PEQULIARITIES OF RETENTAT USAGE WITH THE PURPOSE OF RECEIVING HIGH-QUALITY BEVERAGE OF HEALTHIMPROVING CHARACTER

Whey is a secondary raw material and biologically valuable dairy product and that is why beverages produced on its basis can be affordable in price for the majority of population. The main part of whey solids is lactose ? "optimal" carbohydrate. Full-value protein of whey contains balanced composition of essential amino acids biological value of which is very high ? 112% relative to the standard. Assessing the forecasts for the nearest future and taking into consideration the fact that the potential of this innovative material is not exhausted we offered drink technology with the usage of retentat as the basis. The retentant appears to be concentrate in the processing of whey by nano-filtration. All useful whey components transfer in it except for water (permeate) and natural carrot juice. Carrot juice is one of the richest sources of microelements and nutrients. Besides beta-karotin it includes in its components vitamins A, C, B, E, D, K. It also contains proteins, potassium, calcium, phosphorus, zinc, aluminum, sodium, manganese, iron, copper, selenium, chlorine, sulfur. All these components of carrot juice are very necessary to human organism. That is why, thanks to successful combination of vegetable filler and retentat and we got food product which has a good taste, smell, color and high-quality wellness properties, providing organism with essential micro-elements and nutrients. Received beverage was investigated for microbiological parameters. We have fulfilled a number of inoculations to determine KMAFAnM, enterobacteria, BGKP, mold and yeast. As a result of experiment series the absence of colonies number excess was found in 1 gram of product. It proves that received drink may be used in daily human diet and provide a favorable effect on organism. For substantiation of preservation duration and investigation of carrot juice influence on the retentat quality in the process of storage the dynamics of organoleptic (color, taste and smell, texture, appearance), physical and chemical (volumetric and active acidity) indicators were studied. Counted by commonly known technology the shelf life of readymade product which is set within 2/3 of product preservation period and which does not change the quality and safety of the readymade product in the result of study showed that microbial count and the number of pathogens within 120 hours do not exceed requirements of regulatory documentation but within 180 hours ? they exceed. Improvement of beverage production technology from retentat concentrate and natural carrot juice proved that the whey beverage production can be carried out without additional investment in equipment and energy saving.