Drinks are produced from Fresh whey, preserving all its components, both without adding and with the addition of flavoring and aromatic substances. The technology for a large number of such drinks has been developed. For the production of soft drinks, fresh clarified whey is also used after the whey proteins are separated from it by thermal coagulation or membrane methods. Hydrolyses - called whey - are widely used to make soft drinks.

To make drinks from whey, it is filtered or separated to remove protein flakes, pasteurized at 74-76 °C for 15-20 s 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 before packaging according to the recipe they are added to the whey.

Pasteurized whey is produced without fillers. The shelf life is no more than 36 hours at a temperature not exceeding 8 °C.

Kvass “Novy” is produced from pasteurized clarified whey with the addition of bread extract, sugar and baker’s yeast. The whey 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, sugar syrup, bread extract and yeast starter on whey, which is pre-mixed, are added according to the recipe with 2% sugar and incubated for 40-60 minutes until foam appears on the surface. Then fermentation is carried out

Serum at 25-30°C for 14-16 hours, cooled to 6-8°C, poured into containers. The finished product is a homogeneous dark brown liquid, slight sediment is allowed; the taste is sweet and sour, refreshing, with a taste of rye bread; acidity 80-90 °T, density not less than 11.5%, mass fraction of alcohol 0.4-1%. The shelf life is no more than 48 hours from the date of production at a temperature of no more than 8 °C.

Milk kvass is produced similarly to Novy kvass; additionally, a solution of burnt sugar dissolved in a small amount of whey is added. After ripening, the drink is matured at 4-5 °C for at least 24 hours. The organoleptic characteristics of the finished kvass are identical to “New” kvass. Mass fraction of alcohol 0.4-1%, acidity 80-100°T, density 11%.

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

Drinks made 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. To make them, the whey is filtered, pasteurized, cooled to coagulate proteins, and 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 (burnt sugar) to the drink. 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, and tanks. The implementation period is no more than 48 hours from the date of production. The acidity of the product is 60-75 °T, dry substances 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 fermented milk.

In many republics of the Union and in other countries they produce a large assortment of naphthas from clarified hydrolyzed whey with the addition of juices of berries, fruits, and fruits.

The Rivella drink is made from whey that has undergone lactic acid fermentation, with the addition of sugar, herbal infusions, fruit juices, mineral salts, and carbonated vitamins.

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

"Lactofruit" is produced from hydrolyzed whey, from which up to 50% of the 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 the preparation of soft drinks with fruit essences and dietary products.

Milk champagne is 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, upon completion the bag with raisins is removed, the product is cooled to 6+2°C, and 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.

A carbonated drink like champagne is also produced from whey with the addition of 12% water, 7% sugar, 1% caramel, baker's yeast, raisins and essence to improve the aroma.

Serum is a product with a natural set of vital mineral compounds. Mineral salts and trace elements help quench thirst and maintain the body's water-salt balance. In terms of the content and composition of mineral salts, whey is close to mineral waters, but in nutritional value it significantly exceeds them. Compared to milk, substances dissolved in whey are absorbed more easily by the body, since the diffusion of electrolytes from aqueous solutions proceeds faster than from fat emulsions.

Therefore, consuming whey drinks is an excellent choice for people of all ages who value their health and strive to maintain and strengthen it.

The sensory properties of food products, such as taste, smell and appearance, have a much greater influence on consumers' choice of a particular product than its composition and nutritional value. For whey drinks, these indicators play a decisive role, since whey has a specific taste and smell. During the production process, using various technical techniques, it is possible to achieve organoleptic characteristics of whey drinks that are acceptable to consumers.

Drinks produced from whey vary in production method, composition, nutritional and biological value. Conventionally, they can be divided into two large groups - fresh drinks and biologically processed drinks. The range of drinks can be expanded by adding sugar, fruit juices and syrups, and aromatic additives. To increase their biological value, vitamins are added to them.

The peak season for whey production (summer) coincides with the maximum consumption of drinks, which creates favorable conditions for their sales.

Clarified whey drinks are free of fat, casein, and whey proteins. They are dietary products. These drinks refresh and quench your thirst. They are recommended for use by people working in high temperature conditions.

Whey often has a so-called whey taste. Undesirable taste can be eliminated by removing nitrogen-containing compounds. For this reason, most whey is pre-clarified (the protein is removed by precipitation). Isolating a significant portion of the proteins from whey produces clear, refreshing drinks. Proteins increase turbidity, reduce shelf life and reduce the refreshing effect. In clarified whey, the specific whey flavor is weakened or completely absent.

The good foaming and gas-holding capacity of whey has a positive effect on the refreshing properties of whey drinks. The technology for preparing carbonated refreshing drinks using carbon dioxide is based on this property.

Biological processing increases the nutritional value of drinks due to an increase in the mass fraction of certain water-soluble vitamins and lactates. Fermentation of lactose to lactic acid and other substances allows you to specifically change the protein: carbohydrate ratio in the desired direction and improve the taste of the drink.

According to the technological features of production, drinks made from clarified whey can be divided into fermented and non-fermented (juice-containing and flavored)

The technology of such drinks is simple, does not require special equipment (Fig. 1) and can be easily implemented at any dairy plant. In general, the technological process includes the following operations: acceptance and preparation of raw materials; serum clarification; making a mixture; pasteurization and cooling of the mixture; bottling, packaging and cooling of the finished drink.

Depending on the type of drink being produced, operations are performed in different sequences, which is reflected in the flowchart (Fig. 2).

Block 1. Reception and preparation of raw materials.

To ensure quality in beverage production, it is necessary to carefully select and control all components used. The main dairy raw material is whey, which must first be prepared by removing casein dust and excess fat.

Rice. 1. Hardware and technological scheme for the production of drinks: 1 - tank for boiling albumin; 2 - pump; 3 - reservoir for protein mass; 4 - installation for separating proteins; 5 - plate pasteurization-cooling unit; 6 - container for fermented drinks; 7 - starter; 8 - reservoir; 9 - plate pasteurization unit; 10 - plate cooling unit; 11 - reservoir for sugar syrup; 12 - saturator for CO 2 saturation; 13 - automatic product filling machine.

The used concentrates of natural clarified juices, composite flavoring fillers, dyes, sugar, citric, ascorbic acid and other components, in composition and properties, must comply with the requirements of the specifications or standards by which they were prepared.

Rice. 2.

Block 2. Reservation.

Dairy raw materials, after quality assessment, can be sent for reservation. Store the serum at a temperature of 4 to 8°C for no more than 12 hours.

Block 3. Serum clarification.

At this stage, the isolation of coagulated whey proteins (after thermal or chemical coagulation) and the production of clarified whey is carried out using sedimentation, filtration or using centrifugal methods; it is also possible to use the membrane clarification method in an ultrafiltration unit.

If chitosan is used at this stage to isolate proteins from whey, prepare its solution with a concentration of 3 to 5%. The prepared solution is added to the whey in an amount of 4 to 9% and mixed intensively. The system is left alone at a temperature of 15 to 25°C.

When using chitosan, it is necessary to carry out additional operations at the following stages of beverage production.

