Development of concentrated sweet milk products based on curd whey

Under laboratory conditions, samples of the concentrated dairy product with partial replacement of skimmed milk powder and water by liquid curd milk whey were developed by the method of recombination. As a result, it was established that the developed product in terms of physico-chemical and organoleptic quality indicators generally comply with the requirements of regulatory documents for traditional condensed milk with sugar. The use of liquid curd whey in the formulation of a concentrated dairy product with sugar makes it possible to increase the biological value of the product.