cheese whey

Production of cheese “Umnik” at farm for the prevention of metabolic syndrome

Submitted by red on Fri, 12/04/2019 - 09:47

The article gives an analysis of scientific, technical and medical literature in the field of soft cheese production from cheese whey for the prevention of metabolic syndrome, the use of the preparation “Iodcasein” to get it. The equipment was selected and the economic efficiency of the production of soft cheese “Umnick” for the farm was calculated.

Microbiological Aspects of Enriched Fermented Milk Products Manufacture with Use of Whey

Submitted by red on Thu, 14/02/2019 - 15:23

The possibility of using propionic acid bacteria and acidophilic lactobacillus as a probiotic microflora has been analyzed. The use of kefir grains in the composition of a polycomponent starter has been suggested. A comparative assessment of starter cultures development in cheese whey and skimmed milk has been carried out. A decrease in the activity of growth and acid formation during their cultivation in whey has been noted.

Use of cheese whey in formulations of fermented beverages

Submitted by red on Wed, 25/04/2018 - 14:07

The article deals with the possibility of using cheese whey 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.

Desk02 theme