Milk whey - benefits and recipes for making drinks. Whey drinks

STATE PATENT COMMITTEE OF THE REPUBLIC OF BELARUS METHOD OF PRODUCING ALCOHOLIC BEVERAGE TYPE OF WINE FROM WHEY(73) Patent holders Apanasenko Ivan Petrovich, Matus Leonid Iosifovich(57) alcoholic drink type of wine, including clarification, pasteurization and fermentation of whey with lactose-fermenting yeast, characterized in that whey with a lactose content of 3.5-5.0 is used, 17 sucrose is added to the fermented lactose-fermenting yeast whey and fermented with wine yeast, after which the yeast is removed and the resulting product is subjected to blending and ultrafiltration. The invention relates to the dairy and wine industry, in particular to a method for the production of a drink such as wine from whey. A known method for preparing an alcoholic drink such as wine from whey, including mixing whey with sucrose in a ratio of 2.51 to 91 (by weight), adding baker's yeast in an amount of 1.2-9.9, ripening the drink for 3.5 months while maintaining a temperature of 17-18 C in the first days, removing the dark layer that forms on the surface after 10 days, transferring the drink to another tank, keeping to form a bouquet from the 10th to the 54th day in the dark at a temperature of 7-10 C, concentration of the bouquet by freezing water at a temperature of -23 C for 4 days 1. Disadvantages this method are 1. A long period of preparation of the drink (more than 3 months). 2. Low efficiency in the use of whey components (lactose, which is the main carbohydrate in whey, is not utilized by baker's yeast). 3. The complexity and high energy intensity of the process, which involves repeated pumping of the drink, its chilling at 7-10 C for 44 days, freezing at -3 C for 4 days. In addition, such wine containing lactose can adversely affect the health of people who are lactose intolerant. The closest analogue is the method for the production of strong drink Uglich, including clarification, thickening, purification, distillation and rectification of fermented whey 2. The disadvantages of this method are 1. Low yield of alcohol. 2. The complexity of the technological process. 3. Large energy costs, especially for thickening, distillation and rectification, adversely affect the cost of the resulting product. 3536 1 The objective of the invention is the intensification of the process of preparing an alcoholic beverage such as wine from whey, the complete transformation of lactose from whey into ethanol, improving the organoleptic properties of the resulting drink by bringing its taste and aroma as close as possible to the taste and aroma of dry wines, as well as stabilizing the drink. The task is achieved by the fact that in the method for the production of an alcoholic beverage such as wine, including clarification, pasteurization, fermentation of whey with lactose-fermenting yeast and removal of yeast, fermentation of whey with lactose-fermenting yeast is carried out at a content of 3.5-5.0 lactose in it, to the fermented lactose-fermenting yeast 17% of sucrose is added to whey and fermented with wine yeast, after which the resulting product is subjected to blending and ultrafiltration. The proposed method is carried out as follows. Milk whey is clarified (deproteinized) with one of traditional ways or ultrafiltration, for example, heating to 93 C at H 4.55.0 and holding at this temperature for an hour, after which the protein is removed by separation or decantation. Deproteinized whey is pasteurized at a temperature of 93 C with a holding time of 20-25 s and cooled to 28 C. A culture of lactose-fermenting yeast, for example, or another strain, is introduced into the pasteurized and cooled whey, which allows complete transformation of whey lactose. Fermentation is carried out at constant stirring culture at a temperature of 26-28 C during the day until the complete transformation of lactose into ethyl alcohol. Then, sucrose, 17% by weight