Aim. To investigate the composition and properties of the samples of cheese and acid milk whey, obtained in industrial conditions using a combination of nano¿ ltration and electrodialysis methods. Methods. Determination of physical-chemical indices using standard methods, study of functional-technological properties of demineralized whey by common methods. Results. It was established that there was high ef¿ ciency of applying membrane methods for processing of secondary resources in current conditions of raw materials source, which are presented by different kinds of milk whey, formed during cheese production. It was determined that processing of different kinds of whey using the combination of nano¿ ltration and electrodialysis methods led to a considerable decrease in the content of ash compared to the initial whey. The level of demineralization of cheese whey may amount to 90 %, that of acid whey -75 %. In addition to dry kinds of whey, liquid demineralized whey is of some interest for practical application, which may be used during the production of sour-milk and milk-containing drinks due to a high content of dry substances. It was found that the increase in protein content in dry demineralized whey, obtained using the complex of membrane methods of processing, led to a considerable increase in its foam-forming, moisture-retaining, fat-retaining and emulsifying abilities compared to milk whey, obtained by a traditional technology. Conclusions. It was established that dry demineralized whey, obtained by a combination of nano¿ ltration and electrodialysis methods, had better organoleptic and physical-chemical indices compared to dry whey. The investigated industrial samples were remarkable for improved functional and technological properties which allows using them in the formulations of other food products.

Aim. To study the composition of commercial samples of whey protein concentrates obtained by the method of ultrafi ltration from cheese whey and present on the Ukrainian market. Methods. Determination of nitrogen- containing fractions by the Kjeldahl method, protein composition – by electrophoresis in polyacrylamide gel, amino acid composition – on the amino acid analyzer, functional and technological properties of concen- trates, characterizing their ability to participate in surface phenomena, – by conventional methods. Results. It was determined that the protein fractions of the investigated industrial samples are mainly β-globulin and α-lactalbumin, the total content of which is from 90 to 96 %. It was noted that the concentrates with a higher content of total protein have a smaller proportion of non-protein nitrogen and caseins. It was determined that the amino acid content of dry cheese whey is lower than that of the concentrates. It was established that the increase in protein content in concentrates up to 70–80 % leads to a signifi cant increase in the foam-forming, water-retaining, fat-retaining and emulsifying capacities of concentrates in comparison with the milk whey. It was noted that the indicators characterizing the technological properties of the investigated commercial sam- ples of concentrates with the same protein content may vary within 10–15 %. Conclusions. It was established that the investigated commercial samples of whey protein concentrates have an increased biological value and improved functional and technological properties in comparison with dry cheese whey, which allows using them in the formulations of other food products. To obtain fi nal products with stable characteristics, it is neces- sary to evaluate the technological properties of concentrates entering the enterprise as part of implementing the activities of the product quality management system.

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Subject of study. In the Ukrainian market, most ща fermented dairy products are traditional and ерун фку in great demand among various segments of the population. However, for a certain category of consumers, this segment of dairy products is not recommended for use due to lactase deficiency, which prevents the breakdown and assimilation of lactose containing dairy products. Consumption of dairy products causes discomfort and disorders in the gastrointestinal tract and malaise of such people. This review article is based on the results of basic and applied research of foreign and domestic scientists in this area, it indicates ways to solve this problem and the feasibility of the presence of these products in the diet of this group of people. The aim of the work is a systematic analysis of modern scientific information on the ways to reduce lactose content by the use of fermenting preparations based on strains with β galactosidase activity and integrated use of bacterial cultures and enzyme preparation of β galactosidase in the production of fermented dairy products. Results and discussion. It is shown that there are strains of microorganisms that have a sufficiently high β-galactosidase activity. However, the actual breakdown of lactose occurs in small quantities. The analysis of the literature showed that most often for the production of milk and dairy products with low lactose or lactose-free content, the enzyme lactase is used, which breaks down lactose into individual sugars – glucose and galactose. And the combination of microorganisms and enzyme preparation allows expanding the range of products and meet the needs of lactose intolerant consumers. Scope of research results. The obtained search results will be used in the development of technologies for fermented dairy products with low lactose or lactose-free content.