Современные тенденции использования продуктов глубокого фракционирования молочного сырья в технологии функционального питания

В статье рассматриваются перспективы использования вторичного сырья, в частности ретентатов, пермеатов, молочной сыворотки и сухого молока, для создания функциональных продуктов, в том числе безлактозных; представлен состав концентратов, динамика производства и потенциал применения в различных областях. Установлено, что ретентат является богатым источником компонентов, включая фосфолипиды, сывороточные белки и другие компоненты, обладающие высокой биологической активностью, в связи с чем являются перспективным сырьём для создания функциональных продуктов. Актуальность темы обусловлена ростом спроса на полезную пищу и продукты с улучшенными свойствами. 

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