DEVELOPMENT OF TECHNOLOGY FOR MANUFACTURING OF NEW RANGE OF ICE CREAM AND SWEET CURD PRODUCTS WITH REDUCED CONTENT OF CARBOHYDRATE AND CALORIE

Topical issues of processing of meat and milk raw materials Pub Date : 2021-12-21 DOI:10.47612/2220-8755-2020-15-79-86
O. Sotchenko, E. Voitekhovich
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Abstract

The article presents the results of research in development of a new range of ice cream and sweet curd products with reduced carbohydrate and calorie content, including those with reduced sugar content, replacing sugar with sweeteners and low-lactose products. Based on the studies carried out, technical requirements were established for the quality and safety indicators of a new range of ice cream, masses and curd cheeses and amendments were developed to the state standards СТБ 2283-2016 and СТБ 1467-2017.
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低碳水化合物、低热量冰淇淋及甜凝乳产品新系列的生产技术开发
本文介绍了一种新的冰淇淋和甜凝乳产品的研究成果，这些产品具有降低碳水化合物和卡路里含量，包括降低糖含量，用甜味剂和低乳糖产品代替糖。在研究的基础上，对新系列冰淇淋、块状和凝乳奶酪的质量安全指标制定了技术要求，并对国家标准СТБ 2283-2016和СТБ 1467-2017进行了修订。
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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Topical issues of processing of meat and milk raw materials
Topical issues of processing of meat and milk raw materials
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DEVELOPMENT OF TECHNOLOGY FOR MANUFACTURING OF NEW RANGE OF ICE CREAM AND SWEET CURD PRODUCTS WITH REDUCED CONTENT OF CARBOHYDRATE AND CALORIE EXOPOLYSACCHARIDES CONTENT IN THE SAMPLES OF FUNCTIONAL FERMENTED MILK PRODUCTS INVESTIGATION OF THE POSSIBILITY OF USING BEE MICROBIOTES AND BEE PRODUCTS FOR ISOLATION OF LACTIC ACIDS AND BIFIDOBACTERIA ANALYSIS OF PROSPECTIVE TYPES OF LEGUMES AND CEREALS AND THEIR PROCESSING PRODUCTS FOR USE AS PART OF COMBINED MEAT PRODUCTS REQUIREMENTS FOR THE QUALITY OF MILK AS RAW MATERIAL FOR THE PRODUCTION OF CHEESE
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