Aspects of Centralized Milk Whey Processing and the Development of a Lactose-Free Drink Based on it

The article is devoted to the issues of waste-free processing of secondary dairy raw materials – milk whey, which is produced in large volumes at enterprises in the Sverdlovsk Region engaged in the production of cheese and cottage cheese. A schematic map of the potential location of such a hub station has been provided, based on an analysis of the geographical locations of large dairy processing plants. The physicochemical parameters of cheese and cottage cheese whey, as well as their composition and properties, have been presented. A formulation and processing method for a lactose-free drink based on whey with the addition of rosehip infusion and mint extract have been developed. The feasibility of effective enzymatic hydrolysis of lactose has been demonstrated, and optimal dosages of the added components have been determined. The formulation and results of a physicochemical evaluation of the finished food product have been presented.