Milk products enriched with whey proteins. Technological aspects of developing

New technological solutions of the structured products fortified with whey proteins on the basis of gradation of milk protein were developed. It was shown that whey protein can fulfill various functions in milk products such as change of the structural properties of milk products, reduction of fat level as well as enrichement of the product with sources of the essential amino acids with ramified chain. Besides, it was evident that introduction of the desired quantity of whey proteins in milk products did not considerably effect the structural characteristics. Experimental data of the analysis of the correlation between viscosity and shear rate proved acceptability of the product. Investigation of the biological value of new products demonstrated increase of the essential amino acids content on average to 76,9, 80 and 80,7 % in cream, drinks and desserts correspondingly as compared with commercial analogues. The level of leucine, the amino acid playing the main role in the muscles protein synthesis, increased to 61,9 % in comparison with commercial counterparts. The research work can make a base for further development of a wide range of the functional foods including whey protein products.

whey protein, structured products, biological value, essential amino acids