Перегляд за Автор "Mykhalevych, Artur"

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Academic integrity - a step into the future
(2021) Mykhalevych, Artur; Sapiga, Victoria; Bandura (Kuzmyk), Uliana
The 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.
Application of milk protein concentrates in preparation of reduced fat sour cream
(2022) Mykhalevych, Artur; Kostenko, Olena; Polishchuk, Galyna; Bandura (Kuzmyk), Uliana
The 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%.
Complex Analysis of Quality Indices of Ice Cream with the Use of Milk and Protein Concentrates
(2019) Osmak (Fedchenko), Tetiana; Polishchuk, Galyna; Kochubei-Lytvynenko, Oksana; Mykhalevych, Artur
The scientific and practical interest in the dairy industry is the development aimed at obtaining food with high nutritional value, which corresponds to the basic concept of balanced and rational nutrition. These products include the technology of frozen desserts (ice cream) using milk -protein concentrates. At the Department of Technology of Milk and Dairy Products of the National University of Food Technologies (Kyiv, Ukraine), ice cream formulations were developed, which include full -fledged protein concentrates - cottage cheese and soy protein concentrate.
Comprehensive quality assessment of organoleptic indicators of fruit-vegetable sauce with pine nuts
(2021) Mykhalevych, Artur; Bandura (Kuzmyk), Uliana
Many 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.
Current trends in the production of lactose-free dairy products
(2023) Pavliuk, Iryna; Bandura (Kuzmyk), Uliana; Osmak (Fedchenko), Tetiana; Mykhalevych, Artur
Recently 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.
Current trends of resource saving in the dairy industry
(2022) Mykhalevych, Artur; Bandura (Kuzmyk), Uliana; Sapiga, Victoria
Resource 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.
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, Valeriya
The 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 %.
Determining the influence of plant-based proteins on the characteristics of dairy ice cream
(2024) Mykhalevych, Artur; Polishchuk, Galyna; Bandura (Kuzmyk), Uliana; Osmak (Fedchenko), Tetiana; Bass, Oksana
This paper investigates the functional and technolog-ical properties of proteins in the composition of dairy ice cream. The object of the research was the technology of ice cream with plant-based proteins. The problem to be solved was the improvement of physical-chemical and rheolog-ical characteristics of mixtures and ice cream with a low fat content by using moisture-binding structuring proteins of plant origin
Development of a new type of alcoholic ice cream
(2021) Kochubei-Lytvynenko, Oksana; Osmak (Fedchenko), Tetiana; Bandura (Kuzmyk), Uliana; Mykhalevych, Artur
The 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.
Development of a new type of alcoholic ice cream
(2021) Kochubei-Lytvynenko, Oksana; Polishchuk, Galyna; Osmak (Fedchenko), Tetiana; Bass, Oksana; Mykhalevych, Artur; Bandura (Kuzmyk), Uliana
The 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.
Development of resource-saving technologies in the dairy industry
(2021) Mykhalevych, Artur; Polishchuk, Galyna; Bass, Oksana
Development and implementation of resource-saving technologies at dairy industry enterprises of Ukraine is a modern direction of production sustainable development and economically profitable investment, which not only saves raw materials, but also affects the growth of production and reduces the negative impact on the environment.
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), Uliana
The 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.
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, Artur
It 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.
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), Uliana
Ice 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.
Food fraud vulnerability as an urgent problem on Ukrainian food market
(2022) Mykhalevych, Artur; Lukianets, Halyna
As a result of food fraud, the world's food industry loses $ 30-40 billion annually. In addition to economic losses, food fraud can damage the health of the consumer, as well as result in irreversible damage to the reputation/brand of the food business. The main reason for food falsification is to obtain economic benefits. As a rule, it is the prospect of receiving monetary benefits that motivates people to commit food fraud at the expense of consumers. However, organizations may also be engaged in food fraud for other reasons, namely to increase their competitiveness. В результаті харчових шахрайств світова харчова промисловість втрачає 30-40 млрд доларів щорічно. Крім економічних втрат, шахрайство з харчовими продуктами може завдати шкоди здоров’ю споживача, а також спричинити незворотну шкоду репутації/бренду харчового бізнесу. Основною причиною фальсифікації харчових продуктів є отримання економічної вигоди. Як правило, саме перспектива отримання грошової вигоди спонукає людей до шахрайства з продуктами харчування за рахунок споживачів. Однак організації можуть також займатися шахрайством з продуктами харчування з інших причин, а саме для підвищення своєї конкурентоспроможності.
Food value study of acidophilic-whey ice cream
(2021) Polishchuk, Galyna; Osmak (Fedchenko), Tetiana; Bass, Oksana; Mykhalevych, Artur
The dietary structure of most people is extremely inconsistent with modern principles of rational nutrition and practical dietetics. By developing and improving the composition of products that increase the body's resistance in an unfavorable environment, including dairy, it is quite possible to improve the quality of human life, as well as to ensure the body's adaptation to unfavorable living and working conditions. Based on the results of previous studies, new types of acidophilic-whey ice cream, enriched with protein, have been developed. The amino acid composition and mineral composition of new types of ice cream enriched with protein were investigated with the help of amino acid and express analyzers. Based on the daily human need for these substances, it was concluded that the biological value of ice cream, enriched with a complex of proteins, increased by 15% in comparison with the control. It was also found that the introduction of pectin-containing raw materials into the composition of acidophilic-whey ice cream with protein concentrate provides a ratio of minerals that is close to the optimal for all age categories.
