Prospects of applying whey protein hydrolysates in the fermented milk products technology

Reasons of developing domestic functional fermented milk products are considered in the article. Review of the experience gained by the world society in the field of functional products classification, their possible application, methodological basis for proving their effects of human is given. Publications available on hypotensive, immunomodulating and antioxidantive peptides that are a component part of milk protein hydrolysates and fermented milk products are summarized. Expediency to apply milk whey as a raw material for receiving functional food supplement and developing of functional fermented milk product on kefir basis are substantiated.

milk whey protein, whey protein hydrolysates, beta-lactoglobulin, functional products