Grek, OlenaOsmak (Fedchenko), TetianaChubenko, LarysaMykhalevych, Artur2018-09-172018-09-172018Technological aspects of production of frozen dessert with protein-herbal component / О. Grek, Т. Osmak (Fedchenko), L. Chubenko, A. Mykhalevych // Food and Environment Safety. – Vol. XVII, Is. 2. – 2018. – Р. 197-204.https://dspace.nuft.edu.ua/handle/123456789/28151The emergency of the development of new frozen desserts with protein-milk concentrates, obtained by different coagulation methods, is substantiated. The advantages of using the thermo & heat coagulation of milk proteins are taken into consideration. Having in view the complex influence on the proteins of high temperature milk and the Rumex acid reagent, the parameters of the process are specified. As raw material for coagulation, skimmed milk with a mass fraction of dry matter of 11.2 ± 0.7%, protein, 3.7 ± 0.2%, titrated acidity, 17 ± 1.0°T, density, 1032 kg/m3 was selected. The amount of coagulant with a pH of 3.1 at a level of'7± 0.5% of the weight of skimmed milk satisfies the requirements for protein-herbal clots according to quality indices.enщавельsorrel (Rumex)термокислотна коагуляціяthermo & heat coagulation of proteinsбіологічна цінністьbiological valueморозивоice creamкафедра технології молока і молочних продуктівArticle