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Документ Academic integrity - a step into the future(2021) Mykhalevych, Artur; Sapiga, Victoria; Bandura (Kuzmyk), UlianaThe processes of European integration cover more and more areas of human life. Education, especially higher, is no exception. Ukraine has clearly defined the benchmark for entering the educational space of Europe, for which the modernization of educational activities is carried out in accordance with European requirements.Документ Analysis of the nature of the composition substances of sour-milk dessert with plant-based fillers(2022) Polishchuk, Galyna; Bandura (Kuzmyk), Uliana; Osmak (Fedchenko), Tetiana; Kurmach, Mykhailo; Bass, OksanaThe nature and interaction of the constituent substances that make up the sour-milk dessert with plant-based fillers have been studied by the method of IR spectroscopy. This method is used to study the diverse nature of substances. The spectral range applied was in the range of 500–4,000 s -1. It was found that the intensity of functional groups absorption in the range of 2,500–3,500 s-1 is due to the valence vibrations of NH-, CH and S-H-groups, indicating the presence of free organic acids, aromatic substances. In addition, in the spectra of sour-milk dessert with plant-based fillers, an absorption intensity in the range of 1,470–1,335 s-1 is observed, which indicates the presence of soluble pectin. Proteins characteristics in the samples are observed at absorption in the range of 3,300–3,500 cm-1, which is due to the valence vibrations of the N-H bond in the -NH2 groupsДокумент Application of milk protein concentrates in preparation of reduced fat sour cream(2022) Mykhalevych, Artur; Kostenko, Olena; Polishchuk, Galyna; Bandura (Kuzmyk), UlianaThe rational doses of milk-protein ingredients in reduced fat sour cream that prevent excessive acidity of milk cream during fermentation, structure and stabilize this product during 5 days of storage, are the following: skimmed milk powder, 1%, sodium caseinate, 0.5%, caseinate calcium, 0.75%, whey protein concentrate, 1%, hydrolyzed whey concentrate, 30%. According to the level of inhibition of the lactic acid fermentation, milk-protein concentrates in the specified quantities can be arranged in the following sequence: skimmed milk powder → whey protein concentrate → caseinate calcium → hydrolyzed whey concentrate → sodium caseinate. By microstructural analysis of reduced fat sour cream, it was determined that 1% whey protein concentrate ensures proper moisture binding in the sour milk clot and contributes to the formation of a delicate structure with finely dispersed cells, while the use of 30% hydrolyzed whey concentrate forms a more viscous consistency of the product due to the presence of monosaccharides in it, which have a higher adsorption capacity for free moisture. The greatest structuring ability of caseinates and the most significant influence of whey proteins on the thixotropic properties of the reduced fat sour cream have been proved. A comprehensive indicator of the quality of reduced fat sour cream with milk-protein concentrates was calculated. Samples with 1% whey protein concentrate and 30% hydrolyzed whey concentrate had the most attractive sensory indicators, and got the highest score. The chemical composition of reduced fat sour cream samples with whey proteins was studied. It was found that 1% of whey protein concentrate increases the biological value by 1.3%, while 30% of hydrolyzed whey concentrate decreases it by 3.5%. According to the research results, whey protein concentrate was classified as a biological enhancer with moderate technological properties, and hydrolyzed whey concentrate as an effective technological additive that imitates the quality indicators of an analogue with medium fat content of 18-20%. Раціональними дозами молочно-білкових інгредієнтів у складі низькожирної сметани, що запобігають перекисанню вершків, структурують та стабілізують цей продукт впродовж 5-ти діб зберігання є наступні: сухе знежирене молоко – 1%, казеїнат натрію– 0,5%, казеїнат кальцію – 0,75%, концентрат сироваткових білків – 1%, концентрат гідролізованої сироватки – 30%. За ступенем гальмування процесу молочнокислого бродіння молочно-білкові концентрати у вказаних кількостях можна розташувати у такій послідовності: сухе знежирене молоко → концентрат сироваткових білків → казеїнат кальцію → концентрат гідролізованої сироватки → казеїнат натрію. За результатами мікроструктурного аналізу зразків