of whey, and a culture of wine yeast, for example, which transforms sucrose into alcohol and gives the fermented mixture a taste and aroma similar to the taste and aroma of dry wine, are added to the whey. Fermentation with wine yeast is carried out for 4-6 days at a temperature of 26-28 C and occasional stirring (2 times a day for 15 minutes) until the sucrose is completely utilized. Then the yeast cells are removed on the separator-purifier. To improve the organoleptic properties of the drink, it is added flavor additives and fragrances. The purpose of stabilization and clarification is subjected to ultrafiltration and pasteurization. Example 1. Curd whey with a solids content of 6 (including lactose 3.5) is acidified to pH 4.5 (30 T) and heated to 93 C for 60 minutes to coagulate proteins. The whey clarified from protein is separated by decanting or passing through a separator-purifier, which is pasteurized at a temperature of 93 C for 20-25 s, after which it is cooled to 28 C. A culture of lactose-fermenting yeast is introduced into the pasteurized chilled whey so that the number of cells of these yeasts in medium was at least 50 million/ml. Fermentation is carried out with constant stirring of the culture at 26-28 C during the day until the complete transformation of lactose into ethyl alcohol. Then sucrose is added to the serum in an amount of 17, as well as a culture of wine yeast so that the number of cells of this yeast is at least 50 million / ml. Fermentation is carried out for 5 days at 26-28 C and with occasional stirring (2 times a day for 15 minutes) until the complete utilization of sucrose. Then the yeast cells are removed on the separator-purifier. To improve the organoleptic properties of the finished drink, sucrose (5), citric acid 0.6 and flavors are added to the resulting semi-finished product. For the purpose of clarification and stabilization, the fermented and blended mixture is subjected to ultrafiltration. The content of ethyl alcohol in the resulting drink is 12. The drink has a golden-straw color, has a complex bouquet with a harmonious taste, reminiscent of the taste and aroma of dry wines. Drink saves taste qualities and stability for at least 3-4 months. Example 2. Cheese whey with a solids content of 7 (including lactose 4) is heated to 93 C at pH 4.5, after which the whey is clarified by separation. The deproteinized whey is pasteurized at 93 C for 20-25 s, after which it is cooled to 28 C. A culture of lactose-fermenting yeast is introduced into the pasteurized chilled whey so that the number of cells of this yeast in the medium is at least 50 million / ml. Fermentation is carried out with constant stirring of the culture at 26-28 C during the day until the complete transformation of lactose into ethyl alcohol. Then 17 sucrose is added to the serum, as well as a culture of wine yeast so that the number of yeast cells is at least 50 million / ml. Fermentation is carried out for 6 days at 26-28 C and occasional stirring (2 times a day for 15 minutes) until the complete utilization of sucrose. The yeast cells are then separated on a separator. To improve the organoleptic properties of the drink, sucrose (8) and citric acid (0.6) and flavor are added to it. For the purpose of clarification and stabilization, the drink is subjected to ultrafiltration and pasteurization. The resulting drink has a golden-straw color and a complex bouquet with a harmonious taste, reminiscent of the taste and aroma of dry wine. The proposed method of production allows for short term(7-8 days) to obtain an alcoholic drink like wine from milk whey with a content of 9-12 ethyl alcohol, lactose-free, 0 2 3536 1 lotist-straw color and with a complex bouquet with a harmonious taste, reminiscent of the taste and aroma of dry wines and preserving high palatability and stability for 3-4 months. State Patent Committee of the Republic of Belarus. 220072, Minsk, F. Skorina avenue, 66.

