Complex Analysis of Quality Indices of Ice Cream with the Use of Milk and Protein Concentrates

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dc.contributor.authorOsmak (Fedchenko), Tetiana
dc.contributor.authorPolishchuk, Galyna
dc.contributor.authorKochubei-Lytvynenko, Oksana
dc.contributor.authorMykhalevych, Artur
dc.date.accessioned2019-12-02T13:13:44Z
dc.date.available2019-12-02T13:13:44Z
dc.date.issued2019
dc.description.abstractThe 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.uk_UA
dc.identifier.citationComplex Analysis of Quality Indices of Ice Cream with the Use of Milk and Protein Concentrates / T. Osmak, G. Polischuk, O. Kochubei-Lytvynenko, A. Mykhalevych // New industries, digital economy, society – projections of the future II : booklet of the 58th Science Conference of Ruse University. – Bulgaria : Silistra, Ruse, Razgrad, 2019. – P. 426.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/30452
dc.language.isoenuk_UA
dc.subjectice creamuk_UA
dc.subjectmilk -protein concentratesuk_UA
dc.subjectcomplex analysisuk_UA
dc.subjectморозивоuk_UA
dc.subjectмолочно-білкові концентратиuk_UA
dc.subjectкомплексний аналізuk_UA
dc.subjectкафедра технології молока і молочних продуктівuk_UA
dc.titleComplex Analysis of Quality Indices of Ice Cream with the Use of Milk and Protein Concentratesuk_UA
dc.typeThesisuk_UA

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