Development of a new type of alcoholic ice cream

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dc.contributor.authorKochubei-Lytvynenko, Oksana
dc.contributor.authorOsmak (Fedchenko), Tetiana
dc.contributor.authorBandura (Kuzmyk), Uliana
dc.contributor.authorMykhalevych, Artur
dc.date.accessioned2021-11-30T12:05:15Z
dc.date.available2021-11-30T12:05:15Z
dc.date.issued2021
dc.description.abstractThe 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.uk_UA
dc.identifier.citationDevelopment of a new type of alcoholic ice cream / O. Kochubei-Litvinenko, T. Osmak, U. Kuzmyk, A. Mykhalevych // New industries, Digital Economy, Society – Projections of The Future IV : Booklet of the 60th Science Conference of Ruse University, Bulgaria, 2021 – P. 9.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/36656
dc.language.isoenuk_UA
dc.subjecttincturesuk_UA
dc.subjectice creamuk_UA
dc.subjectcryoscopic temperatureuk_UA
dc.subjectнастоянкиuk_UA
dc.subjectморозивоuk_UA
dc.subjectкріоскопічна температураuk_UA
dc.subjectкафедра технології молока і молочних продуктівuk_UA
dc.titleDevelopment of a new type of alcoholic ice creamuk_UA
dc.typeThesisuk_UA

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