Evaluation of social and economic efficiency from the intoduction of acidophilic-whey enriched ice cream

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dc.contributor.authorMykhalevych, Artur
dc.contributor.authorOsmak (Fedchenko), Tetiana
dc.contributor.authorPolishchuk, Galyna
dc.contributor.authorBandura (Kuzmyk), Uliana
dc.date.accessioned2021-06-01T09:11:27Z
dc.date.available2021-06-01T09:11:27Z
dc.date.issued2021
dc.description.abstractIce cream belongs to the group of dairy desserts that are in great demand among consumers and have a high nutritional value. The modern range of ice cream is quite wide, but unfortunately, almost does not include ice cream with a balanced content of essential nutrients. Instead, the range of domestic ice cream is mainly high-fat products of cream and ice cream groups, although the world's demand for low-calorie milk ice cream is growing every year. To improve the nutritional status of the population of Ukraine, a new type of acidophilic enriched ice cream has been developed at the Department of Milk and Dairy Products Technology of NUFT. Ice cream was produced on the basis of whey with the use of a complex of proteins (whey protein concentrate, sodium caseinate, soy protein isolate) and probiotic starter based on Lactobacillus acidophilus. To improve consumer characteristics, vegetable pectin-containing paste was introduced into fermented milk ice cream.uk_UA
dc.identifier.citationEvaluation of social and economic efficiency from the intoduction of acidophilic-whey enriched ice cream / A. Mykhalevych, T. Osmak, G. Polishchuk, U. Kuzmyk // Матеріали Всеукраїнської наукової конференції молодих учених і науково- педагогічних працівників, 20 травня 2021 р. – C. 147-149.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/34195
dc.subjectacidophilic-whey ice creamuk_UA
dc.subjectprotein concentratesuk_UA
dc.subjectpectin-containing pureeuk_UA
dc.subjectкафедра технології молока і молочних продуктівuk_UA
dc.subjectenriched ice creamuk_UA
dc.subjectLactobacillus acidophilusuk_UA
dc.subjectlow-calorieuk_UA
dc.titleEvaluation of social and economic efficiency from the intoduction of acidophilic-whey enriched ice creamuk_UA
dc.typeThesisuk_UA

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