Research and Development of the Refreshing Whey Drinks Technology

The production of whey drinks is of interest in all countries with a developed dairy industry. The basis of beverages – whey – is a valuable secondary raw material of the dairy industry, which is not utilized by every enterprise. In the world, this problem is solved by manufacturing various products, especially beverages. The relevance of these studies lies in the processing of whey, which helps to reduce the harm caused to the environment by waste from the dairy industry. Also, purposefully whey drinks were enriched with plant components of local juicy vegetable raw materials, which will expand the range of products. As vegetable raw materials, berries of saskatoon berry, chokeberry and sea buckthorn, rich in polyphenols, are used. The purpose of this study is to research and develop technologies for milk whey-based powders enriched with juices of wild berries. The article presents the results of a study of beverages based on whey enriched with natural juices from wild raw materials of Northern Kazakhstan. The study used modern physico-chemical, organoleptic, technological and statistical methods for the study of raw materials and finished products. According to the data obtained, the studied wheybased beverages fully comply with GOST. 

1. “Obzor rynka moloka i molochnoj produkcii gosudarstv-chlenov Evrazijskogo jekonomicheskogo sojuza za 2013 – 2017 [Overview of the milk and dairy products market of the Eurasian Economic Union member States for 2013 - 2017] .” Departament agropromyshlennoj politiki Evrazijskoj jekonomicheskoj komissii. – Moskva. (2018) :26 - (In Russian)

2. “ Gosudarstvennaja programma razvitija agropromyshlennogo kompleksa Respubliki Kazahstan na 2017-2021[The State program of development of the agro-industrial complex of the Republic of Kazakhstan for 2017-2021]”. – Astana (2017):70 - (In Russian)

3. “Programmy industrial'no-innovacionnogo razvitija na 2020-2025 respublikiKazahstan [Industrial and innovative development programs for 2020- 2025 of the Republic of Kazakhstan]”. https://baiterek.gov.kz/ru/programs/gosudarstvennay a-programma-industrialno-innovacionnogo-razvitiya-respubliki-kazakhstan-na-2020-2025 (In Russian)

4. “Oficial'nyj sajt: Molochnyj sojuz Kazahstana [Official website: Dairy Union of Kazakhstan]” https://kazsut.com(In Russian)

5. Hramcov A.G. “K voprosu resursosberegajushhej i jekologoshhadjashhej pererabotki molochnogo syr'ja [On the issue of resource-saving and eco-sparing processing of dairy raw materials // Storage and processing of agricultural products]”. Hranenie i pererabotka sel'hozproduktov, no 10 (2005):12-13-(In Russian)

6. Hramcov, A.G. “Rynochnaja koncepcija polnogo i racional'nogo ispol'zovanija molochnoj syvorotki [Market concept of complete and rational use of whey]” Molochnaja promyshlennost', no.6 (2006):7-13 -(In Russian)

7. Assan Ospanov, Gulmira Zhakupova, Botagoz Toxanbayeva Solving the Problem of Serum Utilization in Kazakhstan. International Journal of Engineering & Technology, 7 (3.19) (2018) 200-205.

8. Zhakupova G.N.,Akisheva E.K., Ivkina V.A., Zhaksylyk Z.M. The Influence of Plant Components on Chemical Composition of Cottage Cheese Whey. “The Europe and the Turkic World: Scince, Engineering and Technology”. Materials of the IV International Scientific-Practical Conference. May 1- 3, 2019. Istanbul, Turkey. V.1 page 262-267

9. G. N. Zhakupova, A. T. Sagandyk,A. H. Muldasheva, E. K. Akisheva, S. M. Tomasikova. The usage of vegetable raw materials in the production of cottage cheese products. News of the national academy of sciences of the Republic of Kazakhstan/Series chemistry and technology. ISSN2224- 5286 https://doi.org/10.2014/2019.2518-491.32. Volume 3, number 435 (2019), 71 – 76.

10. Pat 9882. Sposob proizvodstva napitka na osnove molochnoj syvorotki i invertnogo siropa s napolniteljami /Alimardanova M.K. Buzenus N.D., Kenenbaj Sh.K. Opubl. 15.05.2015. (In Russian)

11. Manasi S., Yogesh K. J., and Shemelis A. Development of Probiotic Beverage from Whey and Pineapple Juice // Food Processing & Technology.- 2013.№4

12. Lapkan G.N. “Primenenie plodovojagodnyh rastenij v medicine [The use of fruit and berry plants in medicine]” Kiev (1988): 20-28 - (In Russian)

13. Pakudina Z. P., Sadykov A. S. “Rasprostranenie v rastenijah i fiziko-himicheskie svojstva flavonov, flavonolov i ih glikozidov [Distribution in plants and physico-chemical properties of flavones, flavonols and their glycosides]” Tashkent: Fan. (1970): 297- (In Russian)

14. “Issledovanie i pererabotka jagod oblepihi [Research and processing of sea buckthorn berries]” Trudy nauchno-issledovatel'skogo plodoovoshhnogo i jenohimicheskogo instituta NKZ RSFSR, no.2- (1931): 150 -(In Russian)