Аннотация
This article presents the results of the research work carried out on the development and development of a new type of frozen dessert product from whey (podsyrnaya). In the course of carrying out research work on the rational use of secondary dairy raw materials, the formulation of a new type of ice cream based on whey and various food additives and fruit fillers was carried out. When developing a new type of whey ice cream, experimental studies were conducted to determine the ratio of whey and functional and biologically active ingredients. As a result of the research, the technological process and the formulation of a new type of whey ice cream have been developed and improved. Prototypes of a new type of whey ice cream were made in the laboratory and the quality indicators of the finished product were studied. The indicators of the nutritional and biological value of a new type of whey ice cream have been determined. The calculation of the cost and production cost of a new type of frozen dessert whey product was carried out.