Blocks 4-6. Analysis of the production situation.

The whey can be used for the preparation of drinks from clarified whey with various fillers (blocks 11,12) or for the production of biologically processed drinks (block 7).

Block 7. Pasteurization.

Pasteurization is carried out in order to improve the sanitary and hygienic quality of the finished product. It is carried out at a temperature of 74 to 85 ° C with a holding time of 15 to 20 s. These modes are necessary and sufficient to achieve the goals.

Block 8. Cooling.

This operation is carried out in devices of any design up to a temperature favorable for the fermentation procedure (43±2°C).

Block 9. Adding components.

If it is necessary to regulate organoleptic characteristics, the necessary flavoring and aromatic additives are added to the base for the drink.

Block 10. Fermentation, ripening.

The starter makes up up to 5% of the mass of the fermented whey. Fermentation is carried out at a temperature of 43±2°C for about 8 hours, until the required acidity is achieved.

Blocks 11-13. Analysis of the production situation.

The whey can be used to formulate a mixture (block 14) when producing drinks with natural clarified juices, or for additional clarification when using a chitosan solution (block 19), or for the blending operation (block 20). The last two operations are carried out in the production of flavored drinks.

Block 14. Mixture preparation (drinks with natural juices).

Juice concentrates, sugar and other non-dairy components included in the drink recipe are added to the whey before heat treatment. Fruit concentrates with a dry matter content above 60% are normalized for moisture using whey, while the juice-whey ratio is selected so that the mass fraction of dry matter is no more than 12%. Sugar is added in the form of syrup at 50% concentration of the prepared whey.

Block 15. Pasteurization.

Pasteurization is carried out in order to improve the sanitary and hygienic quality of the finished product. It is carried out at 85±2°C with a holding time of 15 to 20 s. This regime is necessary and sufficient to achieve the goals.

Prolonged exposure to higher temperatures on the product is undesirable, since this leads to the destruction of vitamins and minerals contained in natural raw materials and an increase in energy consumption.

When using a chitosan solution to clarify whey, pasteurization also promotes a more complete release of proteins from whey due to the compaction of the structure of the protein-chitosan complex when heated.

Block 16. Sediment separation.

When producing clarified drinks containing natural juices using chitosan, it is necessary to remove protein sediment.

The protein mass has a fairly dense fibrous structure and can be separated by any of the known methods.

Block 17. Adding components.

To regulate organoleptic characteristics, the necessary flavoring additives and preservatives (sorbic acid, potassium sorbate) are added to the base for the drink - for drinks with long shelf life.

Block 19. Additional clarification (flavored drinks).

When producing beverages using chitosan, protein sediment should be completely removed at this stage. Chitosan forms strong complexes with whey proteins, so the protein fraction is easily removed.

Block 20. Adding a blend.

The components of the drink required by the recipe should be prepared before adding to the mixture. The sugar is sifted and dissolved in whey, obtaining a syrup of 50% concentration, citric acid is added and the mixture is heated until the sugar is completely dissolved. The solution is pasteurized at 95°C, cooled and filtered. Flavoring additives are added to the cooled syrup if necessary, and the resulting blend is added to the clarified whey.

Blocks 21. Pasteurization.

To ensure the sanitary and hygienic quality of the product, the finished drink is pasteurized at 80±2°C without holding. This temperature is necessary and sufficient to ensure the purity of the product. Its increase leads to changes in the vitamin and mineral composition of the drink and additional energy consumption.

Blocks 18, 22. Cooling.

The operation is carried out in any cooling units up to a temperature of 4±2°C.

Blocks 23-25. Analysis of the production situation.

Flavored beverages can be produced with or without carbonation. Carbonated drinks are saturated with CO2 (block 26), and non-carbonated drinks, after cooling, are sent for bottling (block 27).

Block 26. CO 2 saturation.

For the production of carbonated flavored drinks, a carbon dioxide saturation operation is provided on a saturator. It is recommended to produce such drinks as light and medium carbonated.

Block 27. Bottling, packaging.

The drinks are packaged in aseptic Tetra-Pak packaging, 0.2; 0.5 and 1.0 l, packaging is possible (preferable for flavored drinks) - in polyethylene bottles with a capacity of 0.5; 1.0; 1.5 and 2.0 l.

Block 28. Storage and sale of drinks.

Whey-based drinks must be stored in refrigerators at a temperature of 4 to 8°C. Sales lead times, depending on production conditions, type of drink and type of container, vary within 14 days.

Thus, whey is a product with a natural set of vital compounds. Its value is due to: carbohydrates, lipids, mineral salts, vitamins, organic acids, enzymes, immune bodies and trace elements. The biological properties of whey make it possible to produce a variety of drinks with various fillers based on it. Drinks made from clarified whey are an excellent choice for people who value their health and strive to preserve and strengthen it.

Whey drink with juice is made from the most valuable part of milk for an athlete - skimmed skim milk (whey). When caseins are removed from curdled milk, quite a lot of protein and a full range of microelements remain in the whey. For a long time, these components were not considered as worthy products, and the waste was sent to feed livestock. However, further observations by veterinarians showed that animals receiving skim milk as a drink grow faster, gain muscle mass better and have better health than animals receiving water and conventional micronutrient supplements.

It turned out that this effect is caused by the fact that whey contains large quantities of water-soluble globular proteins: albumins and globulins (they are called “whey proteins”). They are absorbed very quickly and are completely used for muscle growth, since they contain all the essential amino acids. The very proportions of microelements and whey proteins in milk stimulate active growth.

There are few such proteins in our regular food. Adults rarely drink raw milk, and most dairy products lose whey protein during processing (cottage cheese, cheeses, sour cream, butter do not contain them, since the whey is separated during production; in boiled milk, whey proteins, curdled from high temperature, form foam, which Most people throw it away.)

Whey proteins are found in small quantities in fermented milk products, but they are rarely drunk to quench thirst, and generally consumed in small quantities. In addition, in factories, before fermentation (when kefir, fermented baked milk or yoghurt is made from it), milk must undergo a sterilization procedure, which means it also loses whey protein that has coagulated from high temperatures.

Albumins and globulins contained in fish and meat dissolve in water during cooking and then denature, as when boiling milk. They form a brownish foam-scum, which is also thrown away. Thus, we lose the most valuable protein.

Whey drinks: benefits and harms

Whey milk drink is mistakenly perceived by many as containing milk. And since milk sours and curdles in the presence of acid (more precisely, casein protein curdles and precipitates in the form of calcium caseinate, which is what we see in fermented milk drinks with more or less large casein clots), the very existence of an uncurdled milkshake with juice is perceived by consumers as deception.

As a result, discussions begin about “false advertising” and “it doesn’t turn sour, which means it contains harmful additives!” How can a drink with chemical components that prevent souring be beneficial? As a rule, this is the main argument for the “harmfulness of the drink.”

However, while casein is indeed very sensitive to acids, whey proteins are completely unresponsive to them. And they are the main valuable component of the cocktail. It is the exclusion of casein from the recipe (it is separated and used for the production of cottage cheese or casein protein shakes) that makes it possible to freely mix whey and natural sour juice.

