The composition and characteristics of the by-products (whey) in the production of yellow cheese and cheese depend on the technology of their production and the quality of the milk used. The aim of the study is to obtain a beverage with antioxidant properties from whey, by direct extraction with dried rose hips (Rosa canina L.) With the best indicators of antioxidant activity and vitamin C content observed in the beverage (sample S1), obtained at the following technological parameters: hydromodule 1:20, temperature 0-4 °C; extraction duration 3 h. The beverages were analyzed at regular intervals over a 15-day storage period. After adapting and researching a computer-based method and tools for automated determination of a suitable hydromodule for obtaining a whey beverage, it was predicted that this is a 1:24 hydromodule, which is close to the experimental one. The method of direct extraction of dried fruits in whey can be used in the development of new functional drinks and successful utilization of by-products of the cheese industry.

Topics
Free radicals, Vitamins, Industry
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