Drinks are made from fresh whey while preserving all its constituent parts, both without addition, and with the addition of flavoring and aromatic substances. The technology of a large number of such drinks has been developed. For the manufacture of soft drinks fresh clarified serum is also used after the isolation of whey proteins from it by thermal coagulation or membrane methods. For the manufacture of soft drinks, hydrolyzed whey is widely used.

1 - pumps; 2 - a container for storing buttermilk; 3 - tubular pasteurizer; 4 - intermediate tanks; 5 - vacuum evaporator; 6 - container for storing condensed buttermilk; 7 - homogenizer; 8 - spray dryer

Figure 9.9 - Scheme production line dry buttermilk production

To make drinks from whey, it is filtered or separated to free it from protein flakes, pasteurized at 74-76 ° C with an exposure of 15-20 seconds to cause coagulation of whey proteins, cooled to 4-10 ° C and packaged in small and large containers. If drinks are made with fillers, then they are added to the whey before packaging according to the recipe.

Pasteurized whey produced without fillers. The implementation period is not more than 36 hours at a temperature not higher than 8 °C.

Kvass "New" produced from pasteurized clarified whey with the addition of bread extract, sugar and baker's yeast. Serum is filtered, clarified by precipitation of proteins at a temperature of 95-97 ° C with exposure for 1-2 hours, cooled to 25 ° C, separated from protein flakes, added according to the recipe sugar syrup, bread extract and yeast sourdough on whey, which is pre-mixed with 2% sugar and incubated for 40-60 minutes until foam appears on the surface. Then the whey is fermented at 25-30 °C for 14-16 hours, cooled to 6-8 °C, poured into containers. finished product- homogeneous dark brown liquid, slight sediment is allowed; taste sweet and sour, refreshing, flavorful rye bread; acidity 80-90 °T, density not less than 11.5%, mass fraction of alcohol 0.4-1%. The implementation period is not more than 48 hours from the moment of production at a temperature of not more than 8 ° C.

Milk kvass produce similarly to kvass "New", additionally introduce a solution of burnt sugar dissolved in a small amount serum. After fermentation, the drink is matured at 4-5 ° C for at least 24 hours. Organoleptic indicators ready kvass identical to kvass "New". Mass fraction alcohol 0.4-1%, acidity 80-100 °T, density 11%.

Whey drink with tomato juice are made from clarified whey, into which tomato juice with salt is added at 15 ° C, mixed, cooled to 6-8 ° C, poured into glass milk bottles of 0.5 l and kept at 8 ° C for 5-6 hours for purchase drink of the desired flavor. After mixing, the finished product is homogeneous, orange color liquid, stratification is allowed, the taste is sour-saltish with a taste of tomato. Salts in the product 0.5%, tomato juice 15%, acidity 50-70 °T.

Drinks from fresh curd whey with and without the addition of flavoring and aromatic substances: drinking whey, whey drink with sugar, whey drink with vanillin, whey drink with coriander. For their manufacture, whey is filtered, pasteurized, cooled to coagulate proteins, fillers are added according to the recipe: sugar in the form of boiled syrup, coriander in the form of a decoction. You can add color to the drink ( burnt sugar). The drink is cooled to 6-8 °C, kept at 6 °C for 5 hours in a refrigerator for maturation and packaged in glass containers, flasks, tanks. The implementation period is not more than 48 hours from the date of production. The acidity of the product is 60-75 °T, solids 9.5-10.5%, for drinking whey 6-7.3%. It is a homogeneous liquid with a slight sediment, the color is due to the added components from greenish-yellow to light brown, the taste is sour-milk.

Many countries produce a wide range of drinks from clarified hydrolyzed whey with the addition of juices of berries, fruits, and fruits.

Drink "Rivella" made from lactic acid fermented whey, with the addition of sugar, herbal infusions, fruit juices, mineral salts, vitamins with saturation with carbon dioxide.

Nutritious drink produced from whey protein concentrate (4.21%), orange concentrate (19.48%), sugar (5.85%), maize starch, water, vanilla, dyes. Starch is dispersed in water (35% of the total amount of water) and boiled; hot mix added to solution cold water with sugar, whey proteins, vanilla. The mixture is then pasteurized at a temperature of 85 °C, cooled to 38 °C, and the rest of the flavors and colorants are added. The drink is frozen or hot packed in cans.

"Lactofruit" produced from hydrolyzed whey, from which up to 50% of proteins have been removed. The product contains 25 g / l lactose, 12.5 g / l glucose and the same amount of galactose, 4-5 g of mineral salts, 2 g of nitrogenous substances, vitamins B and C. It is used for cooking soft drinks with fruit essences and dietary products.

milk champagne produced from pasteurized whey with the addition of champagne yeast, burnt sugar, raisins (immersed in a bag). Fermentation is carried out at 28 ± 2 °C, at the end of which the bag with raisins is removed, the product is cooled to 6 ± 2 °C, poured into tanks. The finished product is a homogeneous liquid of light brown color, up to 3% sediment by volume is allowed; the taste is sweet and sour, carbonated, refreshing; acidity 100 °T.

