DEVELOPING A FERMENTED WHEY DRINK WITH VEGETABLE RAW MATERIALS ADDITION
The aim of research is to develop a fermented whey drink with the addition of plant materials (hawthorn, viburnum, sea buckthorn and rose hips). The objects of the study were: milk serum; rose hips, sea buckthorn, viburnum and hawthorn; starter culture on pure cultures of lactic acid microorganisms, consisting of strains of Streptococcus thermophilus, Lactobacillus delbrueckiis ubsp. bulgaricus, Lactobacillus casei, Lactococcus lactissu bsp. lactis, Lactobacillus acidophilus, strains No. 5e, No. 3e, No. 20T, No. 336, No. 22p5. When determining the chemical composition and physicochemical properties of the fruits, acidity was checked according to GOST ISO750-2013, dry substances - according to GOST 28561-906, sugar - according to GOST 8756.13-87, soluble solids were determined - according to a refractometer (GOST ISO 2173-2013). According to GOST 6687.5-86, the organoleptic characteristics of fermented cultured milk drinks were determined. A method for the production of fermented whey drinks with the addition of plant raw materials is presented. Four formulations of fermented whey drinks have been developed: the first formulation - with hawthorn fruits, the second - with rose hips, the third - with rose hips and viburnum, and the fourth - with rose hips and sea buckthorn fruits. All raw materials used were tested for the content of functional ingredients (vitamin C, dietary fiber). Empirically, the optimal conditions for the extraction of the fruits of milk whey were selected and the technology of the drink was developed, which includes the following stages: cleaning and grinding of plant raw materials, extraction with milk whey at a temperature of 100 °C without aging, cooling to the fermentation temperature of the obtained extract up to 40 °C, sourdough addition, fermentation at a temperature of 40 °C. In the first formulation developed, the titratable acidity during fermentation reached 71 °T; in the second - 90; in the third - 150; in the fourth - 136 °T. The tasting evaluation revealed the most successfully developed formulations of the fermented whey drink. The developed formulations of fermented cultured milk drinks with the addition of plant raw materials will solve the problem of utilizing a valuable product - milk whey and increase the range of functional drinks useful for humans.