Development of beverages based on curd whey with the addition of the functional ingredient taurine

The object of the study was proof samples of beverages based on curd whey with an added functional food ingredient (FFI). Taurine (2-aminoethanesulfonic acid) was chosen as the functional food ingredient. Taurine dissolves well in curd whey and is evenly distributed in the food product. The expediency of using taurine at a concentration of 0.06% (60 mg per 100 g of product) within an adequate level of consumption for the creation of enriched and specialized products based on curd whey is justified. A beverage based on curd whey with the addition of taurine differs in that the recommended daily intake is 250.0-650.0 ml for an adult. According to organoleptic and physical and chemical parameters, a beverage based on curd whey with the addition of taurine is an aqueous, opaque, homogeneous and nonviscous liquid with a slightly increased content of solids, nutritional and energy value of the product.