Development of fermented milk drink with dry whey and flour from sea buckthorn meal

Monotonous and deficient nutrition in essential nutrients leads to the development of alimentary-dependent diseases. It is possible to replenish the deficiency of protein and biologically active substances by including combined dairy products of increased nutritional value in the diet. The combination of animal and plant raw materials allows balancing the amino acid composition and enriching the dairy product with dietary fiber and vitamins. The study developed the composition of a fermented milk product with the addition of dry whey and sea buckthorn flour. The authors presented data on the correlation between syneresis and the content of dry milk whey in the studied samples, the effect of the dosage of dry milk whey on titratable acidity and the content of dry substances in the resulting yogurt was determined. The optimal dosage of dry milk whey was established – 20%, sea buckthorn flour – 10%. The effect of dry milk whey and sea buckthorn flour on the organoleptic and physicochemical indicators of the fermented milk product was studied. The inclusion of dry whey and sea buckthorn flour in the fermented milk product increases the dry matter content in the product by 44.4%. The developed fermented milk product has an increased nutritional value: it contains 31.5% more protein and has a balanced amino acid composition. The product has high organoleptic properties, a pleasant taste and smell, and a thick, uniform consistency.