1 documents found
Head: Bernyk Iryna M.. Development of the technology of combined milk-based products. (popup.stage: ).
Vinnytsia National Agrarian University. № 0224U000020
1 documents found
Updated: 2025-12-07
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0224U000020,
0122U202012
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Development of the technology of combined milk-based products
Bernyk Iryna M., Доктор технічних наук
01-01-2024
Vinnytsia National Agrarian University
The object of research is plant raw materials, technologies and formulation of combined milk-based products, product quality, nutritional and biological value. The purpose of the work is the development of technologies and recipes for the production of combined milk-based products using a combination of dairy and vegetable raw materials. Research methods are physico-chemical, organoleptic, and microbiological for the study of quality and safety indicators of raw materials, semi-finished products, and finished products. The technology is based on the idea of production of combined dairy products, which combine traditional consumer properties with the technological capabilities of functional and technological ingredients of plant origin, aimed at expanding the raw material base, which will solve the problems of reducing the deficit of basic nutrients in the population's diet. Due to the high content of dietary fibers, protein substances, vitamins, minerals and polyphenols in plant raw materials, the physicochemical properties of products are improved. Also, due to the starch content, the colloidal system of combined fermented milk drinks is stabilized, the rheological characteristics are improved. They can be recommended for mass consumption and health food. Based on the results of the research, the influence of plant ingredients on the organoleptic and physico-chemical quality indicators of combined milk-based products was established, the technological parameters of the preparation of plant ingredients were investigated, and the rational amount of new ingredients in the recipe was determined. The obtained results have a significant social effect for the expansion of the range of functional dairy products of mass demand with pleasant taste nuances, increased nutritional and biological.
Kolyanovska Ludmila M.
Novgorodska Nadya Volodymyryvna
Ovsiienko Svitlana M.
Solomon Alla M.
2024-01-01
Updated: 2025-12-07
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