They also make a carbonated drink like champagne from whey with the addition of 12% water, 7% sugar, 1% caramel, baker's yeast, raisins and essence to improve flavor.

Acidophilic yeast drink. Produced from pasteurized clarified whey with the addition of flavoring and aromatic substances, by fermenting it with a starter prepared on pure cultures of acidophilus bacillus and lactose fermenting yeast.

The acidophilus-yeast drink manufacturing technology includes the acceptance and preparation of raw materials, whey clarification, syrup brewing, whey fermentation and addition of components, bottling and packaging, fermentation and fermentation, cooling, maturation and storage.

Technological operations of preparation of raw materials, clarification of whey, production and storage of acidophilus-yeast drink are similar technological operations production of kvass "New".

This healthy liquid is rich in: lactose, calcium, magnesium, vitamins C, A, E and group B, nicotinic acid and others beneficial substances. It is also valued for the presence of globular proteins. Serum is recommended for various diseases: of cardio-vascular system, gastrointestinal tract, skin, respiratory tract, reproductive system and metabolic disorders.
Attention! People with hyperacidity gastric juice, it is recommended to dilute the serum boiled water in a ratio of 1:1.
Contraindication to the use of whey is individual intolerance.

Whey drink recipes

Milk whey is used as an independent drink, used for making cocktails and pastries, as well as in cosmetology.
Homemade whey recipe:
- 2 liters of milk;
- 1 tsp sour cream.
Add sour cream to the milk, mix and put the drink in a warm place for a day. Then pour the sour milk into a saucepan and put it on for half an hour. water bath. You don't need to mix anything. When you see that the milk has curdled, then remove the pan from the stove and strain the liquid from the cottage cheese through cheesecloth - get whey. Ready drink store in the refrigerator.
Also, for the preparation of whey, you can not use sour cream, but take already sour milk. Sometimes a little lemon juice is added to the whey.

Whey Kissel:
- 1 tbsp. whey;
- 1/2 tbsp. juice from any berries or fruits;
- 2 tablespoons granulated sugar;
- 2 tsp starch;
- some cold water.
Mix whey with juice, add sugar and bring the mixture to a boil. Pour the diluted starch into the boiling liquid. cold water. Wait re-boiling and remove the jelly from the heat.
Kvass from whey:
- 5 l of whey;
- 1 tbsp. granulated sugar;
- 50 g of yeast.
Take enamel pan and heat the whey in it to about 40C. Next, add sugar and yeast diluted in a small amount of whey to it. Stir the drink well in a saucepan so that granulated sugar and the yeast is completely dissolved and put the pan in a warm place for 6 hours. Kvass from milk whey is drunk with the addition of honey or okroshka is cooked on it.

Whey Shake:
- 250 g of whey;
- 100 g of berries (strawberries, raspberries or any others);
- 1 tbsp lemon juice;
- 1 tbsp granulated sugar;
- a pinch of cinnamon.
Mix all ingredients with a blender.
Whey Chocolate Shake:
- 1 liter of non-acid whey;
- 150 g of granulated sugar;
- 1 tbsp cocoa powder.
Mix everything with a blender until the sugar is completely dissolved - the cocktail is ready!

Whey honey drink:
- 1 liter of serum;
- 200 g of honey;
- a pinch of ground cloves.
Mix everything with a blender. Delicious and healthy drink ready!
Cranberry Whey Drink:
- 400 ml of water;
- 300 ml of serum;
- 300 g cranberries;
- 150 g of granulated sugar.
Make sugar syrup from water and sugar. Wash cranberries and puree. Mix cranberry puree, whey and syrup. Refrigerate the drink and serve.

Pumpkin Whey Drink:
- juice of 1 pumpkin;
- 2 tbsp. serum;
- 1 tbsp. blueberries;
- sugar to taste.
mix pumpkin juice and serum. Add sugar to taste. Cool the resulting drink, pour into glasses and spread blueberries over them.
Serum with brine:
- 2 tbsp. serum;
- 2 tbsp. brine from sauerkraut;
- a bunch of fresh parsley;
- salt to taste;
- sugar to taste.
Mix the whey with the brine and chill the drink well. Add salt and sugar to taste and finely chopped parsley.

