K. V.Kostenko1 , E. G.Kostenko1 , F. A.Poydun1 , Z. A. Rekhman1, A. S.Askerova1 , D. B. Golik1 , M. B. Rebezov2, 3
1 North Caucasus Federal University, Stavropol, Russia
2 V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russia
3 Ural State Agrarian University, Ekaterinburg, Russia
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Volume 26 No. 1
Date of paper submitted: 01.11.2025, date of review: 10.11.2025, date of acceptance: 03.12.2025.
Published: 01/30/2026
Abstract. Relevance. There is a high demand for natural and functional food products in the consumer environment, which indicates growing consumer awareness and the readiness of the mass consumer to switch to healthy eating. The purpose of the study is to determine the optimal parameters of ultrasonic exposure to the process of restoring dry whey and dry milk molasses, introduced in different percentages. Methods. The oxidation-reduction potential was measured using a portable pH meter MARK-901, the electrokinetic potential of the obtained samples was measured using the electrophoretic mobility method on a BeNano 180 ZetaPro nanoparticle size and potential analyzer, the active acidity was measured using an Expert-001 pH meter-ionomer, the organoleptic assessment was carried out in accordance with GOST 33957-2016, the appearance and consistency of the drink were determined visually, the smell and taste were determined using the senses, the gravity sediment was measured using the gravimetric method. Results. The best values for the oxidation-reduction potential were achieved with ultrasonic treatment at power up to 60 % and a processing time of 10 to 50 s, with a replacement level of 75 %. The zeta potential values of all studied samples were within a narrow range of –8.22 to –9.0 mV, indicating satisfactory stability of the colloidal system. The active acidity of the samples decreased as the percentage of whey replacement with molasses increased, from 6.74 to 6.24 pH, while the ultrasonic treatment parameters had an insignificant effect on this indicator. Furthermore, it was revealed that at a replacement level exceeding 25 %, the molass presumably acts as a system stabilizer. The best organoleptic characteristics were observed at a replacement level of 50 %. The scientific novelty of the study lies in the comprehensive determination of the optimal parameters of combined technological processing (ultrasonic exposure and partial replacement of dry milk whey with molasses) to obtain stable restored systems with improved functional, technological and organoleptic characteristics.
Keywords: milk whey, milk molasses, whey drink, functional drink, ultrasonic treatment
Acknowledgments. The authors express their gratitude to the Russian Science Foundation (RSF) for financial support of the research conducted within the framework of Grant No. 24-26-00167 “Development of functional milk drinks based on complexes of 3-pyridinecarboxamide, essential amino acids and the essential microelement Zn”: https://rscf.ru/project/24-26-00167
For citation: Kostenko K. V., Kostenko E. G., Poydun F. A., Rekhman Z. A., Askerova A. S., Golik D. B., Rebezov M. B. Optimization of the regeneration process for secondary dairy products using ultrasonic treatment and a study of their stability. Agrarian Bulletin of the Urals. 2026; 26 (01): 140‒151. https://doi.org/10.32417/1997-4868-2026-26-01-140-151 (In Russ.)
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