Influence of tannin on quality formation of fermented whey drink

An antioxidant activity of tannin, obtained from the shell ofpine nuts, is studied in the paper. Taking into account the antioxidant activity, the optimal dose of tannin for the preparation offermented whey drink is chosen. The introduction of tannin does not affect the growth ofpropionic acid bacteria. It is shown that during the utilization of lactate by propionic acid bacteria, propionic and acetic acid are formed in a ratio of 2:1. It is established that the addition of tannin and fermentation of whey with propionic acid bacteria increases the stability of the drink during storage. Tannins and organic acids affect the formation of organoleptic properties and antioxidant activity of a fermented whey drink.