Use of whey in the production of dessert


  • I. Turchyn
  • H. Hamkalo
  • A. Voychishin
Keywords: milk whey, desserts, technology, technological operation, mango, mousse, recipe, normalization, pasteurization, grinding, biological value

Abstract

For Ukraine, the concept of healthy food is gaining momentum, namely, the production of functional products has intensively de-veloped over the last 10 years and reflects the latest trends in the food industry. In Ukraine it is forecasted that in the coming years the share of functional products will reach 30 % of the total volume of the food market. There is also an increase in demand for whey products. About 60 % of the serum is subjected to industrial processing, and the other part is used for feeding animals. In addition to the production of beverages, milk whey is used to produce dessert products, namely: kissels, jellies, puddings and mussels. The results of researches of milk whey, as a raw material for production of mousse, are presented. The possibility of combining mangoes with milk whey in the production of functional muscle was studied. The technology of cooking mashed fruit of mango, as a fruit component in the production of dessert, is presented. The fruits of the mango were prepared as follows: fresh fruit of the soap, remove spruces and leaves to avoid getting them into the fruit mass, harvesting the raw material, displaying and removing rotten, immature fruits by optical method. After cutting the fruits into pieces, the bones were removed, crushed them to the puff pastry. In order to inactivate the enzymes, as well as to facilitate the passage of the fruit mass through a sieve, it was heated to 60–65 °C. In order to provide a homogeneous consistency of fruit puree and obstacles to separating juice from puree, homogenization of the mixture at a temperature of 85 °C and a pressure of 5 MPa was used. Pasteurization of fruit puree was also carried out at a temperature of 95 °C.

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Abstract views: 36
PDF Downloads: 62
Published
2017-10-11
How to Cite
Turchyn, I., Hamkalo, H., & Voychishin, A. (2017). Use of whey in the production of dessert. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 19(80), 165-168. Retrieved from https://nvlvet.com.ua/index.php/food/article/view/3070