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Сurrent trends in the production of milk-vegetable pastes
(2023) Pivtoratska, Angelina; Mykhalevych, Artur; Osmak (Fedchenko), Tetiana; Bandura (Kuzmyk), Uliana
Sour milk pastes occupy an important place in the diet of all segments of the population, which is due to their high nutritional value, namely the content of easily digestible complete milk protein, vitamins, mineral elements and dietary properties. With the change in taste preferences of consumers, there is a change in nutritional requirements.
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.
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 %.