Development of a new type of alcoholic ice cream

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dc.contributor.advisorKuzmyk, Ulyana
dc.contributor.authorKochubei-Lytvynenko, Oksana
dc.contributor.authorPolishchuk, Galyna
dc.contributor.authorOsmak (Fedchenko), Tetiana
dc.contributor.authorBass, Oksana
dc.contributor.authorMykhalevych, Artur
dc.date.accessioned2022-01-20T12:42:23Z
dc.date.available2022-01-20T12:42:23Z
dc.date.issued2021
dc.description.abstractThe modern range of milk-based ice cream with an alcohol component was analyzed. The choice of alcoholic tincture in the composition of milk ice cream was substantiated. The cryoscopic temperature of the mixtures was determined using a measuring complex, the dynamic viscosity was determined by a Heppler viscometer, the melting resistance was determined by the melting time of the hardened ice cream samples, and the ice cream was whipped by the weight method. The possibility of using tinctures with an alcohol content of 20% as a part of milk ice cream has been scientifically confirmed. The selection of the structure stabilizer and rational modes of maturation of milk-alcohol mixtures were substantiated by the values of the coefficient of dynamic viscosity. According to the cryoscopic temperature of ice cream mixtures, it was found that the production of ice cream with a mass fraction of alcohol up to 3% determines the possibility of using conventional freezing modes to obtain a product of guaranteed quality. A new type of milk ice cream with the use of tinctures can be recommended for the introduction of the classical technological scheme of production with the clarification of maturation modes.uk_UA
dc.identifier.citationDevelopment of a new type of alcoholic ice cream / O. Kochubei-Lytvynenko, G. Polishchuk, T. Osmak, U. Kuzmyk, O. Bass, A. Mykhalevych // New industries, digital economy, society - projections of the future iv : 60th Annual Scientific Conference. – Bulgaria : University of Ruse and Union of Scientists, 2021. – P. 199–203.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/36923
dc.language.isoenuk_UA
dc.subjecttincturesuk_UA
dc.subjectice creamuk_UA
dc.subjectcryoscopic temperatureuk_UA
dc.subjectmaturationuk_UA
dc.subjectкафедра технології молока і молочних продуктівuk_UA
dc.titleDevelopment of a new type of alcoholic ice creamuk_UA
dc.typeArticleuk_UA

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