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Registration Number

0225U003371, (0120U103103) , R & D reports

Title

Improving existing and creating new resource-efficient technologies of dairy products of high nutritional value

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Удосконалення існуючих та створення нових ресурсоефективних технологій молочних продуктів підвищеної харчової цінності

Head

Polishchuk Halyna Ye., Доктор технічних наук

Registration Date

23-06-2025

Organization

National university of food technologies

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On the basis of analytical and experimental researches to develop technologies of dairy products of the increased food valuable

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  Rozrobleni resursoefektyvni tekhnolohiyi novykh vydiv molochnykh produktiv pidvyshchenoyi kharchovoyi tsinnosti, a same: vpershe obhruntovano retsepturnyy sklad morozyva atsydofilʹno-syrovatkovoho na osnovi hidrolizovanoho kontsentratu syrovatky z masovoyu chastkoyu sukhykh rechovyny 40% u poyednanni z izolyatom soyevykh bilkiv, b-hlyukanamy riznoho pokhodzhennya ta kharchosmakovymy napovnyuvachamy; dovedeno tekhnolohichnu dotsilʹnistʹ zastosuvannya molochno-bilkovykh inhrediyentiv u skladi smetany z masovoyu chastkoyu zhyru 10% ta sukhykh produktiv hidrolizu krokhmalyu u skladi yohurtu; obhruntovano mozhlyvistʹ vykorystannya aktyvnoho kompleksu roslyn-dykorosiv, a same PlantagomajorL. ta Rumexacetósa ta pyure yahid brusnytsi ta zhuravlyny dlya osadzhennya bilkiv moloka z otrymannyam bilkovykh napivfabrykativ z pidvyshchenoyu biolohichnoyu tsinnistyu; naukovo obgruntovano dotsilʹnistʹ dodavannya pirohennoho kremnezemu vitchyznyanoho vyrobnytstva marky «A-300» u kilʹkosti 1 % do masy sukhoyi molochnoyi syrovatky z metoyu pidvyshchennya yiyi stabilʹnosti pid chas zberihannya. Ещё 1 005 / 5 000 Resource-efficient technologies for new types of dairy products with increased nutritional value have been developed, namely: for the first time, the recipe composition of acidophilic whey ice cream based on hydrolyzed whey concentrate with a mass fraction of dry matter of 40% in combination with soy protein isolate, β-glucans of various origins and food flavoring fillers has been substantiated; the technological feasibility of using milk-protein ingredients in sour cream with a mass fraction of fat of 10% and dry starch hydrolysis products in yogurt has been proven; the possibility of using an active complex of wild plants, namely PlantagomajorL. and Rumexacetósa and puree of lingonberry and cranberry berries for the precipitation of milk proteins with the production of protein semi-finished products with increased biological value has been substantiated; The feasibility of a

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Ivashchenko Olha M.
Bandura Uliana H.
Baraliuk Artem V.
Bartoshak Ivan V.
Bass Oksana O.
Vysotskyi Oleksandr O.
Hrek Viktor I.
Hrek Olena V.
Dmytrenko Ivan T.
Kochubei-Lytvynenko Oksana V.
Lisniuk Volodymyr L.
Lukashchuk Anatolii V.
Mandiuk Olena V.
Mykhalevych Artur P.
Onopriichuk Olena O.
Osmak Anton O.
Osmak Tetiana H.
Parkhomets Petro V.
Pukhliak Anastasiia H.
Pshenychna Tetiana V.
Skuibida Valeriia V.
Soloviov Nikita A.
Tymchuk Alla V.
Chubenko Larysa M.
Shymaniuk Illia V.
Shumylo Oleksii O.

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2025-06-23