Technological aspects of production of frozen dessert with protein-herbal component

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dc.contributor.authorGrek, Olena
dc.contributor.authorOsmak (Fedchenko), Tetiana
dc.contributor.authorChubenko, Larysa
dc.contributor.authorMykhalevych, Artur
dc.date.accessioned2018-09-17T07:37:58Z
dc.date.available2018-09-17T07:37:58Z
dc.date.issued2018
dc.description.abstractThe emergency of the development of new frozen desserts with protein-milk concentrates, obtained by different coagulation methods, is substantiated. The advantages of using the thermo & heat coagulation of milk proteins are taken into consideration. Having in view the complex influence on the proteins of high temperature milk and the Rumex acid reagent, the parameters of the process are specified. As raw material for coagulation, skimmed milk with a mass fraction of dry matter of 11.2 ± 0.7%, protein, 3.7 ± 0.2%, titrated acidity, 17 ± 1.0°T, density, 1032 kg/m3 was selected. The amount of coagulant with a pH of 3.1 at a level of'7± 0.5% of the weight of skimmed milk satisfies the requirements for protein-herbal clots according to quality indices.uk_UA
dc.identifier.citationTechnological aspects of production of frozen dessert with protein-herbal component / О. Grek, Т. Osmak (Fedchenko), L. Chubenko, A. Mykhalevych // Food and Environment Safety. – Vol. XVII, Is. 2. – 2018. – Р. 197-204.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/28151
dc.language.isoenuk_UA
dc.subjectщавельuk_UA
dc.subjectsorrel (Rumex)uk_UA
dc.subjectтермокислотна коагуляціяuk_UA
dc.subjectthermo & heat coagulation of proteinsuk_UA
dc.subjectбіологічна цінністьuk_UA
dc.subjectbiological valueuk_UA
dc.subjectморозивоuk_UA
dc.subjectice creamuk_UA
dc.subjectкафедра технології молока і молочних продуктівuk_UA
dc.titleTechnological aspects of production of frozen dessert with protein-herbal componentuk_UA
dc.typeArticleuk_UA

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