Harmonization of milk whey clusters in the functional products technology

Abstract

The attempt to formulate interrelation of possible and necessary harmonization of milk whey, its components and their derivatives in the paradigm of functional food products is made. Information about clusters of the functional components of milk whey is systematized. Illustration of the logistics of harmonizing milk whey system at the products level, components of the lactose containing raw materials and the derivative - prebiotic lactulose is given. Possibility to form functional products range using universal biological and ecological raw materials of animal origin is demonstrated.