When people start discussing any whey juice drink on forums, reviews range from openly praising to completely negative, and both commentators are often far from the truth. However, all commentators agree that this is a product with a predominant content of whey isolate, the most valuable protein.

Of course, this drink cannot be considered a storehouse of proteins: although whey proteins are very valuable, complete and necessary for muscle growth, nevertheless, their content in the drink is about 1% (for comparison, in chicken it is 17%). But there is no fat in it at all.

But if you drink a whole liter of such a cocktail a day, it will add a full 10 grams of whey protein to your diet (for comparison, there is no protein at all in juice, tea, or mineral water). In this case, approximately a third of the daily dose of microelements and 500 kilocalories will be additionally received. That is, the drink is quite high in calories and dense in microelements. It is useful during training when the body requires fluid, vitamins, whey protein and quick calories.

Of course, few people are ready to drink Mazhitel or the whey drink “Selo Zelenoe” in liters, and this is not necessary. In a normal off-season, a couple of glasses a day will be enough. A glass or two, drunk occasionally, will not hurt as a portion of sweets even during drying, since the calorie content is still quite moderate.

You can drink this drink constantly and in large quantities during the period of active work on weight. Adding calories without training will only lead to a sharp increase in fat mass.

Whey drink with juice: benefits despite illusions

The technology of whey drinks involves using whey as a base for a cocktail. Flavoring additives are added to it to create the actual bouquet of the drink: juice, sweeteners and flavorings. The whey used for the production of whey drinks can be fresh or fermented, this affects the taste, but the protein-salt balance does not change much. Sodium citrate and citric acid are used as preservatives - substances that are safe for health, as well as lactic acid contained in the fermented whey itself.

The principle of operation of these preservatives is based on the fact that in an acidified environment microorganisms are not able to live and reproduce (this is how self-sterilization of kefir or sauerkraut with lactic acid occurs: when a certain level of acidity of the product is reached, all microbes in it die).

The benefits of the juice included in the composition are determined by its quantity - simply because the drink is not made on the basis of juice, but with its addition. A glass of juice contains a glass of juice, and a glass of juice containing Majitel (a whey drink with juice) contains only half a glass of juice (and, of course, half a glass of whey). The amount of “natural” vitamins in the drink is small, since they are destroyed during heat treatment, but this is typical for any pasteurized drink, including milk. However, the cocktails are additionally fortified; from different manufacturers, their serving contains up to a third of the daily requirement of vitamins.

Various substances can be used as a sweetener; sugar is usually used. Sugar in a drink, the main purpose of which is to quickly replenish energy reserves, is not harmful or dangerous as long as the athlete is able to control the amount of food and drinks he consumes, and monitor the energy balance of his training and nutrition.

The benefits of this whey product are quite obvious if we consider it specifically as a drink to quench thirst, as an auxiliary tool that allows you to diversify and adjust an athlete’s diet, and not as a juice or the main source of protein, minerals and vitamins. By the way, a liter of juice can add up to 1000 kilocalories, and tea... alas, tea, especially green tea, rather washes out microelements than adds them.

Compared to any other industrially produced dessert drink, a whey drink (with or without juice) will have an increased biological value. It is ideal for low-fat diets, for a protein-carbohydrate diet and acts as an alternative to tableted microelement complexes.

It is a good source of whey protein, accessible even to athletes with lactose or casein intolerance. It can be considered as a drink of the first stage of sports nutrition, since it enriches the diet with healthy whey proteins. If desired, you can use it to mix protein shakes from dry powder mixtures that tolerate an acidic base well.

Isomerized whey containing the prebiotic lactulose is heated to 75-78°C and maintained at a temperature of 23±2°C. Pour some of the resulting whey over the lemon balm herb and filter. The main part of the whey is blended with the resulting lemon balm herb extract, apple pectin, citric acid, sugar syrup and mango juice. The mixture is pasteurized, cooled and bottled. The drink has the following content of initial components, wt.%: lemon balm extract 13-14, mango juice 17-18, apple pectin 0.6-0.7, lactulose 0.6, sugar syrup 11-12, citric acid 0.35- 0.5, whey the rest. The invention is aimed at producing a drink with low calorie content, a high level of biological and nutritional value, and high organoleptic properties. 1 tab., 3 ave.

The invention relates to the food industry and can be used in the production of drinks with functional properties.

There is a known method for producing a drink from whey, which involves heating, clarification, adding hawthorn or rosehip extracts, homogenization, heating, holding, cooling, bottling and storing the product. Rosehip and hawthorn extracts are prepared in a separate stage, and before that the fruits are crushed, whey and sugar are added to them, followed by heating the contents, cooling and filtering (RU No. 1687211, A23C 21/00).

The disadvantage of this method is the multi-stage preparation of the drink and the use of expensive fillers.

There is a known method for producing a drink based on whey, which consists in the fact that the whey is heated to 95-96°C, maintained at this temperature for 0.8-1.2 minutes, cooled, filtered and a flavoring agent is added to the filtrate, blended with fruit juice, pasteurized (RU No. 1836027, A23C 21/00).

The disadvantages of this method are determined by the use of expensive enzyme preparations, multicomponents, and high costs.

The closest in technical essence to the proposed invention is a method for producing a drink from whey, which involves adding phytocomponents - crushed leaves of St. John's wort and bearberry to the whey mass. Then keeping the whey, filtering, blending with sugar syrup and tomato juice, pasteurization, cooling, bottling, followed by saturation with carbon dioxide (RU No. 2251282, A23C 21/00).

The disadvantage of this method is the high calorie content of the drink, and the saturation with carbon dioxide precludes its use by all groups of the population, including for school meals.

The result of this invention is the production of drinks with a low calorie content, but having a high level of biological and nutritional value due to the content of vitamins, the prebiotic lactulose, pectin, giving them a preventive effect with the formation of high organoleptic properties with the presence of natural biologically active substances phytocomponent - the medicinal plant lemon balm.

The technical result is achieved by the fact that the method for producing a drink based on isomerized whey involves heating it to 75-78°C, maintaining it at a temperature of 23±2°C, filtering, blending with sugar syrup, juice, phytocomponent, pasteurization, cooling and bottling, characterized in that isomerized whey containing the prebiotic lactulose is used as the starting material; lemon balm extract is used as a phytocomponent, which is obtained by pouring lemon balm herb with part of the resulting whey and then filtering it, blending the main part of the whey with the addition of apple and lemon pectin acids, mango juice is used as juice, with the following content of initial components, wt.%:

The novelty of the claimed invention lies in the development of a technology for a drink with low calorie content, but increased biological value, low cost, and high consumer properties. The content of the prebiotic lactulose in the drink gives bifidogenic properties, due to which the ability to positively influence the intestinal microflora and overall human health is manifested.

The extract of the medicinal plant lemon balm included in the recipe helps enrich the drink not only with essential vitamins and microelements, but also with polyphenolic substances - bioantioxidants, which exhibit a stimulating effect of strengthening the immune system, increase vitality, and reduce cholesterol in the body.

