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- Title
Using of whey in dairy desserts technology.
- Authors
Kuzmyk, Uliana; Bohdanova, Valeriia
- Abstract
Introduction. Research is underway intensively in the world in the direction of modifying the structure and properties of whey. The purpose is to regulate the characteristics for use in various industries, including the creation of qualitatively new special purpose foods. Materials and methods. The object of research - whey as a raw material in the production of dairy desserts. Results and discussion. Work on the implementation of methods of the full cycle processing of whey by isolating, concentrating, modifying its properties and developing innovative technologies for its use in food products, including the intended purpose has a certain resource-saving orientation. This will allow effectively use of the technological properties of fillers, their synergistic interactions with each other and with whey. The ability to improve the functional and technological characteristics of whey. Expanding the possibilities of use in whey-based food production technologies. Scientists are conducting research on the creation of technologies for the further use of whey in the dairy industry for the production of intermediate goods, process mixtures and functional products, to obtain complete food products for the intended purpose and thus to provide the population with proteins and nutrients in bioavailable form. The introduction of resource-saving technologies and the production of high-quality and safe products with high consumer properties, contributes to solving the problem of protein deficiency, as well as providing the population of various social groups and living conditions with complete, balanced and bioavailable micronutrient composition, combined and multi-component target food products is of current importance area of research. Conclusions. The combination of dairy components and fruit and berry fillers will provide the desired technological effect and original organoleptic characteristics of new types of dairy desserts.
- Subjects
DESSERTS; WHEY; DAIRY processing; BERRIES; INTERMEDIATE goods; FOOD production; PROTEIN deficiency; ACTIVITIES of daily living
- Publication
Ukrainian Journal of Food Science, 2020, Vol 8, Issue 1, p80
- ISSN
2310-1008
- Publication type
Article
- DOI
10.24263/2310-1008-2020-8-1-9