Polishchuk, GalynaKochubei-Lytvynenko, OksanaOsmak (Fedchenko), TetianaBandura (Kuzmyk), UlianaBass, OksanaMykhalevych, ArturSapigа, Victoria2021-04-222021-04-222021Scientific explanation of composition of acidophilic-whey ice cream, enriched with protein / G. Polischuk, O. Kochubei-Lytvynenko, T. Osmak, U. Kuzmyk, O. Bass, A. Mykhalevych, V. Sapiga // Food and Environment Safety. – 2021. – Vol. XX, Is. 1. – Р. 13-20.https://dspace.nuft.edu.ua/handle/123456789/33567The work is devoted to solving the actual problem of the dairy industry - complex processing of food raw materials, expanding the range of dairy and milk-containing products of high nutritional value due to enrichment of protein, pro- and prebiotics, rational use of production resources by reducing the 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.enacidophilic-wheyice creamproteinацидофільно-сироватковеморозивобілоккафедра технології молока і молочних продуктівOther