Isomerized whey is the basis for drinks with functional properties and its biological value is determined by the content of protein, lipid, carbohydrate components, including the prebiotic lactulose, which gives the drink bifidogenic properties.

The preventive effect of the developed product is achieved due to the fact that it contains apple pectin produced by the Andre Pectin company, which ensures the removal of toxins, heavy metals, and reduces allergic effects associated with environmental situations. In addition, the use of pectin hydrocolloid helps to structure the drink, giving it a “body”.

Examples of the production of beverages are described below.

Example 1. Isomerized curd whey containing 0.6% lactulose prebiotic in a volume of 600 ml was heated to 75-78°C and kept at a temperature of 23±2°C. Melissa herb in an amount of 5 g was poured into 130 ml of whey, kept at 75°C for 30 minutes, and filtered.

The main part of the whey was blended by adding 130 ml of lemon balm extract, 170 ml of mango juice, 110 ml of sugar syrup, 4-5 g of apple pectin, 2-3 g of citric acid. The resulting mixture was pasteurized at a temperature of 75-78°C for 16-20 seconds, cooled to 5±2°C, and bottled. The resulting drink is characterized by insufficient acidity, weakening of flavoring properties and partial stabilization of the structure.

Example 2. Isomerized curd whey containing 0.6% lactulose prebiotic in a volume of 600 ml was heated to 75-78°C and kept at a temperature of 23±2°C. Melissa herb in an amount of 5 g was poured into 130 ml of whey, kept at 75°C for 30 minutes, and filtered.

The main part of the whey was blended by adding 130 ml of lemon balm extract, 170 ml of mango juice, 110 ml of sugar syrup, 6-7 g of apple pectin, 3.5-5 g of citric acid. The resulting mixture was pasteurized at a temperature of 75-78°C for 16-20 seconds, cooled to 5±2°C, and bottled. The resulting drink has a pleasant aroma and sweetness, optimal acidity, and stabilization of the structure of the drink.

Example 3. Curd isomerized whey containing 0.6% lactulose prebiotic in a volume of 600 ml was heated to 75-78°C, kept at a temperature of 23±2°C. Melissa herb in an amount of 5 g was poured into 130 ml of whey, kept at 75° From 30 minutes, filtered.

The main part of the whey was blended by adding 130 ml of lemon balm extract, 170 ml of mango juice, 110 ml of sugar syrup, 6-7 g of apple pectin, 7.5-9 g of citric acid. The resulting mixture was pasteurized at a temperature of 75-78°C for 16-20 seconds, cooled to 5±2°C, and bottled. The resulting drink is characterized by high acidity and an unharmonious aroma and taste.

Thus, the optimal ratio of components of a drink based on isomerized whey is given in the recipe of example 2.

The table presents data on the biological and nutritional value, bioantioxidant properties of the claimed product.

Data on the nutritional and biological value of products, antioxidant properties are presented in the table.

The table data shows that a drink based on whey in combination with mango fruit juice and an extract of the medicinal plant lemon balm contains components that provide high nutritional and biological value.

A method for producing a drink based on whey, which involves heating it to 75-78°C, maintaining it at a temperature of 23±2°C, filtering, blending with sugar syrup, juice, phytocomponent, pasteurization, cooling and bottling, characterized in that the quality the starting raw material is isomerized whey containing the prebiotic lactulose; lemon balm extract is used as a phytocomponent, which is obtained by pouring lemon balm grass with part of the resulting whey and then filtering it; the main part of the whey is blended with the addition of malic pectin and citric acid; mango juice is used as juice. with the following content of initial components, wt.%:

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The invention relates to the field of cosmetology, in particular to a composition enriched with silver nanoparticles, and a method for its production. The composition is intended as the main component for the production of cosmetic products (shampoos, balms, masks, intimate hygiene products, creams, etc.) instead of water. The composition contains a dry protein-whey 65% ​​concentrate, a micellar solution of silver nanoparticles in the form of an aqueous solution having a concentration of 500 mg/l in an amount of 0.01-0.5%, and additionally water. The method for producing the specified composition involves heating water to a temperature of 50-55ºC, adding protein-whey concentrate to the heated water in portions, recirculating the resulting mixture for 15 minutes using a cam pump, adding a micellar solution of silver nanoparticles to the mixed mixture, cooling the resulting mixture to 30ºC. The invention makes it possible to obtain cosmetic raw materials that protect the skin from inflammatory processes and aging, regulate and support the water-fat balance of the skin. 2 n.p. f-ly, 1 ill., 2 pr.

The invention relates to the dairy industry. Pasteurized whey, purified from casein dust and fat, or the ultrafiltrate obtained from it, is subjected to isomerization, neutralization and demineralization. Demineralization is carried out by electrodialysis before and/or after isomerization to a demineralization level of 50-90%. The demineralized ultrafiltrate is mixed with whey protein concentrate. The invention makes it possible to obtain whey, which has bifidogenic properties, improved organoleptic characteristics and physicochemical properties. 8 salary files, 1 table, 16 pr.

The invention relates to the food industry. The leafy stem mass of the stevia herb is dried, crushed to a particle size of 0.71 to 1.5 microns, and the mass is extracted with cow's milk with a fat content of at least 2.5% at a ratio of 1:100 solid and liquid fractions of raw materials. Extract in one stage at 78±2°C, with periodic stirring every 25-30 minutes, with an exposure time of 2.5±0.5 hours, at an extractant pH of 6.5-6.65. The extract is separated from the pulp by centrifugation at a rotation speed of 2000 rpm for 20-25 minutes, followed by obtaining an extract with a mass fraction of dry substances of 11.5±0.25%. The extract is pasteurized, packaged and cooled to 2-6°C. The invention is aimed at increasing the efficiency of nutrient extraction, intensifying the process of obtaining an extract from the leafy mass of the stevia herb and simplifying the technological process. 4 ill., 4 ave.

The invention relates to the dairy industry. The method includes demineralization of whey and treating it with a chitosan solution, for the preparation of which a 0.7-1.5% aqueous solution of lactic acid is used, separating the sediment from the whey and regenerating chitosan. The invention allows to reduce the duration of the process and improve the organoleptic properties of the whey. 3 ave.

The invention relates to the dairy industry and can be used to produce natural and concentrated curd whey, demineralized by electrodialysis, and intended for the production of dairy, milk-containing, fermented milk products, ice cream and frozen desserts, canned milk, children's and dietary products, bakery and confectionery products, sausages. The method involves receiving whey and assessing its quality, separating the whey to separate fat and casein dust, pasteurization and cooling, electrodialysis to a demineralization level of 25-90%, packaging and storage, while adjusting the acidity of the whey to pH 6.0-6.7 carried out in an electrodialysis installation with a 40-50% sodium hydroxide solution, dosing of which into the serum is carried out at 0.5-1.5 mS/cm from the final value of the electrical conductivity of the whey, so that the electrical conductivity of the treated whey continues to decrease, dosing is stopped at 0.2 -0.5 mS/cm from the final conductivity value, after which the electrodialysis process is completed. According to the invention, a variant of the above method provides for the recovery of dry whey with boiled and cooled to 45-50°C drinking water to a dry matter content of 18-24%, filtration, cooling, electrodialysis and acidity regulation using the above method. The invention makes it possible to obtain whey with high nutritional, biological, organoleptic and physicochemical quality indicators, with specified active acidity indicators. 2 n. and 2 salary f-ly, 4 ave.

