Devising a technique for improving the biological value of A2 milk by adding carrot powder




A2 milk, carrot powder, milk carotenoids, milk amino acids, β-casein A2, biological value


This paper considers the development of a technique to increase the biological value of milk and reduce the manifestations of allergic symptoms when it is consumed. The object of the study is a technique for enriching A2 milk. When digesting A2 milk, β-casomorphine-7 is not formed, which negatively affects the physiology of the gastrointestinal tract, cardiovascular, nervous, and endocrine systems. It is recommended to use milk, to which biologically active substances are added, so the question of its enrichment is relevant. Under industrial conditions, artificial vitamin and mineral complexes are used to enrich milk. Given that natural and synthetic substances have different effects on the human body, it is proposed to use carrot processing derivatives (Daucus carota) as a natural enrichment additive. The use of carrot powders improves the amino acid spectrum of milk. The mass concentration of amino acids in A2 milk enriched with powder from carrot peels was 4.87 g/100 g. The highest concentration found was, g/100 g: glutamic acid (0.84), proline (0.50), aspartic acid (0.42), leucine (0.41), and valine (0.35). It was established that the use of 200 g of such milk provides the daily needs of the body in essential amino acids: threonine, leucine, and phenylalanine (by 16 %), methionine (by 4 %), isoleucine (by 14 %), lysine (by 18 %), valine (by 20 %). It was found that A2 milk enriched with powder from whole carrot roots has a higher content of carotenoids (0.1068 mg/100 ml), providing the body's need for them by 1.4 %. Such milk can be an additional source of vitamin A produced in the human body. It is recommended to use powder from whole carrot roots for the enrichment of A2 milk under industrial conditions.

Author Biographies

Maryna Samilyk, Sumy National Agrarian University

PhD, Associate Professor

Department of Technology and Food Safety

Roman Tsyrulyk, Sumy National Agrarian University

Postgraduate Student

Department of Technology and Food Safety

Natalia Bolgova, Sumy National Agrarian University

PhD, Associate Professor

Department of Technology and Food Safety

Victoriia Vechorka, Sumy National Agrarian University

Doctor of Agricultural Sciences, Professor

Department of Breeding and Selection of Animals and Aquatic Bio-Resources

Taisia Ryzhkova, State Biotechnological University

Doctor of Technical Sciences, Professor

Department of Processing Technology and Quality of Animal Husbandry Products

Raisa Severin, State Biotechnological University

PhD, Associate Professor, Head of Department

Department of Epizootology and Microbiology

Hanna Lysenko, State Biotechnological University

PhD, Associate Professor, Head of Department

Department of Processing Technology and Quality of Animal Husbandry Products

Irуna Heіda, State Biotechnological University

Senior Lecturer

Department of Processing Technology and Quality of Animal Husbandry Products


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Devising a technique for improving the biological value of A2 milk by adding carrot powder




How to Cite

Samilyk, M., Tsyrulyk, R., Bolgova, N., Vechorka, V., Ryzhkova, T., Severin, R., Lysenko, H., & Heіda I. (2022). Devising a technique for improving the biological value of A2 milk by adding carrot powder. Eastern-European Journal of Enterprise Technologies, 6(11 (120), 44–50.



Technology and Equipment of Food Production