Formation of European environment culture and consciousness of students in Ukraine
(2021) Mykhalevych, Artur; Salavor, Oksana
Ukraine has many unresolved economic problems and a difficult environmental situation as a result of the Soviet past and inefficient governance in the post-Soviet period. At the same time, Ukraine plays an important role in ensuring environmental sustainability in Europe, as it is a geographical part of it. Solving environmental problems in Ukraine and training highly qualified environmentally conscious professionals in any field of activity are extremely important, as environmental problems are cross-border in nature. The current system of environmental education in Ukraine does not fully cope with the challenges facing today's generation of young professionals.
Functional and technological properties of oat beta-glucan in acidophilic-whey ice cream
(2022) Mykhalevych, Artur; Sapiga, Victoria; Polishchuk, Galyna; Osmak (Fedchenko), Tetiana
Functional and technological properties of protein ingredients in whey ice cream
(2022) Mykhalevych, Artur; Polishchuk, Galyna; Buniowska-Olejnik, Magdalena; Tomczynska-Mleko, Marta; Mleko, Stanislaw
This study explores rheological characteristics of mixes of whey ice cream with protein ingredients. The viscosity characteristics of the mixes were studied by the method of rotational viscometry. Foam overrun and foam resistance of ice cream mixes were determined using modified methods. The expediency of using protein ingredients in whey ice cream mixes to increase their nutritional value was shown. Addition of whey protein isolate in the amount of 3-5%, micellar casein, 3%, or whey protein concentrate, 3%, increased the foam overrun of whey ice cream mixes, while addition of soy protein isolate decreased it. The highest rate of foam resistance, 57.6-58.4%, was recorded for the mix with 3-5% of whey protein isolate. Based on the results of the analysis of flow rheograms of ice cream mixes with various protein ingredients, they were classified as food systems with a coagulation structure, characterized by pronounced thixotropic properties. In the case of micellar casein, whey protein concentrate or whey protein isolate, the thixotropic ability of the mixes increases from 58.2% to 62.2-72.2%. Soy protein isolate does not show the specified technological activity. The highest thixotropy of the mixes was observed for mixes with 3% micellar casein and 3-5% whey protein isolate due to their specific ability to form a spatial coagulation structure, which spontaneously restores the structure after destruction due to the presence of numerous low-energy bonds. Whey protein concentrate has a moderate effect on the rheological characteristics of the mixes, while the presence of soy protein isolate leads to a partial loss of the ability of the mixes to spontaneously restore the destroyed structure. The possibility to increase the total protein content in ice cream from 3.45% to 6.02-7.81% due to the use of technologically effective milk-protein ingredients has been proven. Micellar casein and whey protein isolate in the composition of whey ice cream mixes show high technological activity and significantly improve the quality indicators of the finished product. Це дослідження вивчає реологічні характеристики сумішей сироваткового морозива з білковими інгредієнтами. В'язкісні характеристики сумішей досліджували методом ротаційної віскозиметрії. Піностійкість сумішей для морозива визначали модифікованими методами. Показано доцільність використання білкових інгредієнтів у сумішах сироваткового морозива для підвищення їх харчової цінності. Додавання ізоляту сироваткового протеїну в кількості 3-5%, міцелярного казеїну 3% або концентрату сироваткового білка 3% підвищувало піноутворення сумішей сироваткового морозива, а додавання ізоляту соєвого білка зменшувало його. Найвищий показник піностійкості 57,6-58,4% зафіксований для суміші з 3-5% ізоляту сироваткового протеїну. За результатами аналізу реограм течії сумішей для морозива з різними білковими інгредієнтами їх віднесено до харчових систем з коагуляційною структурою, що характеризуються вираженими тиксотропними властивостями. У випадку міцелярного казеїну, концентрату сироваткового білка або ізоляту сироваткового білка тиксотропна здатність сумішей підвищується з 58,2% до 62,2-72,2%. Ізолят соєвого білка не виявляє зазначеної технологічної активності. Найвищу тиксотропність сумішей спостерігали у сумішей з 3% міцелярного казеїну та 3-5% ізоляту сироваткового білка через їх специфічну здатність утворювати просторову коагуляційну структуру, яка спонтанно відновлює структуру після руйнування за рахунок наявності численних низьких енергетичні зв'язки. Концентрат сироваткового протеїну має помірний вплив на реологічні характеристики сумішей, тоді як наявність ізоляту соєвого білка призводить до часткової втрати здатності сумішей до самовільного відновлення зруйнованої структури. Доведено можливість підвищити вміст загального білка в морозиві з 3,45% до 6,02-7,81% за рахунок використання технологічно ефективних молочно-білкових інгредієнтів. Міцелярний казеїн та ізолят сироваткового протеїну у складі сумішей для сироваткового морозива виявляють високу технологічну активність та значно покращують якісні показники готової продукції.
Implementation of resource-saving technologies of whey processing - a step to sustainable development of dairy companies
(2021) Mykhalevych, Artur; Sapiga, Victoria; Bandura (Kuzmyk), Uliana
The 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.