The group of inventions relates to the food industry. Nanofiltration of liquid whey with a pH value of 6 to 7 is carried out to obtain whey with a low chlorine content, where the chlorine content is reduced to no more than 30 mmol per 100 g of dry matter. The resulting whey passes through the anion exchange resin in chloride form without passing through the cation exchange resin. Whey has a total calcium and magnesium content of at least 10 mmol per 100 g of dry matter and phosphorus of not more than 12 mmol per 100 g of dry matter. Another variant of the method involves passing liquid whey with a low chlorine content of not more than 30 mmol per 100 g of solids through an anion exchange resin in chloride form without passing through a cation exchange resin. The resulting whey and anion exchange resin eluate have a pH of 6 to 7. The total calcium and magnesium content is at least 10 mmol per 100 g of whey solids and the phosphorus content is not more than 12 mmol per 100 g of solids. Whey with low phosphorus content is used to produce infant formula. The group of inventions is aimed at producing whey in which the content of phosphorus and chlorine is reduced and the original content of calcium and magnesium is preserved. 2 n. and 15 salary f-ly, 1 ill., 8 tables, 4 etc.

The invention relates to the food industry. Whey is received, separated, pasteurized, cooled, ultrafiltrated, and ultrafiltrate (permeate) is thickened to a dry matter content of 20%. The whey is heated to a temperature of 75.5±2.5°C, alkali is added, thermostated for 40±2 minutes and acidified with citric acid to pH 7.5-8.0. The resulting solution is demineralized and cooled to a temperature of 50-60°C. Lactose is hydrolyzed with the enzyme β-galactosidase for 30-120 minutes, followed by thickening of the concentrate to a dry matter content of 60%. The invention provides a high lactulose content, additional enrichment of the concentrate with prebiotic substances, simplification and acceleration of the method. 2 tab., 2 pr.

The invention relates to the food industry. Lactose-containing raw materials are prepared. Fermentation is carried out in two stages. At the first stage of fermentation in lactose-containing raw materials with a lactose mass fraction of 3-15%, nutritional lactose-fermenting yeast is used at a temperature of 30±2°C for 12-24 hours. The lactose content in the mixture is adjusted to 15-40% and the second stage of fermentation is carried out using strains Str. thermophilus, which do not ferment galactose at a temperature of 50±2°C for 4-18 hours. The resulting product is dried. The invention makes it possible to obtain a functional food additive with a high content of galacto-oligosaccharides, enriched with B vitamins and beta-galactosidases, the additive is safe, and the technology for its production is environmentally friendly. 3 ave.

The invention relates to the food industry and can be used in the production of drinks with functional properties

Boiled milk

To prevent the milk from burning, rinse the pan with cold water first. Pour milk into the pan, put on the fire without a lid and bring to a boil. Do not leave unattended and watch carefully so that the milk does not escape.

Baked milk

Pour the milk into a clay jug or pot, cover with a lid and place in the oven over low heat.

The milk will be ready when it reduces in volume, becomes dark creamy, and acquires a specific taste.

THICK MILK (boiled)

(this is also a necessary component for making YOGHURT - see below)

Pour the milk into a thin aluminum pan, low and wide. In one and only one and the same one, all dairy products should be prepared and milk should be boiled, without using it for anything else.

Make a weak, barely noticeable fire and leave the milk on it for a long time, for three to four hours, without a lid (!), waiting for the moment when it decreases by about 1/3. After this, the milk acquires a different, even more pleasant taste and aroma.

Used as a stand-alone drink or for cooking Bulgarian yogurt(katyka). To prepare thicker greek yogurt the milk is boiled down by 2/5 or almost half.

Varenets Siberian

Season hot baked milk with thick fresh cream at the rate of 1/2-1 glass of cream per liter of milk.

Varenets can be served with tea or coffee.

Dairy products

Fermented milk products are necessary components of a complete healthy diet for children and adults.

Taking into account various violations during their modern industrial production, as well as the inevitable extremely undesirable additions of preservatives to increase shelf life, you should, if possible, prepare fermented milk products at home directly from milk, especially for children, pregnant and lactating women.

Unfortunately, at present, at least 70% of commercially available dairy products are adulterated and therefore unsuitable for a healthy diet.

It is almost impossible to distinguish a counterfeit dairy product from a benign one at home.

Remember that the shelf life in the refrigerator of any good-quality fermented milk product cannot exceed 2-3 days! And there are “yogurts” on sale with a shelf life of 6 months or more. For more information, see page HOW MODERN FOOD TECHNOLOGIES FEED US (at the end of the page).

NOTE. Home fermentation of fermented milk products should only be carried out in complete darkness - carefully wrapped or in a dark closet.

Part 1

Fermented milk drinks

Fermented milk drinks include: curdled milk, kefir, acidophilus, as well as national fermented milk drinks ayran, kumiss, matsoni, yogurt and some others.

Fermented milk drinks are produced from milk of different fat content and skim, with or without the addition of fruit and berry fillers or other aromatic substances, sugar, by fermentation with pure cultures of lactic acid bacteria, followed by the destruction of the protein coagulum, which provides a liquid or semi-liquid consistency.

The types and combinations of lactic acid bacteria used in the starter determine the taste and consistency of the drink.

Many fermented milk drinks can be prepared at home.

SOLD VASH

Curdled milk is a fermented milk dietary product produced from whole or skim pasteurized, sterilized or baked cow's milk by fermenting it with a starter prepared with pure cultures of lactic acid bacteria.

Dairies produce ordinary, mechnikovsky, acidophilic, southern, Varenets, Ukrainian (ryazhenka) curdled milk. Based on fat content, yogurt is divided into fatty milk (usually 3.2% milk fat, and in Mechnikovskaya, Varenets and Ryazhenka up to 6%) and low-fat (no more than 0.05% milk fat). The curdled milk should have a strong and undisturbed curd.

Ordinary curdled milk made from whole or skim pasteurized milk, which is fermented with pure cultures of lactic acid streptococci.

Mechnikov sour milk made from pasteurized whole or high-fat milk; milk is fermented with pure cultures of lactic acid streptococci and Bulgarian bacillus.

Acidophilus curdled milk prepared from whole pasteurized milk, which is fermented with pure cultures of lactic acid streptococci with the addition of Bacillus acidophilus.

Southern curdled milk prepared from whole pasteurized milk, fermented with pure cultures of lactic acid streptococci and Bulgarian bacillus. Sometimes milk yeast is added.

Varenets- yogurt made from baked or sterilized milk with high fat content or low-fat milk, which is fermented with pure cultures of lactic acid streptococci. Sometimes a pure culture of lactic acid bacillus is added.

