Browsing by Subject кафедра технології молока і молочних продуктів

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Issue DateTitleAuthor(s)
2018Determinatoin of the total dose of ionizing radiationOvsiienko, Kira; Slobodyan, Olga
2017Determining of expidience use of dry basil leaves in the technology of sour milk pasteYushchenko (Gonchar), Natalia; Kuzmyk, Uliana; Yatsenko, Olga; Mykhalevych, Artur; Kushil, Anna; Panchenko, Alexandra; Skyibida, Valeriya
2020Determining the efficiency of using egg products for the stabilization of emulsion when making milk-containing curdsbased productsBelemets, Tatiana; Radzievska, Irina; Yushchenko (Gonchar), Natalia; Kuzmyk, Uliana
2021Development of a new type of alcoholic ice creamKochubei-Lytvynenko, Oksana; Osmak (Fedchenko), Tetiana; Kuzmyk, Ulyana; Mykhalevych, Artur
2021Development of a new type of alcoholic ice creamKuzmyk, Ulyana; Kochubei-Lytvynenko, Oksana; Polishchuk, Galyna; Osmak (Fedchenko), Tetiana; Bass, Oksana; Mykhalevych, Artur
2018Development of mathematic model of spiced sour-milk pastas qualityGuts, Viktor; Yushchenko (Gonchar), Natalia; Kuzmyk, Uliana
2019Development of mathematical apparatus of the expert system for modelling ice cream recipes with specified quality parametersBreus, Natalia; Hrybkov, Serhii; Polishchuk, Galyna; Seidykh, Olga
2018Development of modeling theоretical studies on fractionating distillation parameters of natural sources of aromaFrolova, Natalia; Yushchenko (Gonchar), Natalia
2016Development of natural spices compositions for fermented milk productsYushchenko (Gonchar), Natalia; Mykoliv, Ivan; Kuzmyk, Uliana
2021Development of resource-saving technologies in the dairy industryMykhalevych, Artur; Polishchuk, Galyna; Bass, Oksana
2020Effect of the complex improver on consumer properties of bakery productsBilyk, Olena; Halykova, Esma; Shevchenko, Anastasia; Kochubei-Lytvynenko, Oksana; Bondarenko, Julia V.; Fain, Albina
1997Electro-microscopic investigations of the structure of butter with inulinRashevska, Tamara
2015Electrohydraulic treatment of whey: prospects, capabilitiesKochubei-Lytvynenko, Oksana; Chernyushok, Olga
2016Enriching fat component for cultured milk foods based on natural vegetable oilsYushchenko (Gonchar), Natalia; Radzievska, Irina; Belemets, Tatiana
2021Enzymatic destruction of protopectin in vegetable raw materials to increase its structuring ability in ice creamSapiga, Victoria; Polishchuk, Galyna; Breus, Natalia; Osmak (Fedchenko), Tetiana
2021Enzymatic hydrolysis of lactose in concentrates of reconstituted demineralized whey, intended for ice cream productionOsmak (Fedchenko), Tetiana; Mleko, Stanislaw; Bass, Oksana; Mykhalevych, Artur; Kuzmyk, Uliana
2021Evaluation of oxidity resistance of milk-containing products based on blending of vegetable oilsBelemets, Tatiana; Radzievska, Irina; Tochkova, Oksana; Yushchenko (Gonchar), Natalia; Kuzmyk, Uliana; Mykhalevych, Artur
2021Evaluation of social and economic efficiency from the intoduction of acidophilic-whey enriched ice creamMykhalevych, Artur; Osmak (Fedchenko), Tetiana; Polishchuk, Galyna; Kuzmyk, Uliana
2016Evaluation of the biochemical activity of lactose-fermenting yeast Kluyveromyces lactis for whey and apple pectin mixture fermentationChepel, Natalia; Grek, Olena; Krasulya, Olena
2014Fatty acid composition of dairy fat products of vegetable originGrek, Olena; Krasulya, Olena; Savchenko, Alexander; Petrina, Alla