SCIENTIFIC SUBSTANTIATION OF RATIONAL TECHNOLOGICAL PARAMETERS FOR THE PRODUCTION OF A MILK-PLANT ADDITIVE

The rational and comprehensive utilization of dairy by-products is a current priority in modern food science. Particular interest is focused on using cottage cheese whey ultrafiltrate as a basis for developing a novel functional ingredient that combines the nutritional value of both dairy and plant raw materials. In this regard, the scientific substantiation of the technology for producing a dairy-plant additive from yacon leaves, a plant material rich in bioactive compounds, is of considerable relevance.This study aimed to scientifically substantiate the rational technological parameters for producing a dairy-plant additive based on cottage cheese whey ultrafiltrate and yacon leaves, and to establish the patterns and optimal conditions of the extraction process. To achieve this objective, conventional methods for evaluating the sensory, physicochemical, and functional-technological characteristics of food systems were applied. Methods for determining dry matter content, acidity, density, and viscosity, as well as mathematical modeling and statistical analysis of experimental data, were also employed.The study established the optimal parameters for extracting biologically active substances from yacon leaves using cottage cheese whey ultrafiltrate: a hydromodule of 1:10, an extraction medium pH of 4.4–4.5, a temperature of 45 ± 2 °C, and an extraction time of 45–50 min. These conditions enabled the extraction of dry matter at 1.6 g per 100 g of extract. The proposed production method for the dairy-plant additive can be implemented using conventional processing technologies, with adjustments to suit the developed operating conditions. A transparent appearance, a light amber color, a pleasant sweet-and-sour taste, a distinctive coffee-milky aftertaste, and slight astringency characterized the resulting additive. It was demonstrated that using whey ultrafiltrate as an extractant ensures efficient recovery of biologically active compounds from plant material without requiring complex technological operations.The practical significance of the work lies in the development of a novel dairy-plant additive that can serve as a multifunctional ingredient in food technology, contributing to the comprehensive utilization of secondary dairy raw materials, improved resource efficiency, and the expansion of the range of food products.Received 13.06.2026, accepted 21.07.2026, published 22.09.2026