Development of technologies for cottage cheese and whey drink production with sea buckthorn supplement
Year: 2025
Type: article
Abstract: Cottage cheese, a staple dairy product, is experiencing a surge in global demand, driven by consumers seeking healthier and more versatile food options. Consequently, innovation in flavor profiles and functional enhancements is a key focus for dairy producers. This article introduces a novel production method for cottage cheese, featuring the incorporation of sea buckthorn. This approach not only elevates the sensory experience of cottage cheese but also unlocks a unique value proposition by transforming a common dairy byproduct, whey, into a refreshing, vitamin-packed beverage. The proposed production technology is distinguished by its 'zero-waste' philosophy. Traditional cottage cheese production often results in substantial whey disposal, contributing to environmental concerns and lost nutritional potential. Our method, however, repurposes this whey, a rich source of proteins, minerals, and water-soluble vitamins, into a delightful drink. By infusing the whey with the distinct aroma and flavor of sea buckthorn, we create a beverage that is both refreshing and health-promoting. The final product offers consumers a delicious and nutritious dairy experience, while the byproduct beverage provides a valuable, refreshing, and vitamin rich drink, effectively closing the loop on waste and maximizing the value of the dairy production process. Our proposed refreshing drink made from cottage cheese and whey, prepared with the addition of sea buckthorn, will be a novelty for the market. In addition to its nutritional purpose, cottage cheese and drink will acquire both a dietary and health-promoting function.
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W7081628283
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