Scientific explanation of composition of acidophilic-whey ice cream, enriched with protein

Abstract

The work is devoted to solving the actual problem of the dairy industry complex processing of food raw materials; rational use of production resources by reducing the technological process duration.The aim of the research is to substantiate the composition of a new type of acidophilic-whey ice cream of high nutritional value due to enrichment with a complex of proteins, probiotic sourdough and pectin-containing vegetable paste.