Serum with radish and curdled milk:
- 3 tbsp. chilled yogurt;
- 1/2 tbsp. chilled whey;
- 4-5 pcs. radishes;
- 3-4 green onions;
- salt to taste.
Finely chop the onion and radish. Mix whey with curdled milk, add radishes with onions and salt to taste, mix everything well. Serve in tall glasses immediately after preparation.
Vegetable drink with whey:
- 4 tbsp. whey;
- 1 tbsp. vegetable broth;
- 1 tbsp. brine;
- 1 tbsp. sour cream;
- salt, sugar to taste.
Prepare a rich vegetable broth, then cool it and mix with whey, brine and sour cream. Add salt and sugar to taste to the resulting drink, cool and serve in glass glasses.

Once I got carried away with whey drinks and they have steadily entered the menu ...
If you, like me, occasionally cook cottage cheese, cottage cheese in a slow cooker or thick yogurt, then you are wondering where to attach the whey from them?
Except Adyghe cheese, pastry options such as pancakes, hash browns or bread, include whey-based drinks on your menu. They are useful and very tasty, if you try a little))
Serum after thick yogurt is softer in taste, but tart whey after cottage cheese or cheese is better to be slightly diluted with cold drinking water.
Sold in our area fruit drinks based on serum, they inspired me to experiment.

1. Whey jam cocktail
A whey cocktail is an amateur, as in principle, and any dish in general. Try it, you might like it...
So far, I have tried only apricot and orange jam for a cocktail, but other options are in the plans: cranberry, apple, etc.



List of ingredients:
serum - 150 ml
jam or confiture - up to 1 tbsp.
lemon - 1 slice

Put a serving of jam in a blender glass and add the juice from one lemon slice.
Pour in whey (from cottage cheese or thick yogurt).
It remains only to grind with the submersible nozzle of the blender and at the same time beat all the ingredients until smooth and fluffy.
The mass will noticeably turn white, and a fluffy cap of bubbles will form at the top.
Pour over ready-made cocktail whey into serving glass.
Serve the cocktail right away, because within a few minutes it will delaminate...

2. Whey drink with syrup
To prepare a drink from whey with syrup, the easiest way is to take a jar of purchased canned fruit(peaches, apricots, pineapples, pears, etc.). But best of all, of course, home-made preparations ...



List of ingredients:
serum - about 200 ml
water - optional
syrup - 1-2 tbsp. or to taste
canned fruits - to taste

Place canned fruit pieces in a blender glass.
Pour in the sweet syrup.
Grind the mass into a puree with the immersion attachment of a blender.
Pour in the whey and simply stir it into this sweet fruit puree.
Pour the drink into a glass and serve it immediately.
Refreshing, tasty and healthy whey drink with sweet syrup is ready.

3. Cocktail from fresh fruit with whey
For this sweet, fluffy whey smoothie, I tried a variety of fresh fruits, and I especially liked bananas, pears, and kiwis. I'll show you the banana version.


Excellent as a sweet syrup natural syrups(and pekmez), for example, agaves, jam syrups or honey.

List of ingredients:
serum - 150-200 ml
water - to taste
fresh fruit - about 50 g
sweet syrup or honey - to taste

Selected fresh fruit cut into pieces, pour in a little whey and add a portion of syrup or honey.
Grind fruit with the immersion attachment of a blender into a puree.
Pour in the rest of the serum.
Punch the mass again with a blender until smooth and fluffy.
Fruit and whey cocktail is ready, serve immediately.

From whey, the production of alcoholic beverages is possible both on the basis of lactose fermentation and on the basis of its oxidation. Technology individual drinks includes both processes at the same time. Produce drinks with different content of ethyl alcohol. Conventionally, all drinks can be divided into four groups: beer-like, wine-like, strong alcohol and ethyl alcohol.

