id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-765	POLISCHUK, Galina; KOCHUBEY-LYTVYNENKO, Oksana; OSMAK, Tetiana; KUZMIK, Uliana; BASS, Oksana; MYKHALEVYCH, Artur; SAPIGA, Victoria	SCIENTIFIC EXPLANATION OF COMPOSITION OF ACIDOPHILIC-WHEY ICE CREAM, ENRICHED WITH PROTEIN	2021	8	.pdf	application/pdf	3862	126	47	Mass fraction of protein in samples of acidophilic ice cream and its percentage content in the DSMR of product,% Protein content: Sample name ice cream on normalized milk (control) ice cream on skimmed milk ice cream on buttermilk ice cream on whey in ice cream, % 3.23 3.09 2.55 1.28 in DSMR of ice cream,% 37.13 35.52 29.31 14.71 In the case of using whey as a milk base, the protein content decreases most significantly - from 3.23% (control) to 1.28% (whey ice cream) while a significant shift towards the predominance of DSMR, lactose and mineral salts - from 62 , 87, 64,48, 70,69% (for ice cream on normalized milk, skimmed, buttermilk) to 85.29% (for whey ice cream).	cache/fens-765.pdf	txt/fens-765.txt