DEVELOPMENT OF TECHNOLOGY OF COTTAGE CHEESE AND WHEY DRINK WITH THE USE OF SEA BUCKTHORN

One of the most important tasks of food security is to provide the population with dairy products, particularly, with a high protein content. Among such products, cottage cheese is distinguished. At the same time, the industrial processing of milk, which is based on the principles of waste-free production of dairy products with increased quality and safety indicators, is relevant.The work aims to develop the technology of cottage cheese and whey drink using sea buckthorn.The object of the study was samples of cottage cheese and whey drink produced using different amounts (10 %, 15 % and 20 %) of sea buckthorn mixture (sea buckthorn + sugar). The cottage cheese produced using a 15 % sea buckthorn mixture was characterized by high organoleptic quality indicators, particularly taste properties, compared to the samples obtained using a 10 % and 20 % sea buckthorn mixture. it was established that cottage cheese using 15 % sea buckthorn mixture is characterized by an increased mass fraction of protein by 1.2 % compared to the control. An increase in the amount (from 10 % to 20 %) of the sea buckthorn mixture leads to an increase in vitamin C content in the produced cottage cheese – by 30–33%. The dependence of the mass fraction of protein in the separated whey on the amount of sea buckthorn mixture during the production of cottage cheese was established. Thus, the protein content of whey is 1.2% after using a 10 % sea buckthorn mixture, 0.9 %–15 % sea buckthorn mixture, and 0.45 % when using a 20 % sea buckthorn mixture. Whey drink produced from separated whey during the production of cottage cheese with the use of 15 % sea buckthorn mixture is characterized by a high content of vitamin C – 121 mg/100 g and a more yellowish colour, a pleasant sweet taste compared to the control. A technological block scheme for the production of cottage cheese and whey drink using a 15% sea buckthorn mixture has been developed. The proposed technology will make it possible to expand the range of new types of cottage cheese and whey drinks.