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Молочнохозяйственный вестник, №1 (29), I кв. 2018 116
ТЕХНИЧЕСКИЕ НАУКИ
Use of cheese whey in formulations of
fermented beverages
Grunskaya Vera Anatol’evna, Candidate of Science (Technics), Associate Professor
of the Dairy Product Technology Chair
e-mail:
Federal StateBudgetaryEducational Institutionof Higher Education theVereshchagin
State Dairy Farming Academy of Vologda
Gabrielyan Dina Sergeevna, Candidate of Science (Technics), Associate Professor
of the Dairy Product Technology Chair
e-mail:
Federal StateBudgetaryEducational Institutionof Higher Education theVereshchagin
State Dairy Farming Academy of Vologda
Gabrielyan Seda Samvelovna, master student , technological faculty
e-mail:
Federal StateBudgetaryEducational Institutionof Higher Education theVereshchagin
State Dairy Farming Academy of Vologda
Abstract. The article dealswith the possibility of using cheesewhey in the technology
of fermented beverages. The composition of a multicomponent starter giving probiotic
properties to drinks is established. The milk whey base composition of beverages is
established considering the activity of starter microflora development, biological value
increase, improvement of organoleptic property and consistency of finished products.
Herbal additions and the rational proportion of their introduction has been adopted.
Keywords: cheese whey, skim milk, probiotic microflora, white mulberry syrup,
sea buckthorn syrup.
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