низькожирної сметани визначено, що 1% концентрат сироваткових білків забезпечує належне утримання вологи у кисломолочному згустку та сприяє формуванню ніжної структури з дрібнодисперсними комірками, а використання 30% концентрат гідролізованої сироватки формує більш в’язку консистенцію продукту за наявності в ньому моноцукрів, які мають вищу адсорбувальну здатність вільної вологи. Доведено найбільшу структуруючу здатність казеїнатів та найсуттєвіший вплив сироваткових білків на тиксотропні властивості сметанного продукту. Проведено органолептичну оцінку та розраховано комплексний показник якості зразків низькожирної сметани та визначено зразки з 1% концентрат сироваткових білків та 30% концентратом гідролізованої сироватки як такі, що мають найбільш привабливі органолептичні показники. Досліджено хімічний склад зразків низькожирної сметани з сироватковими білками. Встановлено, що 1% концентрат сироваткових білків підвищує біологічну цінність на 1,3%, в той час як 30% концентрат гідролізованої сироватки знижує на 3,5%. За результатами досліджень, концентрат сироваткових білків було віднесено до біологічного збагачувача з помірними технологічними властивостями, а концентрат гідролізованої сироватки до ефективної технологічної добавки, що імітує показники якості аналогу із середньою жирністю 20%.Документ Comprehensive quality assessment of organoleptic indicators of fruit-vegetable sauce with pine nuts(2021) Mykhalevych, Artur; Bandura (Kuzmyk), UlianaMany people lack adequate amounts of foods that are rich in the nutrients needed for health and a productive life. Deficiencies of iron, vitamin A and iodine are also widespread; about 300 million people are affected every year, and a much greater number are at risk of these deficiencies. Sauce products are able to diversify the human diet, regulate the nutritional value of the main dish through a combination of prescription components, mainly of plant origin, which increase the biological value. According to world experience, the defining characteristic of food products is their quality.Документ Current trends in the production of lactose-free dairy products(2023) Pavliuk, Iryna; Bandura (Kuzmyk), Uliana; Osmak (Fedchenko), Tetiana; Mykhalevych, ArturRecently research, aimed at developing methods and technologies for more efficient use of raw materials in the food industry (including the dairy industry), is intensively conducted.Документ Current trends of resource saving in the dairy industry(2022) Mykhalevych, Artur; Bandura (Kuzmyk), Uliana; Sapiga, VictoriaResource savings at the enterprises of the dairy industry of Ukraine is a modern way to increase production efficiency and cost-effective implementation, which not only saves raw materials, but also affects the growth of production with the same quantities of whole milk, fuel and auxiliary materials. Milk and products of its processing are renewable raw materials, relatively expensive, and the process of their production - time-consuming. Therefore, in terms of full economic calculation, it is necessary to direct funds and efforts to preserve raw milk, to a more complete and rational use of all its components in the processing process.Документ Determination of carbohydrate composition of aromatic raw materials(2013) Yushchenko (Gonchar), Natalia; Bandura (Kuzmyk), UlianaInvestigated the carbohydrate composition of the proposed spices. The results can be used to create compositions of spices and development of technology products with their use.Документ Determination of technological parameters of obtaining stevia extract(2022) Belemets, Tatiana; Bandura (Kuzmyk), Uliana; Gryschenko, Roman; Osmak (Fedchenko), TetianaThe results of the experimental studies, obtained and presented in the article, can be used to carry out further physicochemical analyzes of the quality of the obtained stevia extracts and the possibility of combining them with a milk base to obtain a dietary range of food products.Документ Determining of expidience use of dry basil leaves in the technology of sour milk paste(2017) Yushchenko (Gonchar), Natalia; Bandura (Kuzmyk), Uliana; Yatsenko, Olga; Mykhalevych, Artur; Kushil, Anna; Panchenko, Alexandra; Skyibida, ValeriyaThe calculation o f the degree o f maintenance o f daily human needs in certain phenolic compounds with P-vitamin activity was estimated at the use of 100 g of sour milk paste (according to the formulations developed, the dose of the extract - 10 %). Consumption o f sour milk paste with an extract o f basil will ensure daily need for routine by 11.0 %, tannin - by 0.7 %, catechin - by 1.9 %.