TECHNOLOGICAL ASPECTS OF PRODUCTION OF WHEY ENRICHED WITH ROSE HIPS

The article presents the results of research and development of technological aspects of production of functional drinks based on whey with rose hip extract. The relevance of this study is due to the need to develop a waste-free technology for processing whey enriched with rose hips and to create new products that help maintain human immunity in modern living conditions. The purpose of the study is to study the technological aspects of production of whey enriched with rose hips. The main objectives: to determine the main technologies necessary for production of whey rich in biologically active substances from rose hips; description of methods aimed at increasing the content of active substances in the drink; study of physicochemical, microbiological and organoleptic indicators of whey enriched with rose hips. The peculiarity of this drink is that inclusion of these products in the human diet helps prevent various diseases and improve overall health. In addition, the use of whey and rose hips in beverage production opens up new opportunities for the food industry, promotes rational use of resources and expands the range of food products. The study presents methods aimed at increasing the content of active ingredients in the drink. These methods include various technologies for processing whey and methods for enriching it with rose hips. The results of the research can be used in the development of new forms and technologies for the production of effective whey drinks with improved consumer characteristics and high nutritional value.