Polishchuk V. Elaboration of the technology for production of the new kind of ice cream with malt extracts

Purpose of this dissertation work is scientific motivation and development of technology of production of new types of ice cream with malt extracts - barley-malt and poly-malt extracts. Malt extracts were studied at first as possible raw materials for ice cream production on milk base. Influence of malt extracts on organoleptic, physical, chemical, microbiological data and properties of mix for ice cream and ready ice cream was searched. Results of researched confirmed efficiency and perspective of application of malt extracts in ice cream production, as malt extracts promote improvement of some technological properties of mix for ice cream, forming homogenous soft consistency and saving it during shelving ice cream. Ice cream with malt extracts has high level of quality. Key words: mix for ice cream, ice cream, malt extracts, technological properties, quality.