Osmak T. Developing the technology of ice-cream with sweeteners

The dissertation is devoted to the grounding and development of ice-cream technology with sweeteners: fructose and glucose-fructose syrup with adding the protein supplements - acid cheese. Freezing point of ice cream mixtures with sweeteners was investigated. Optimal composition and parameters of freezing process were proved scientifically via method of orthogonal composite planning of second order. It was identified via differential scanning calorimetric that the introduction of acid cheese in ice cream content with sweeteners can increase the mass fraction of connected moisture. Carbohydrate composition of ice cream with sweeteners was defined by HPLC method. The amino acid composition of ice-cream with fructose and acid cheese was examined.