Документ Determining the efficiency of using egg products for the stabilization of emulsion when making milk-containing curdsbased products(2020) Belemets, Tatiana; Radzievska, Irina; Yushchenko (Gonchar), Natalia; Bandura (Kuzmyk), UlianaThe appropriateness of using the phospholipids of egg products has been considered as an alternative to synthetic emulsifiers in the technology of making milk-containing curds-based sour milk products (hereinafter, milk-containing products) of the functional purpose. Underlying the development is the improvement of conventional technology by replacing 50 % of milk fat with a blend of natural vegetable oils (based on the mathematically calculated ratios). This could increase the content of essential fatty acids to the level commensurate with the physiological norms of their consumption. Adding the products of chicken egg processing as a useful and safe natural emulsifier would prevent the separation of the product's fatty phases. The emulsifying mixture "Prottekt 01" has been used as control. The rational dosage for introducing the selected natural emulsifiers has been determined, based on the calculation of 1...4 % to the mass of the introduced vegetable fats (blend), which ensure the highest fat-retaining capacity (FRC) indicator and do not affect the organoleptic characteristics of the product. It has been established that the stability of direct emulsifiers (DE) «o/w» is 100 % in the case of using egg yolk powder or the emulsifier "Prottekt 01" in the amount of 3 %; egg powder or albumin – 4 %. The rational ratio of the formulation components has been determined for such emulsions – water phase:vegetable oil blend:egg yolk powder – as 21:76:3, provided the lowest possible percentage of a water phase (whey) is introduced. The dependence of a moisture-retaining capacity indicator on the moisture content in a milk-containing product that included the experimental samples of emulsions has been confirmed. The dependence established is in good agreement with a phenomenon of the reduced moisture-retaining capacity in a food product when its fat content increases as a result of the lower moisture-retaining capacity of the fatty phase compared with the protein phase. The derived dependence of lecithin content on the indicators of FRC and DE proves the appropriateness of choosing the egg yolk powder as an emulsifier for making a milk-containing curds-based sour milk product. The highest indicators of FRC, 5 cm3/g, and the formation of 100 % of DE, are observed when using 3 % of the egg yolk powder (with a lecithin content of 10.3 g/100 g of the product) in the emulsifier compositionДокумент Development of mathematic model of spiced sour-milk pastas quality(2018) Guts, Viktor; Yushchenko (Gonchar), Natalia; Bandura (Kuzmyk), UlianaComprehensive assessment effectiveness and food products quality forecast was substantiated using organoleptic estimation, profiles construction and usage of differential equations. The pastas with spices based on soft diet cottage cheese produced of variable recipes quality was selected as an object of the study.In the pastas composition such spices as allspice, black pepper, ginger, cinnamon, anise, cloves, cardamom, fenugreek and nutmeg were used in amount of 0.27... 1.1%. Profiles of square area quality and differential equation for solving and analyzing by a computer program with usage of «Maple» pack were developed based on mathematical model in order to assess the quality o f these dairy products. The analytical research results on product quality were obtained from organoleptic parameters and content of biologically active substances (tannin, catechin, and rutin) with usage of symbolic computer mathematics and graphic images methods.Документ Development of natural spices compositions for fermented milk products(2016) Yushchenko (Gonchar), Natalia; Mykoliv, Ivan; Bandura (Kuzmyk), UlianaDifferent types of spices complement each other, creating a unique flavor that distinguishes one product from another. Have been determined ratios of the components in spice compositions and have been developed spice compositions for fermented dairy products.