Ukrainian curdled milk (ryazhenka) prepared from baked milk with high fat content (6%) by fermentation pure cultures of lactic acid streptococci.

At dairies, flavoring or aromatic substances (sugar, honey, vanillin, cinnamon, fruit jams and preserves) can be added to curdled milk during packaging. The same products can be added at home to regular yogurt before using it.

Curdled milk is digested and absorbed much better than milk.

PREPARATION OF HOMEMADE SOCKED MOUCH

First way

Milk is pasteurized at +85°C without holding or boiled.

Then cool to +35-+40°C in cold water

Milk must be pasteurized and cooled in the same container.

The prepared milk is fermented, stirring well, with the previous yogurt at the rate of 0.5 cups per 1 liter. For fermentation, you can use store-bought sour cream.

After this, the milk is poured into jars and placed in a dark place at +35-+38°C.

The curdled milk will be ready in 6-10 hours.

Second way

Boil the milk, cool to 30-35°C, add ready-made yogurt (2-3 teaspoons per glass of milk) or sour cream (0.5 tablespoons per glass of milk), stir everything well, pour into glasses, cover and leave for 18-20 hours in a warm place.

The shelf life of curdled milk is no more than 3 days at a temperature not exceeding 8°C.

In Russian cuisine, curdled milk is traditionally served with sugar and oven-dried crackers made from fresh rye bread.

Varenets

Ingredients :

1.5 liters of milk,

1 tablespoon of sour cream.

Preparation

Pour the milk into 3 bottles and place in a large, not very deep clay bowl. Place the bowl in the oven.

When golden foam forms on the milk, lower it to the bottom with a spoon. Repeat this 4 times.

Then pour 1 glass of milk, cool, shake with a tablespoon of sour cream, mix with the rest of the milk.

Pour the milk into glasses, distributing the foam evenly, and keep in a warm place. To speed up souring, a crust of black bread is usually added to the milk. When it turns sour, put it in the refrigerator.

Serve with sugar and rye bread crumbs.

Varenets (ancient recipe)

Ingredients :

1 liter of milk,

0.25 l cream,

1/2 cup sour cream,

1 yolk,

1 tbsp. spoon of sugar.

Preparation

Mix milk and cream in a saucepan and place in the oven. When foam appears, lower it to the bottom with a spoon and shake. Leave one foam on the plate. The milk should boil by one third.

Remove it from the oven and cool to the temperature of fresh milk. Add sour cream mixed with yolk and sugar, whisk, pour into cups and place a piece of foam on top.

Keep in a warm place (30-40°C) until it turns sour. Then put it in the refrigerator.

Serve with sugar, cinnamon and breadcrumbs.

Kaymak

Ingredients :

3 cups cream,

1 cup of sugar,

1/4 sachet vanilla sugar,

Juice of 1 lemon.

Preparation

Boil two glasses of cream, mixed with sugar and vanilla sugar, over low heat until tender (kaymak is ready if a drop dropped into cold water thickens to the consistency of sour cream).

When cooking kaymak, you need to be careful that it does not burn.

Remove the finished kaymak from the heat, cool (you can put it in a bowl with cold water), then beat with a spatula, while adding lemon juice drop by drop. When the kaymak is well ground, i.e. becomes thick and white, add the remaining glass of whipped cream. Mix the mixture well and put it in the refrigerator.

Kaymak is used mainly for layering waffles.

KEFIR

Kefir is a fermented milk dietary drink produced from pasteurized cow's milk by fermenting it with a starter prepared with kefir grains or specially selected pure cultures that cause lactic acid and alcohol fermentation.

Depending on the duration of ripening, kefir is distinguished weak(one day), average(two days and strong(three days).

The longer the ripening, the more alcohol (from 0.2 to 0.6%), lactic acid and carbon dioxide accumulates in kefir.

Dairy plants produce full fat kefir(3.2% milk fat), fatty with vitamin C And fruit kefir with fruit and berry syrups, containing 2.5% fat, and lean(no more than 0.05% milk fat).

Tallinn kefir differs from usual in the increased content of dry fat-free substances (at least 11% instead of 8%).

Kefir is digested and absorbed much better than milk. The alcohol and carbon dioxide contained in kefir, its sour taste and aroma stimulate the appetite, tone the nervous and cardiovascular systems, and suppress putrefactive processes that occur in the stomach and intestines.

Kefir is used in therapeutic nutrition. Strong kefir has a strengthening effect on the gastrointestinal tract, while weak kefir has a laxative effect.

The shelf life of kefir is no more than three days at a temperature not exceeding 8°C.

PREPARING HOMEMADE KEFIR

To prepare kefir, milk or skim milk is fermented with a starter of kefir grains or a portion of previously prepared kefir (or purchased in a store).

To prepare the starter, kefir grains (obtained from the previous portion) are washed with warm boiled water. Then, in a glass jar, they are poured with milk boiled and cooled to +18-+22°C (1/3 cup per 1 g of fungi).

When the milk has curdled (usually after a day), it is filtered through a sieve.

The fungi on the sieve are washed with warm boiled water and again filled with the same amount of milk.

Secondary curdled milk is kept for a day in the refrigerator or cellar, it is used as a starter for making kefir.

The kefir grains remaining after straining are washed with warm water, placed in a jar and used again to prepare the starter.

The milk is boiled and cooled to +20-+25°C, poured into a clean container and a starter of kefir grains is added - 2-3 teaspoons per glass of milk. After the formation of a clot, kefir is cooled to +8-+10°C and left at this temperature for maturation for 2-3 days.

As mentioned above, in the absence of previously prepared kefir grains, kefir at home can be prepared using kefir purchased in the store as a primary starter.

KEFIR IS VERY USEFUL FOR CHILDREN AND ADULTS. Regular consumption of fermented milk products improves metabolism, strengthens a weakened body, and increases appetite.

NOTE. Regular consumption of kefir simultaneously increases the effectiveness of most anti-cancer drugs and significantly reduces their effects.

ACIDOPHILINE

Acidophilus is a fermented milk dietary product prepared from pasteurized whole or skim cow's milk by fermenting it with a starter culture of pure cultures of lactic acid streptococci and acidophilus bacillus, as well as kefir grains.

Dairies produce acidophilus fatty(milk fat 3.2%) and lean(milk fat no more than 0.05%), fatty sweet And low-fat sweet. Acidophilus is digested and absorbed much better than milk. Acidophilus is used in medical nutrition, because the lactic acid bacteria contained in acidophilus suppress putrefactive processes that occur in the intestines.

The shelf life of acidophilus is no more than 3 days at a temperature not exceeding 8°C.

PREPARATION OF ACIDOPHILINE AT HOME

To prepare acidophilus, milk or skim milk is pasteurized at a temperature of 90-95°C for 30 minutes, cooled to +40°C, add culture of acidophilus bacillus(you can add a portion of store-bought acidophilus), mix and leave for 10 hours.

To prepare a secondary starter, a primary starter is added to the milk intended for fermentation at the rate of 50 ml per 1 liter and prepared in the same way as the primary starter.

