ON WHEY

At the present stage of scientific and technological development, the main direction is the integrated use of raw materials and the improvement of waste-free technologies. Considering the environmental situation, it is important to save natural resources. Due to the problem of milk shortage in dairy production, whey is used as an additional source of milk components and is of particular importance for the creation of functional products. The advantages of the carbohydrate and protein composition of whey are that it is an effective method for solving the problem of shortage of the main raw materials.

The aim of the study is to develop a fermented milk drink from whey with the addition of maple syrup and to study its quality and safety. The analysis of the obtained whey drink was carried out according to organoleptic (color, odor, taste, consistency), physico-chemical (acidity), rheological (synergetic ability) and microbiological parameters (QMAFAnM, Escherichia coli, bacteria of the genus Salmonella, Staphylococcus aureus, yeast and mold). Studies on organoleptic, physical, chemical and microbiological parameters have shown that the recommended whey drink with maple syrup is of good quality and has high nutritional and biological value.

The fermented milk drink made from whey with the addition of maple syrup had a pleasant, delicate, moderately sweet taste. The shelf life of the fermented milk drink is 7 days at a temperature of (4±2) °C. The resulting milk drink will be useful for the prevention of bacterial and fungal infections of the gastrointestinal tract, and can also be used as a universal drink in the kitchen. Low-calorie milk drinks expand the range of dairy products and contribute to an increase in consumer demand.