Документ Enzymatic hydrolysis of lactose in concentrates of reconstituted demineralized whey, intended for ice cream production(2021) Osmak (Fedchenko), Tetiana; Mleko, Stanislaw; Bass, Oksana; Mykhalevych, Artur; Bandura (Kuzmyk), UlianaThe feasibility of using fermented concentrates of reсonstitutd demineralized sweet whey as a source of whey proteins and monosaccharides in ice cream was proved.Ice cream with a higher content of milk proteins is usually enriched with casein and caseinates, whey protein concentrates, as well as dry dairy products. It was proved the possibility of increasing the protein content by 30-90% in ice cream with a mass fraction of 10.5% fat by adding concentrates of whey proteins and milk proteins, but it significantly increases the cost of the finished product at its rather high-fat content.Документ Evaluation of oxidity resistance of milk-containing products based on blending of vegetable oils(2021) Belemets, Tatiana; Radzievska, Irina; Tochkova, Oksana; Yushchenko (Gonchar), Natalia; Bandura (Kuzmyk), Uliana; Mykhalevych, ArturIt is known that one of the main causes of spoilage of fats (in particular vegetable fats), as well as products made with their use, is an increase in acid and peroxide numbers. Physicochemical indicators have a significant impact not only on the quality and organoleptic characteristics of the product, but also on its safety. For this purpose, the dependence of the indicators of acid and peroxide numbers of the created blend of vegetable oils in the technologies of milk-containing products during storage has been investigated. The object of research is experimental samples of a three-component blend of vegetable oils and milk fat isolated from milk-containing curd paste and milk-containing sour cream sauce. The subject of research is the dynamics of the growth of acid and peroxide numbers of samples and changes in their organoleptic quality indicators. The obtained data on the kinetics of oxidation of a blend of vegetable oils indicate that the increase in acid and peroxide numbers during the studied shelf life does not differ in intensity. The average threshold for an increase in acid and peroxide numbers is insignificant and amounts to 0.02–0.03 mgKOH/h and 0.2–0.21 mmol1/2O/kg for 5 days. In accordance with the obtained results of the kinetics of oxidation of the released fat of milk-containing curd paste, there is a slight increase in acid and peroxide numbers, namely: at the end of 7 days – up to 0.3 mgKOH/h and 1.9 mmol1/2O/kg, respectively, and in at the end of 10 days– up to 0.32 mgKOH/h and 2.3 mmol1/2O/kg. Based on the obtained results of the kinetics of oxidation of the released fat from the milk-containing sour cream sauce, there is a tendency to a gradual increase in the acid and peroxide numbers with an increase in the oxidation time. It is noted that the maximum values of acidic – 0.3 mgKOH/h and peroxide numbers – 2.2 mmol1/2O/kg at the end of the shelf life of 21 days are reached. According to the results obtained for the organoleptic evaluation of experimental samples of the blend and the released fat from milk-containing products, no significant changes were found during the studied shelf life.Документ Evaluation of social and economic efficiency from the intoduction of acidophilic-whey enriched ice cream(2021) Mykhalevych, Artur; Osmak (Fedchenko), Tetiana; Polishchuk, Galyna; Bandura (Kuzmyk), UlianaIce cream belongs to the group of dairy desserts that are in great demand among consumers and have a high nutritional value. The modern range of ice cream is quite wide, but unfortunately, almost does not include ice cream with a balanced content of essential nutrients. Instead, the range of domestic ice cream is mainly high-fat products of cream and ice cream groups, although the world's demand for low-calorie milk ice cream is growing every year. To improve the nutritional status of the population of Ukraine, a new type of acidophilic enriched ice cream has been developed at the Department of Milk and Dairy Products Technology of NUFT. Ice cream was produced on the basis of whey with the use of a complex of proteins (whey protein concentrate, sodium caseinate, soy protein isolate) and probiotic starter based on Lactobacillus acidophilus. To improve consumer characteristics, vegetable pectin-containing paste was introduced into fermented milk ice cream.Документ Impact of vegetable oils on the fatty acid composition of a milk-containing curd product(2021) Belemets, Tatiana; Radzievska, Irina; Yushchenko (Gonchar), Natalia; Bandura (Kuzmyk), Uliana; Pasichnyi, Vasyl; Kochubei-Lytvynenko, Oksana; Frolova, Natalia; Mykoliv, Ivan; Korablova, OlgaIt was determined that the proposed 50% replacement of the mass fraction of milk fat of milk-containing curd product allows to sufficiently increase the content of monounsaturated and olyunsaturated fatty acids, as well as bring the fatty acid composition of milk-containing product to the theoretical “ideal fat” recommended by nutritionists.