Beer-like drinks

Beer-like drinks made from whey can be roughly divided into the following types: whey beer without added malt using lactose fermenting yeast for fermentation; beer with malt and the addition of 30% whey, brewed with hops and fermented with deep-fermented brewer's yeast; sweet beer with malt and the addition of 50% whey, starch and sugar syrup, brewed with hops and fermented with top-fermenting yeast; dietary beer from clarified whey, brewed with hops, salt mixtures are added and lactose is fermented; a special whey drink similar to diet beer with the addition of starch hydrolyzate and vitamins.

Such a variety of beer-like drinks is due to the properties of whey, which contains substances similar to beer wort colloids, has a viscous consistency and has a good ability to bind carbon dioxide; has like beer wort high salt concentration. Some components of whey, after prolonged exposure to heat, form substances similar to the taste and smell of malt; the sweetness of lactose is low and does not affect the taste of the final product.

Beer-like drinks with the addition of whey are produced according to the usual technology of beer. Milk whey is heated to a temperature of 93 - 95 0 C, kept at this temperature for 15 - 30 minutes and denatured proteins are separated. Clarified whey in an amount of 10% of the total volume intended for addition to beer is introduced into the mash until the main transformation of malt starch into sugar. the rest of the whey can be added at any stage of the beer making process.

The resulting whey beer differs little in composition from the usual one, but contains 2-3 times less alcohol (about 1.5%), it is rich in extractive substances (about 8%), their content is 2 times higher than in regular beer. By taste, smell, appearance, maturity and foaminess, beer made with the addition of whey is almost the same as regular beer.

Milk beer "Bodrost" is produced from milk whey using hops, raw milk sugar or sucrose, lactose fermenting yeast or sucrose fermenting.

Production technology milk beer"Cheerfulness" is carried out in the following sequence: acceptance of raw materials and assessment of their quality; clarification of whey and normalization for carbohydrates; heat treatment mixtures of whey with hops; main fermentation; post-fermentation; bottling and packaging of the finished product.

Cheese or cottage cheese whey is used as a raw material for the production of milk beer, it is also allowed to use whey filtrate. The whey is cleaned of casein dust and fat, heated to a temperature of 95 - 97 0 C. kept at this temperature for 20 - 30 minutes and one of known ways separate denatured whey proteins. To increase the efficiency of fermentation, the carbohydrate content is adjusted to 10 - 12%. This can be achieved by the concentration of clarified whey, the introduction of lactose or sucrose.

0.3% hops are added to the prepared whey and the mixture is boiled for an hour. This operation gives the product an appropriate flavor bouquet and increases the degree of release of protein compounds. The hopped wort is sent to a clarifier separator or a filter press to separate additionally denatured proteins and spent hops. The clarified hopped wort is cooled to the fermentation temperature, which depends on the type and strain of yeast.

For fermentation, a yeast starter is prepared. Any type and strain of lactic yeast capable of fermenting lactose into ethyl alcohol is used as a yeast starter. When adding sucrose to whey, brewer's yeast is used. In the laboratory, yeast is grown from pure culture obtained in test tubes. Cultivation is carried out in four stages with a duration of 16-24 hours each. Pure culture yeast obtained in the fourth stage is used as seed material for growing industrial yeast.

In clarified hopped wort with optimal temperature for a specific type of yeast, production leaven is added at the rate of 15–20% of the volume of processed raw materials. The main fermentation is carried out in fermenters for 48 - 60 hours until the end of the rapid release carbon dioxide. During the first day, every 6 hours the wort is stirred.

At the end of the main fermentation, the wort is sent for post-fermentation. It is cooled to a temperature of 6 0 C and maintained at this temperature for 10 days. During this period, the product is saturated with carbon dioxide, maturation and clarification. Yeast and suspended solids settle to the bottom of the tank.

The finished product is poured into barrels, flasks, tank trucks. Milk beer is stored at a temperature not exceeding 6 0 C for no more than 72 hours.

