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THE USE OF TARRAGON IN FUNCTIONAL DRINKS BASED ON MILK WHEY

Gogaev O.K, Morgoeva D.G., Demurova A.R., Karaeva Z.A., Tukfatulin G.S., Godzhiev R.S., Tokhtieva E.A., Gogaeva L.O.

The implementation of the food transition and processing industry to resource-saving technologies that ensure waste-free production and production with minimal impact on the environment, is possible through the use of natural plant raw materials and functional food ingredients derived from it. Experimental studies of the development of a drink, based on milk whey with the addition of tarragon syrup were conducted at the faculty of technological management of the Gorsky SAU in the laboratory of "The Technology of Production, Storage and Processing of Animal products» Department. The choice of raw materials and components for the production of beverage was justified at the first stage of research. At the second stage, organoleptic and physico-chemical parameters of raw materials – cheese whey were studied. At the third stage, we held the selection of components for the preparation of syrup from the leaves and stems of tarragon. At the fourth stage we studied the doses of vegetable syrup in the raw material, and its effect on the organoleptic and physico-chemical properties of the finished product. The objects of research were: whey, cheese; leaves and stems of tarragon (lat. Artemísia dracúnculus). While carrying out the work we used conventional and standard methods of research of raw materials and finished products’ organoleptic and physico-chemical parameters; fat, protein, solids, titratable acidity in accordance with GOST 3626-73; GOST 26809.1, GOST 3622, GOST 3624, GOST 23327, GOST 5867, GOST R 52738, GOST R 53438. It was found that the short-term pasteurization of cheese whey destroyed pathogenic microflora, reduced acidity, its rate of increase, which extends the shelf life of the finished product. In the process of filtering whey protein flakes are removed and the raw material becomes transparent, that improves its presentation. While combining cheese whey with tarragon syrup, the best organoleptic and commercial qualities had a drink in which the amount of the whey was 70% of the total volume, and the amount of the syrup was 30%. The drink acquired a transparent emerald color, refreshing taste of tarragon, without interrupting the taste of the whey. Key Words: cheese whey, tarragon, functional product, drink.

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