Abstract
Nowadays, much attention is being paid to a more complete and rational use of all components of milk in the process of its industrial processing. The purpose of this work were to study secondary dairy raw materials (curd whey and cheese whey) and use them for further processing. This paper presents data on the composition of whey: physico-chemical parameters of whey and mineral composition and further prospects for the processing of whey. The demand for whey in the world is growing. This is mainly because whey is used in various industries: food, feed industry, etc. The development of the manufacturing sector in most developing countries generates demand for food ingredients, primarily for the production of functional nutrition. Increased consumption of meat products is a major factor in the development of the feed industry. Whey is often used to produce high-quality balanced feeds. Due to its composition, whey is a promising basis for obtaining functional food products. The results of the physicochemical analyses showed that the composition of the whey (cheese and curd) consists of the primary and most valuable components and also the nutritional value of whey, such a milk, which characterized by harmlessness, high quality, good digestibility, optimal ratio of nutrients, sufficient calorie content, biological also physiological usefulness. In addition, cheese whey contains potassium, which accounts for 16,70%, calcium – 14,14%, and main macronutrients of the curd whey are calcium – 26,08%, and phosphorus 18,40%. Based on the results, it can be concluded that this determines the expediency of using whey in the production of functional foods.