After 5-6 hours, the secondary starter is ready. It is used to ferment subsequent portions of acidophilus.

Acidophilus is considered ready if a dense clot has formed.

In extreme cases, in the absence of a pure acidophilus culture or acidophilus, kefir can be used as a primary starter, then each time fermenting subsequent portions of milk with the resulting product.

WHEY DRINKS

Milk serum- a by-product of the production of cheese and cottage cheese. It contains about half of milk's nutrients - soluble protein, which makes up 20% of milk protein, all milk sugar, mineral salts, water-soluble vitamins. Therefore, it is recommended to widely use whey for human nutrition.

Whey is used in the production of baby food, bakery, pasta, confectionery products and whey drinks.

Whey drinks are produced by fermenting pasteurized whey with the addition of flavoring and aromatic fillers: kvass wort concentrate, sugar, yeast, salt, tomato juice, etc.

Depending on the added fillers, kvass “New”, “Milk”, acidophilus-yeast drink, drink with tomato juice, drink “Coolness”, drinks “Aromatic”, “Summer”, “Sunny”, etc. are produced.

KUMYS

Kumis is a fermented milk dietary drink prepared from the milk of mares or skim milk of farm animals of other species.

If kumiss is prepared from cow's milk, then a mixture of whole and skim milk, whey and sugar (2.5%) is pasteurized, cooled and then fermented with a special starter, which ensures mixed fermentation - lactic acid and alcoholic- and promotes the formation of antibiotic (including anti-tuberculosis) substances.

Ready-made koumiss is a fizzy drink of white color, strongly fermented milk, with an admixture of alcohol, taste and smell. There are different types of koumiss weak(one-day), containing up to 1% alcohol, average(two days) - up to 1.75% alcohol, strong(three-day) - up to 5% alcohol.

Kumis stimulates appetite and has dietary and medicinal properties; it has long been used for the prevention and treatment of pulmonary tuberculosis, as well as some diseases of the gastrointestinal tract. Kumis is also used for exhaustion after illness.

The nutrients of koumiss (proteins, fats, milk sugar) are absorbed almost completely (up to 95%). When consuming koumiss, the digestibility of proteins and fats contained in other foods increases sharply.

Strong kumiss is not used for medicinal purposes; they use it only as a refreshing or intoxicating drink (which is much healthier than drinking beer).

The shelf life of kumys is no more than 3 days at temperatures up to 8°C.

KAZAKH AIRAN

Ayran in Kazakh is a fermented milk drink common in Kazakhstan.

To prepare Kazakh ayran, you need to take from half to three quarters of a glass of starter per liter of milk. You can use yogurt, kefir or sour cream as a starter.

The milk should be brought to a boil, cooled to room temperature, the prepared starter should be added, stirred, poured into glass jars or ceramic cups and left to mature for five to six hours.

MATSONI

Matsoni is a fermented milk drink common in Transcaucasia.

To prepare matsoni, milk must be boiled, cooled to a temperature of 45°C, poured into glass jars of 0.2 or 0.5 liters, and added to each full teaspoon or tablespoon of starter - live yogurt (see below) or, in extreme cases, sour sour cream, mix well, wrap and place in a warm place for 6-8 hours.

Part 2

SOLD VASH

DIFFERENT TYPES OF COOK COOK

GUSTYANKA and RYAZENKA

BULGARIAN and GREEK YOGURT

SUZMA (yogurt cottage cheese) and AIRAN

Curdled milk as the basis for fermented milk products

The simplest fermented milk product is yogurt.

It forms itself, without any artificial help, by simply souring raw milk in a warm room. In this case To speed up souring, a crust of black bread is usually added to the milk.

That’s why people call it not only yogurt, but also cheese milk And self-brew. However, self-brew requires two days to fully form, otherwise it will be runny. Therefore, milk is sometimes helped to turn into curdled milk - a spoonful of sour cream is stirred into it and placed in a hot heated room (kitchen). No matter how simple yogurt is, it is the basis of most fermented milk products.

From its top, “verts”, they remove sour cream, and the bulk of it goes to cooking cottage cheese.

Cottage cheese

There is always a lot of whey in curdled milk, even two days old. Therefore, the first operation is to cast, to separate the whey from the clot. To do this, part of the whey is simply drained from a jar of yogurt, and then the remaining curd is poured into a special linen bag shaped like a cone.

Such a bag must be sewn and used constantly. This is more convenient than every time looking for a suitable random cloth (gauze, calico, linen) for making cottage cheese.

It is best to make a bag with a volume of 3-5 liters of milk, but no less.

After pouring the curdled milk into a bag, hang it over some dish and leave it for at least 5-6 hours, during which the whey will gradually come out of the curdled milk and curd will form. Only after this can you try to artificially squeeze out the hidden whey by placing a bag of cottage cheese under a press weighing 3-5 kilograms (between two boards or plywood).

In this way, after 5-8 hours you will get a tender homemade raw plastic cottage cheese. It will not crumble, but will break off in large, thick, beautiful layers.

But if you want to make drier cottage cheese, then you should put the curdled milk in a bowl, before squeezing out the whey, in a water bath and heat it up. Then the serum itself will bounce off the clot.

In this case, you must be careful and do not overheat the curdled milk (!), otherwise the cottage cheese will become hard, fine-grained, and unpleasant in taste, because the sour milk will brew and coagulate.

If you heat the yogurt lightly, moderately, then when you squeeze out the whey you will get a wonderful dry, dense blade curd, which will look like a block in appearance.

Special types of cottage cheese:

Skyr, irimshik, ezgey

Usually we use cottage cheese only from yogurt, that is, from raw fermented milk.

Meanwhile, in home cooking, it is advisable to use other types of cottage cheese, created by world culinary practice in the past and forgotten now.

All of them are easy to do, and most importantly, they provide a ready-made, usable product 20-40 times faster than ordinary Russian cottage cheese, and moreover, they do not require any fuss with expressing, squeezing, washing dishes and a blade bag.

Try them and they will quickly gain popularity among the adults and children in your family.

Skyr

You have a liter or three liter jar of milk placed in the evening: by the morning yogurt has formed, not yet quite strong for cottage cheese and at the same time quite sour. You can’t eat that much yogurt right now, and you don’t want to, but you need to have something hearty for breakfast. What to do?

Take a liter or two of fresh milk, quickly boil it in a large deep saucepan and at the very moment when the foamy head of boiling milk begins to rise to the edges of the pan, preparing to run away, pour in in one fell swoop exactly the same amount of curdled milk as boiling milk. The fire can be increased by 1-2 minutes, or you can leave it the same. Then continue boiling the mixture for no more than 2 minutes or less, depending on the amount of liquid.

As soon as the whey turns greenish-yellow, stop boiling and pour it off, trying to combine all other grains of curdled milk with the large milk curd. Place the resulting curd in a deep plate and lightly press with a spoon on all sides so that all the greenish-yellow whey is separated, but not the whitish liquid. As soon as a white, milk-like liquid begins to separate, stop pressing on the clot.