6.5.2 Whey wine-like drinks have been known for a long time, but have not received wide industrial implementation. One of the reasons for this is the duration of the technological cycle and the need to build a specialized workshop, because the release of these products in the same room with other dairy products is unacceptable.

Champagne whey drink can be cooked different ways. According to one of them, the technological process is carried out in the following sequence: acceptance and assessment of the quality of curd whey; preparation of whey for fermentation; fermentation of fermented whey; cooling and maturation of the drink; bottling, packaging and post-cooling of the packaged drink.

Curd whey with an acidity of 60 - 70 0 T, purified from casein dust and fat, is heated to a temperature of 92 - 95 0 C, kept at this temperature for 45 - 60 minutes and the denatured protein is removed by one of the known methods (settlement and decantation, filtration, centrifugation ). The clarified whey is cooled down to 28 0 С and fermented with 5% yeast starter. yeast sourdough prepared on pasteurized and chilled to 28 - 30 0 C whey. 10% sugar and 1 - 2% bread yeast, previously pounded in a small amount of whey. The mixture is thoroughly mixed and left at a temperature of 28 0 C for maturation until foam, yeasty taste and smell and small gas bubbles appear on the surface. After that, the starter is filtered and added to the whey prepared for fermentation. In the fermented whey, granulated sugar is added in an amount of 50% by weight of whey and burnt oil in an amount of 0.1 - 0.2%. Sugar is added in the form of a sugar syrup prepared with whey in a ratio of 1:1 and filtered. For making a drink pleasant aroma aromatic substances (extracts or essences) are added to the mixture in an amount of 0.1%. The mixture is stirred and left to mature for 5-8 hours until foam appears on the surface. The ripened drink is cooled, bottled, kept in the refrigerator for 2-4 hours. The manufacturing process is then considered complete and the drink is ready to drink.

Milk champagne "Ideal" is produced from milk whey using raw milk sugar or sucrose. The technology of the drink was developed by the staff of the Department of Technology of Milk and Dairy Products of SevKavGTU.

Technological process production includes the following operations: acceptance of raw materials and assessment of their quality; normalization of raw materials for carbohydrates; heat treatment and clarification of the mixture; fermentation and fermentation of the mixture; purification of the fermented mixture; bottling and packaging of the finished drink.

Milk whey, purified from casein dust and fat, is sent to a container for boiling albumin, milk sugar, the mixture is stirred until sugar is completely dissolved, heated to a temperature of 90 - 95 0 C, maintained at this temperature for 45 - 60 minutes and denatured whey proteins are separated. The clarified whey is cooled to a temperature of 20 - 25 0 C, the pH is checked, which should be 4.5 - 5.0, and adjusted if necessary.

Yeast sourdough is prepared on clarified pasteurized whey. For this, pure cultures of lactose-fermenting lactose yeast are used. To promote yeast growth in laboratory conditions 0.05% nicotinic acid is added to the clarified serum. Grow them without aeration of the nutrient medium. The process of preparing seed culture goes in four stages. In the first step, inoculation is made from an agar slant and 5 ml of yeast dilution is obtained, which is used as inoculum for the second stage, obtaining 50 ml of yeast dilution. In the third stage, the amount of inoculum is increased to 500 ml, and in the fourth stage, 7.5 liters of yeast distribution are obtained. This yeast wiring is used to obtain industrial yeast. The duration of the process at each stage is 18-24 hours.

The cultivation of industrial yeast is carried out in two reactors with air supply. The useful volume of the first reactor should be at least 0.25 m 3, the second - 2.5 m 3. The modes of growing culture in reactors are the same as in laboratory conditions, but the process takes place under constant aeration. The duration of the yeast reproduction period in each reactor lasts 10-12 hours. The entire contents of the first reactor, after the completion of the reproduction process, serves as seed material for the second reactor. After completion of the process of growing the culture in the second reactor, 20% of the yeast distribution is sent to the first reactor to repeat the cycle, and the rest is separated, obtaining yeast milk and microbial mass.

