Milk whey as a basis for the production of innovative drinks

Milk whey has a meager assortment in trade. Therefore, the author suggested whey drinks that contain substances to support own auto ora of human body (prebiotic variants); viable lactic acid and probiotic microorganisms (probiotic variants); destroyed useful microorganisms and products of it s vital activity (metabolites) (postbiotic variants). The author also concluded, that liquid postbiotic milk whey products are the most physiologic for humans and animals, most convenient for consumer and commercially perspective for manufacturer, than liquid probiotic food products. The author showed the possibility of creating of probiotic and postbiotic alcoholic drinks, based on milk whey. The author expressed the opinion about the necessity of further comprehensive investigations in this direction.

whey, milk, prebiotic, probiotic, postbiotic, metabolites, alcohol-containing