Production of diet drink with the high biological value using milk processing by products.
2021
On the basis of secondary raw materials of milk processing, the diet drink making technology has been developed, which provides mixing of skimmed milk and whey, pasteurization, cooling, addition of bacterial starter culture, inoculation of a milk mixture, addition of fillers, homogenization, cooling, and bottling, in addition, there was used milk whey concentrated up to 18-20% and demineralized up to 85-90% and neutralized up to the level of pH 6-6.5, processed by ultrafiltration, classic and bipolar electrodialysis, using unipolar and bipolar membranes; as the bacterial starter culture, the bacterial starter culture of matsoni and the bacterial drug Propionix wre used; as a filler, lacto-lactulose syrup, which contains milk sugar lactose and prebiotic lactulose and oleaster fruit juice was used; inoculation of the milk mixture was carried out at a temperature of 35-40°C for 5-6 hours, until it reaches an acidity of 80-100°T. The proposed method provides an expansion of the range of functional dairy products, enhancing the nutritional and biological value of the product and their functional properties through the use of dairy by-products, local plant raw materials and innovative highly- effective bacterial starter culture, through their valuable components. Ref. 11.
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