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Документ Resource-saving technologies in the production of children's dairy products(2024) Bass, Oksana; Bandura (Kuzmyk), UlianaWhey milk has numerous nutritional advantages and applications in the technology of dairy, milk-containing and other food products, including those intended for children's nutrition. The potential health benefits of this product are obvious and mostly studied for adult consumers. Thus, detailed studies are needed, including clinical ones, confirming the positive impact of the properties of whey proteins on children's health.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 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 Qualimetric evaluation of sensory properties of acidophilic-whey ice cream with oat beta-glucan(2022) Mykhalevych, Artur; Polishchuk, Galyna; Bandura (Kuzmyk), UlianaIn this study, it was carried a qualimetric assessment of the organoleptic properties of the developed composition of ice cream. The authors used special method for studying the organoleptic properties of ice cream. Organoleptic evaluation was conducted by a commission of 10 people from among scientific, research and teaching staff and postgraduates of the Milk and Dairy Products Technology Department in conditions that meet the requirements of the evaluation standard. The obtained data confirm the expediency of applying oat beta-glucan at the level of 0.75 %, which correlates with the functional and technological properties of ice cream and provides the highest indicators of organoleptic perception. У статтіпроведено кваліметричнуоцінку органолептичних властивостей розробленої композиції морозива. Автори використовували спеціальну методику дослідження органолептичних властивостей морозива. Органолептичну оцінку проводила комісія у складі 10 осіб з числа науково-педагогічних працівників та аспірантів кафедри технології молока та молочних продуктів в умовах, щовідповідають вимогам стандарту оцінки. Отримані дані підтверджують доцільність застосування бета-глюкану вівса на рівні 0,75 %, що корелює з функціонально-технологічними властивостями морозива та забезпечує найвищий рівень органолептичних показників.Документ Investigation of the fermentation process of demineralized whey concentrates for ice cream production(2021) Bandura (Kuzmyk), Uliana; Bass, Oksana; Mykhalevych, Artur; Osmak (Fedchenko), TetianaThe cheapest source of biologically complete whey proteins in ice cream is condensed and dry whey. However, whey contains up to 70-75% of lactose from the total dry matter content, the excess of which in ice cream causes its excessive crystallization. The purpose of the research is to study the patterns of the process of lactose hydrolysis in reconstituted concentrates of sweet demineralized whey, intended for the production of ice cream with higher content of whey proteins and low lactose content.Документ Development of a new type of alcoholic ice cream(2021) Kochubei-Lytvynenko, Oksana; Osmak (Fedchenko), Tetiana; Bandura (Kuzmyk), Uliana; Mykhalevych, ArturThe 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.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 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 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 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.