Документ Implementation of resource-saving technologies of whey processing - a step to sustainable development of dairy companies(2021) Mykhalevych, Artur; Sapiga, Victoria; Bandura (Kuzmyk), UlianaThe implementation of resource-saving technologies involves the development of industries, including their greening, which ensures the full and integrated use of raw materials and significantly reduces the negative impact of industrial waste on the natural environment.Документ Improvement of process and equipment for homogenization of ointments and pastes(2020) Mykhailyshyn, Sviatoslav; Hrininh, Kateryna; Bandura (Kuzmyk), Uliana; Gubenia, OleksiiThe scientific novelty of the results is to obtain a number of dependences of the viscosity of ointments and pastes on the shear rate and temperature. The practical value is to improve the design of the homogenizer and, accordingly, to reduce the time of homogenization.Документ Influence of demineralized whey concentrates on ice cream sugar content(2023) Polishchuk, Galyna; Bandura (Kuzmyk), Uliana; Bass, Oksana; Mykhalevych, ArturThe article presents the issue of food waste among young people. The research is based on the causes of the impact, possible solutions to combat food waste, the causes of its spread and the factors contributing to the spread of food waste worldwide. This is a important topic for all humans and the behaviour of young peoples is very important to be studied.Документ Investigation of functional-technological properties of soya protein(2018) Kochubei-Lytvynenko, Oksana; Yatsenko, Olga; Yushchenko (Gonchar), Natalia; Bandura (Kuzmyk), UlianaThere was offered and grounded the use of functional technological properties of the soya protein isolate in the technology of oil pasts. It will allows to increase the balance of the oil past composition additionally and will favor the decrease of extracting moisture during the storage term. There was studied the dynamics of a gradient of the limit stress of soya protein: hydrated soya protein, hydrated soya protein with the temperature processing, hydrated soya protein with the preliminary keeping during 24 h, hydrated soya protein with the preliminary keeping during 24 h and temperature processing during 5 min, hydrated soya protein with the preliminary keeping during 24 h and temperature processing during 10 min; hydrated soya protein with the preliminary keeping during 24 h and temperature processing during 15 min. It was established, that the hydrated isolate of soya protein is a plastic system, has enough strength. The limit stress parameter at the variable velocity of deformation of model samples determines optimal technological parameters of preparing the soya isolate: hydromodule - 1:8, temperature processing - (82±2) °C, process duration 10 min with preliminary keeping during 24 hours. As a result of the studies, there were demonstrated technological parameters of preparing the soya protein isolate for obtaining the oil past by the direct mixing with the oil base. В технології запропоновано та обґрунтовано використання функціонально-технологічних властивостей соєвого білкового ізоляту. Це дозволить додатково збільшити баланс складу та сприятиме зменшенню вологості протягом терміну зберігання. Вивчено динаміку градієнта граничного напруження соєвого білка: гідратованого соєвого білка, гідратованого соєвого білка з температурною обробкою, гідратованого соєвого білка з попереднім утриманням протягом 24 годин, гідратованого соєвого білка з попереднім зберігання протягом 24 годин і обробка температури протягом 5 хв, гідратований соєвий білок з попереднім утриманням протягом 24 години і обробка температури протягом 10 хв; гідратованого соєвого білка з попереднім утриманням протягом 24 годин і температури обробка протягом 15 хв. Було встановлено, що гідратований ізолят соєвого білка є пластичною системою, яка має достатню силу. Параметр граничного напруження при зміненій швидкості деформації зразків моделі визначає оптимальні технологічні параметри готування соєвого ізоляту: гідромодуль - 1:8, обробка температури - (82 ± 2) °С, тривалість процесу 10 хв з попереднім зберігання протягом 24 годин. В результаті проведених досліджень були продемонстровані технологічні параметри приготування соєвого протеїну для отримання масляних паст прямим змішуванням з масляною основою.