The use of curd whey in the technology of low-alcohol beverages of fermentation

Whey is the main secondary resource in dairy industry. Using whey in the technology of various food productions is actual. The possibility of using curd whey, kvass wort and berry syrups in the technology of low-alcoholic fermentation drinks had been investigated. Curd whey was obtained with using ECOKOM starter microorganisms (the dose of introduced fermentation 1 g/l). The fermentation of milk was carried out for 12 hours at the temperature of 38 °C. Physical and chemical analysis of obtained curd whey showed that it contained 2.13 % protein, 4.78 % lactose. Separated serum was heat-treated at 75 and 95 °C for 30 minutes. The formulation of the drink based on kvass wort and curd whey in the ratios 1: 1, 1: 2 and 2: 1, respectively was worked out; it was fermented with Saccharomyces cerevisiae yeast. During the fermentation, the intensity of carbon dioxide formation and the amount of alcohol were evaluated. To adjust the taste and aroma parameters of obtained low-alcohol drinks, the whey was fermented using combined application of yeast and lactic acid bacteria Lactobacillus acidophilus with raspberry or cherry syrup...