It turned out skyr - cottage cheese made from half sour and half sweet milk, not sour, pleasant, with a particularly elastic consistency, with a barely noticeable creamy, rather than the usual cottage cheese smell. It is ready for immediate use.

Irimshik and ezgey

If you change the ratio of curdled milk and fresh milk and instead of the 1:1 ratio take two liters of fresh milk and one liter of curdled milk, you will get cottage cheese with a different taste and consistency, called irimshik.

It can be boiled until the whey separates for a maximum of 5 minutes.

If you change the proportion in the opposite direction and take twice as much yogurt as fresh milk, that is, two liters of yogurt and one liter of milk, you get cottage cheese hedgehog, which cannot be boiled for more than one minute - in fact, at the same moment when the curdled milk is poured into hot milk, the whey will bounce off.

To both of these types of cottage cheese, you need to add half a teaspoon or one teaspoon of salt and 25-50 grams of butter, mixing them with the cottage cheese while it is still warm.

Irimshik and ezgey work out much better if they use not ordinary Russian curdled milk, but katyk (yogurt), which we will talk about below.

In addition to the combination of curdled milk and fresh milk, sour cream is used as a starter for one or another type of milk to formulate a whole range of fermented milk products.

Guslyanka (gustyanka)

If one liter thick milk(see at the beginning of the page) or simply into boiled and cooled to 30-35 ° C, pour a tablespoon of sour cream diluted in half a glass of the same milk (per liter of milk) and put in a warm place, tightly closing, then the resulting yogurt will wear Name "gustyanka", or "guslyanka", and differ in taste and thickness from ordinary cheese milk (yogurt).

It can be used in the future to create different cottage cheeses, thereby modifying their taste.

Ryazhenka or Ukrainian Varenets

If in baked milk(see above) pour one glass of sour cream per one liter of milk, you will get fermented baked milk, or Ukrainian Varenets, after fermenting for 3-4 hours.

Bulgarian and Greek yoghurts (katyki)

Suzma (yogurt curd)

If thick milk(boiled milk, sweet milk product - see above at the beginning of this page), cooled not lower than 30°C and not higher than 35°C, ferment with 100-150 grams of live yoghurt per liter of milk and at the same time carefully wrap the container with milk in cotton wool blanket, batting or quilt, left warm for 8-10 hours and protected from shaking and moving (!), you can prepare a very tasty YOGURT (or katyk), i.e. sour milk fermented with a culture of fermented Bulgarian bacillus.

It should be taken into account that the 30°C required for ripening yogurt will be maintained through the ripening process only in a large amount of milk (at least 2-3 liters) with careful wrapping. For fermentation of small quantities it is necessary yogurt maker- thermostat that maintains temperature.

When cooking thick milk for fermentation Bulgarian yogurt milk is boiled down by about 1/3 for thicker greek yogurt- by 2/5 or almost half. You can also use store-bought and boiled 6% milk.

Home breeding culture of fermented Bulgarian bacillus. When simply fermenting thick milk with sour cream, yogurt (katyk) will not be obtained immediately, not the next day, but only after similar re-fermentation of thick milk is done at least three or four more times, but not with sour cream, but with 100-150 grams the previous portion of katyk, and gradually it will be created Bulgarian stick culture, which in the future must be maintained continuously and every day a new katyk must be fermented with an old katyk. In the first two fermentations, you will get not katyk (yogurt), but “gustyanka” (see above) - a product closer to very tasty thick yogurt.

After a month or two of sequential repetition of such fermentations, it will be finally cultivated pure culture of Bulgarian bacillus, creating the real taste of katyk (yogurt) and forming its special valuable properties.

Self-prepared live yoghurts are very useful for children and adults, especially for dysbiosis, allergies and a tendency to frequent colds. The shelf life of live yogurt in the refrigerator is no more than 2 days after preparation, because The very beneficial healing substances produced by the Bulgarian stick gradually disappear with further peroxidation of the yogurt.

If possible, it is better to initially ferment thick milk not with sour cream, but with “live” yogurt purchased in a store - which has a shelf life indicated on the package of no more than 2-3 days (!), i.e. to which no toxic preservatives have been added that kill the Bulgarian bacillus - then yogurt will turn out right away.

From all other types of curdled milk katyk differs not only in taste, but also in the fact that it has very little whey. It is practically invisible, and it is detected only when expressing the katyk in a blade pouch.

After decanting the yogurt (katyk), you get not cottage cheese, as from ordinary yogurt, but SUZMA- a product that occupies a middle position between cottage cheese, sour cream and butter.

Suzma has all the good qualities of these three products and none of their negative qualities.

Its main advantage and miracle is its reversibility both “backward” - to the “pre-light” state, and “forward” - along the path of transformation into products of a higher order, with a higher concentration of fat and protein fractions. After two or three days, or even after a week of storage in the cold, you can dilute it and turn it into a kind of sour cream, milk, katyk, or, conversely, turn it into butter by starting to whip it, or make cottage cheese out of it by heating it over a fire in a water bath . But suzma itself, without additional dilution or heating, can simultaneously serve as sour cream, cottage cheese, and butter.

It can be put in borscht and cabbage soup, spread on bread and used in cheesecakes, cheesecakes, and curd pastes.

Ayran (drink made from suzma diluted with water)

Fruit yogurt

In summer, 100-200 grams of suzma, diluted in a liter or half a liter of cold boiled or mineral water, gives an excellent thirst-quenching and invigorating drink - ayran.

Thus, suzma is an excellent, healthy, tasty fermented milk product with a diverse, wide profile of use. That's why it can be highly recommended for home cooking and as a convenient ingredient in many home cooking dishes.

In trade practice the name is used "yogurt" to denote a specific Bulgarian sour milk (katyka), made from thick milk(see above). Strictly speaking, yogurt(in Bulgarian “yoghurt”) is the same katyk, but named in a different Turkic dialect (Turkish); some peoples of our country also call it Chekise, tarak.

However, gradually in European countries the name “yogurt” began to be understood only as katyk, which is prepared with vegetable (berry and fruit) additives.

Since old times in Tatarstan, very often they put a small piece of beet into the katyk during fermentation in order to tint it, give it a slightly pinkish tint, and make it beautiful. Many other peoples whose national cuisine includes katyk do the same.

Sometimes cherries, blueberries, currants and other berries with intense, highly coloring juice are used for tinting.

This technique, used in folk cuisine only for beauty, gave the food industry of a number of European countries the idea - Germany, Denmark, Sweden, Romania, Finland, etc. - to produce katyk with various additives of berry and fruit juices and purees, no longer for beauty, but for changes and additions to its taste to create a variety of vitamin-enriched products. This katyk with the addition of berries and fruits is now called “yogurt” in trade practice.

Fruit yoghurt is easy to make at home:

Just when fermenting thick milk to prepare katyk (see above), together with the starter (100-150 grams of old katyk per 1 liter of thick milk), you need to dilute 50 grams of any fruit or berry puree or put 4-5 berries per liter of fermented yogurt like this so that for each glass there is approximately one berry or one teaspoon of puree.

You can use apple, currant, strawberry, plum, cherry puree, tomato paste, raspberry and blackberry juice.