Development of ice cream formulation using by-products of milk processing and evaluation of its consumer characteristics

The organization of waste-free production is beneficial for dairy industry enterprises from the point of view of economic development. Processing of secondary raw materials has always been considered as a tool for increasing the efficiency of industrial milk processing in the agro-industrial complex. Furthermore, it is worth noting the environmental component of this issue. Our country has accumulated significant experience in industrial processing and use of secondary dairy raw materials: data on its nutritional and biological value and products made from it have been clarified and in-depth; the basic technological processes for the extraction and use of milk fat and the production of dry and condensed concentrates have been developed. The production of a variety of products from buttermilk and skim milk, as well as the production of low-fat products and milk-protein concentrates, are expanding. Complete processing of secondary dairy raw materials is one of the most pressing tasks for domestic enterprises. Its solution will create conditions for the production of high-quality products at affordable prices, which, with regular use, will help increase the immunity of the human body. The range of buttermilk products includes several dozen items and is constantly expanding. The technology of products made from it is similar to the technology of products made from whole or skim milk. Buttermilk drinks are available both fresh and fermented milk. Fresh drinks include: drinking pasteurized low-fat buttermilk, pasteurized buttermilk drink «Ideal», pasteurized low-fat buttermilk drink with coffee, etc. Fermented milk drinks are: fermented milk drink from buttermilk «Ideal», fermented milk drink from low-fat buttermilk «Dietary» and etc. The article presents the results of research on the development of ice cream formulation using secondary dairy raw materials - buttermilk, evaluation of its nutritional value and consumer characteristics.