RATIONALE FOR SELECTION OF WHEY POWDER IN PROTEIN PASTE PRODUCTION TECHNOLOGY

The article discusses the ways of rational use of whey in food production and scientific approaches to the improvement of the human body, its active life, based on the mass consumption of functional fermented milk products with probiotic properties, are a new promising direction in medicine and in the food industry.The aim of the work was to develop a technology for the production of protein paste with a probiotic factor with fillers.When performing the work, generally accepted, standard methods for studying the physicochemical and microbiological indicators of raw materials and finished products, as well as sensory indicators, were used.As a result of the scientific work, the expediency of using dry whey in the production of functional fermented milk products for mass nutrition has been theoretically substantiated.