Rationale for the choice of raw materials and prescription ingredients for the production of dairy desserts based on demineralized whey
https://doi.org/10.20914/2310-1202-2023-1-64-70
Abstract
The article is devoted to the improvement of the milk dessert technology and the development of a product formulation of increased biological value. The analysis of literary sources and the search for current directions of development in the dairy industry, in the production of healthy dairy desserts, were carried out. It has been established that a promising area of research is the development of technology for desserts based on dry demineralized whey obtained from nanofiltration permeate of whey. The properties of demineralized cheese whey to produce a new type of structured dessert have been studied. The choice of raw materials and prescription components to produce dairy desserts of increased biological value is substantiated. The energy, nutritional and biological value of the developed dessert was calculated, the results showed that the product is low-calorie, with a high content of proteins and essential amino acids.
About the Authors
V. I. Omelchuk
V.I. Vernadsky Crimean Federal University
Cand. Sci. (Engin.), associate professor, technologies and equipment for production and processing of livestock products department, Vernadskogo av., 4, Simferopol, Russia, 295007
T. V. Kalinovskaya
V.I. Vernadsky Crimean Federal University
Cand. Sci. (Agricultural), associate professor, technologies and equipment for production and processing of livestock products department, Vernadskogo av., 4, Simferopol, Russia, 295007
A. V. Gavrilov
V.I. Vernadsky Crimean Federal University
Cand. Sci. (Engin.), associate professor, technologies and equipment for production and processing of livestock products departament, Vernadskogo av., 4, Simferopol, Russia, 295007
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Review
For citations:
Omelchuk V.I., Kalinovskaya T.V., Gavrilov A.V. Rationale for the choice of raw materials and prescription ingredients for the production of dairy desserts based on demineralized whey. Proceedings of the Voronezh State University of Engineering Technologies. 2023;85(1):64-70. (In Russ.) https://doi.org/10.20914/2310-1202-2023-1-64-70
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