Open AccessThe use of plant extracts in the production of whey beverage
Author(s) -
Sergey Zhuravlev,
O.P. Serova,
S.E. Bozhkova
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/848/1/012034
Subject(s) - raw material , production (economics) , food science , whey protein , raw milk , microbiology and biotechnology , business , chemistry , biology , economics , organic chemistry , macroeconomics
At present, in the dairy industry there are a number of unresolved issues, one of them is the processing of secondary raw materials, namely whey curd. Processing of dairy whey in Russia, despite numerous developments in this area, is held back for various reasons. Production and introduction of whey drink will allow to extend the assortment of functional products and due to resource-saving technology will allow to solve the problem of processing of secondary raw materials. The results of researches on making extracts of vegetative raw material by different methods are resulted in the article and the optimum one which allows to enrich maximal extract with biologically active substances is chosen. The technology of whey beverage with the use of plant extracts is developed. The influence of extracts from vegetable raw materials on the nutritional value of whey drink has been determined.