Elaboration and implementation of goat milk ice cream technology with increased nutritional and biological value at SRL Mellang&Compani

BULGARU, Viorica; DUDUSH, Veaceslav

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dc.contributor.author	BULGARU, Viorica
dc.contributor.author	DUDUSH, Veaceslav
dc.date.accessioned	2022-05-24T10:11:45Z
dc.date.available	2022-05-24T10:11:45Z
dc.date.issued	2020
dc.identifier.citation	BULGARU, Viorica, DUDUSH, Veaceslav. Elaboration and implementation of goat milk ice cream technology with increased nutritional and biological value at SRL Mellang&Compani. In: European Exhibition of Creativity and Innovation: proc. of the 12th ed. EUROINVENT, Iasi, Romania, 2020, p. 155. ISSN 2601-4564. e-ISSN 2601-4572.	en_US
dc.identifier.issn	2601-4564
dc.identifier.issn	2601-4572
dc.identifier.uri	http://repository.utm.md/handle/5014/20385
dc.description.abstract	The project involves the study of the impact of the wellbalanced goat's milk chemical composition (in order to solve the problem of the goat's milk valorization in the area) and of the nonlactic local raw materials (nuts, almonds, dried fruits), with high nutritional and biological value, on the particularities of the technology. Gelato manufacture and its implementation at the company Mellang & Compani SRL located in the Comrat city, UTA Gagauzia, became the first ice cream factory in this region, using the Italian technology and equipment.	en_US
dc.language	en
dc.publisher	Romanian Inventors Forum	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	invenţii	en_US
dc.subject	inventions	en_US
dc.subject	ice cream	en_US
dc.subject	goat milk	en_US
dc.title	Elaboration and implementation of goat milk ice cream technology with increased nutritional and biological value at SRL Mellang&Compani	en_US
dc.type	Article	en_US