Moskva, Moscow, Russian Federation
Moscow, Russian Federation
Moscow, Russian Federation
Moscow, Russian Federation
The possibility of using freeze-dried goat's milk as a source of fat and protein in the production of ice cream is investigated. The influence of goat's milk on the fermentation of mixtures for fermented milk ice cream has been studied. It has been established that goat's milk can be a good alternative for the production of milk ice cream, since the prototypes have the necessary quality indicators characteristic of this type of product.
goat's milk, freeze-drying, ice cream, nutritional value
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