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

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.