Development oftechnology of protein products for special nutrition

Abstract

The article will focus on a new protein product that has useful properties, and is also
necessary for people suffering from protein deficiency in the body. The range of such products is
wide, so the technology development is at a high level. Improvement, expansion of the assortment
and improvement of quality in the food industry are mandatory. In this regard, the technology of
production of protein products with the addition of milk-whey protein is relevant for both adult and
baby food.
The purpose and objective of the article is to study the technology of production and
production of protein products with vegetable additives for functional nutrition. To achieve this
goal, the following tasks were performed:
- Selection and research of yeast microflora;
- Selection and study of the serum isolation technique;
- determination of the physico-chemical properties of milk-whey protein;
- Description of structural and mechanical changes and study of the microstructure of the
milk-protein base;
- Research of qualitative indicators of protein products with the addition of whey protein in
determining consumer properties and storage, as well as determining the shelf life;
- Study of the nutritional and biological value of protein products with a protein supplement
of the produced whey;
- Determination of the main technological parameters and development of technology for
protein products with the addition of whey protein, development of regulatory documentation.