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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 Investigation of the process of lactose enzymolysis in the production of acidophilic-whey ice cream(2021) Mykhalevych, Artur; Sapiga, Victoria; Polishchuk, Galyna; Osmak (Fedchenko), TetianaThe use of whey concentrates in ice cream requires taking into account the specifics of their possible impact on product quality in each case. Thus, enzymatic hydrolysis of lactose is widely used to reduce the content of milk sugar in whey of different degrees of concentration.Документ Studie des wasseraktivität indikators in fermentierten und unfermentierten molke konzentraten(2021) Mykhalevych, Artur; Osmak (Fedchenko), Tetiana; Bass, Oksana; Sapiga, VictoriaUnter modernen Bedingungen des menschlichen Lebens und Handelns ist es wichtig, den biologischen Wert von funktionellen Lebensmitteln zu steigern, die eine Schlüsselrolle bei der Verbesserung der allgemeinen Gesundheit und der Vorbeugung einer Reihe von Krankheiten spielen.In modern conditions of human life and action, it is important to increase the biological value of functional foods, which play a key role play in improving general health and preventing a range of diseases.Документ The nutritional value study of acidophilic-whey ice cream(2021) Polishchuk, Galyna; Osmak (Fedchenko), Tetiana; Bass, Oksana; Mykhalevych, ArturThe dietary structure of most people is extremely inconsistent with modern principles of rational nutrition and practical dietetics. Consumer rations often have an excess of foods with a high carbohydrate content and very little of the main sources of complete protein, dietary fiber and micronutrients. The scientific studies results of the actual nutritional status of the population in different regions indicate that the nutritional status of the child and adult population is seriously impaired. The reason for such a violation is the deficiency of complete (animal) proteins, polyunsaturated fatty acids, vitamins, macro- and microelements, as well as dietary fiber. Conversely, there is an excessive consumption of animal fats and easily digestible carbohydrates.Документ Technological rationalization of fermented ice cream production(Technological rationalization of fermented ice cream production / A. Mykhalevych, V. Sapiga, G. Polischuk, T. Osmak // Proceedings of the ІІ International Conference on European Dimensions of Sustainable Development, June 26, 2020. – Kyiv : NUFT, 2020. – P. 98., 2020) Mykhalevych, Artur; Sapigа, Victoria; Polishchuk, Galyna; Osmak (Fedchenko), TetianaIn recent years, the volume of production of health food products is growing, their caloric content is decreasing, and the share of ingredients with therapeutic or prophylactic properties in their composition is increasing. Therefore, instead of milk as a milk base in the ice cream, it is advisable to use secondary dairy resources - skim milk, buttermilk and whey, which was fermented by probiotic acidophilic starter, contain biologically complete proteins and can be further enriched with pectin-containing raw materials.Документ 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, ArturThe 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.