Yeast milk according to the recipe is introduced into clarified and prepared for fermentation whey, mixed and kept at constant aeration for 10 hours, then air access is stopped and fermentation is carried out for 24-48 hours. After the fermentation process is completed, the mixture is clarified on a clarifier separator and cooled up to a temperature of 6 0 С.

The finished product is packaged in tank trucks with thermal insulation. Milk champagne "Ideal" is stored at a temperature not exceeding 6 0 С for no more than 72 hours.

table wine type drink from milk whey is produced from cottage cheese or cheese whey with the addition of sucrose, flavoring and aromatic substances. The technology of the product was developed by the staff of the Institute of Microbiology of the Academy of Sciences of Belarus.

The technological process of production of this drink is carried out in the following sequence: acceptance and evaluation of the quality of raw materials; preparation of raw materials for fermentation; introduction of lactose-fermenting yeast and fermentation of lactose; introduction of sucrose, wine yeast and fermentation of sucrose; blending the mixture; ultrafiltration of the mixture; pasteurization, cooling and bottling of the finished product.

A drink is made from cottage cheese or cheese whey. Remove casein dust from whey milk fat separation, the whey is heated to a temperature of 92 - 95 0 C, kept at this temperature for 45 - 60 minutes, denatured whey proteins are separated and cooled to 28 0 C. It is allowed to isolate whey proteins using ultrafiltration units. In this case, the clarified whey is pasteurized at a temperature of 93 0 С with a holding time of 15–20 s and cooled to 28 0 С.

Yeast fermenting lactose, such as Kluyveromyces, is added to the prepared whey and fermentation is carried out until lactose is completely utilized. Sucrose is added to the fermented whey so that the total sugar content (initial lactose content + added sucrose) is 21–22%, as well as a culture of wine yeast of the genus Saccharomyces. wine yeast transform sucrose into alcohol and give the resulting drink the taste and aroma of table white wine. The fermentation process at the second stage is carried out at a temperature of 26 - 28 0 C and periodic stirring, the duration of the process is 96 - 144 hours. The duration of the fermentation process can be controlled by the amount of yeast added, the more yeast is added, the faster the fermentation process is completed. After the end of fermentation, yeast cells are removed by separation on separators-clarifiers.

To improve the organoleptic properties, the drink is blended. The blend includes: sugar syrup, lemon acid and fragrances. It is allowed to use ready-made blends used in the production of grape and fruit wines.

The blended drink is purified in an ultrafiltration plant, cooled and bottled. The finished product is a clear liquid of golden-straw color, reminiscent of white table wine in taste and smell.

sherry wine drink from milk whey is produced from cottage cheese or cheese whey with the addition of sucrose and baker's yeast. The technological process of product development is carried out in the following sequence: acceptance of raw materials and evaluation of their quality; preparation of whey for fermentation; fermentation of the whey mixture; clarification of fermented whey and maturation; concentrating the mixture by freezing; stabilization of the aroma of the finished drink.

Sugar-granule was added to the thermally clarified whey in a ratio of 2.5: 1.0 to 9.0: 1.0 and baker's yeast in the amount of 1.2 - 9.9%. The mixture was thoroughly mixed and left to ferment for 3.5 months. In the first few days, the temperature was maintained within 15 - 22 0 C and gradually reduced to 10 - 19 0 C. After 10 days of fermentation, a black crust forms on the surface, which must be removed. Subsequently, the surface of the mixture is covered with an oily film, which is also removed. After the end of fermentation, the upper clarified part of the liquid is drained, leaving the sediment at the bottom, and sent for maturation. The maturation of clarified wine material is carried out at a temperature of 7 - 10 0 C for 10 - 54 days. During this period, the taste and aroma of the drink stabilizes. After that, the liquid is cooled, placed in a chamber with a temperature of minus 23 0 C, and kept for several days. The frozen water is then removed. Due to this, the concentration of dry and aromatic substances of the drink occurs. To stabilize the taste and aroma, the drink is kept for several days at a temperature of 10 0 C. After that, the drink is ready for use. The finished product according to organoleptic characteristics corresponds to sherry wine.

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