Technologies of whey using for food fortification

Industry according to the Classifier of Types of Economic Activities
(KVED)

10.8

Description

Technologies for enriching targeted food products for different age groups with milk processing products have been developed, which provide the possibility of complex milk processing, microelement enrichment and increasing the physiological compliance of food rations

Novelty

The possibility of complex processing of milk and the development of the latest technologies for obtaining and concentrating whey with subsequent modification of its functional and technological properties, providing the necessary level of fortification with microelements and vitamins, which meets the physiological needs of a person, is justified

Advantages

Easy-to-use technologies for the production of new targeted products

The possibility of improving the functional and technological characteristics of the developed food products, reducing the cost of production, implementing waste-free milk processing technologies

Outlook

The developments are promising for implementation at milk processing enterprises of various capacities and have export potential

Regulatory or patent documentation

The developments are promising for implementation at milk processing enterprises of various capacities and have export potential

Institution

National University of Food Technologies

Contact person

Pasichnyi Vasyl Mykolaiovych

e-mail: [email protected]

тел.: +38 (067) 661 11 12, +38 (063) 057 25 11