ice cream made with passion

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glory to ukraine!

100% natural

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TRADITION AND LOVE

HOW IT`S MADE?

cow and jug of milk

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Juliia Kapuza

I am very pleased that I had chosen GoIT. During these two months, I have got a lot of information and it seemed to me, I will not be able to use it in practice. But the project work helped me to apply the skills and to receive the support from our team.

Juliia Kapuza, Bucha

Maxym Koralkov

The next step in our IT journey was a team project. For me, it was an invaluable experience that will help me become a quality full-stack developer. Working in a team seemed to me a very interesting task. I am proud of our team.

Maxym Koralkov, Zhovty Vody

Maksym Pavlichenko

GoIT’s course is really good step for start in IT. Yes, it’s not easy, but if you want progress, stop thinking and try. Everyday learning and coding give you decided result. Thanks this course for start career in IT. This stage will be completed.

Maksym Pavlichenko, Kharkiv

Oleh Lavrenko

It was a hard but enjoyable teamplay task. We have completed it despite some difficulties. Anyway, I hope that the “the first is always the hardest” principle works here as well. Looking forward to the following challenges!

Oleh Lavrenko, Kyiv

Anton Chertok

Team project gives the feelings like lots of new skills were pressed into your brain during several days. Work in team turned out an exciting and incredibly interesting process. That was a very important and useful experience.

Anton Chertok, Irpin

Khamala Rozhkova

Expirience of project work for me is powerful push in professional development. Gratitude to every member for an athmosphere of cooperation, understanding your role in a team, focus on the result, mutual aid and competent management.

Khamala Rozhkova, Kyiv

Oleh Tulaidan

The project from GoIT brought me one step closer to my dream, gave me more self-confidence and practical teamwork skills. I got acquainted with different people and had fun from solving tasks. This is my first project in a team and I’ll remember it forever.

Oleh Tulaidan, Ivano-Frankivsk

Viktor Annyenkov

Working in a team project, I am glad to meet interesting people and learn from their experience and knowledge. For myself, I acquired emphasized new methods for solving problems. Thanks to everyone for the excellent work and project.

Viktor Annyenkov, Kyiv

Choose the icecream you like:

Pasteurisation

This technique heats milk to 72°C for no less than 15 seconds, then cooled immediately to destroy any harmful bacteria and micro-organisms. This also extends the shelf life.

Homogenisation

Milk is put under pressure through fine nozzles, which evenly disperses fat globules. This stops the cream separating and rising to the top, allowing a more consistent texture and taste. Some manufacturers produce unhomogenised milk for people who prefer the cream to separate and rise to the top of the bottle. Today's farm technology, cattle management and factory methods allow for greater consistency of milk, and milk composition can be adjusted for year-round consistency. Milk composition is standardised so elements like fat content are made consistent no matter the season or breed of cow the milk comes from. The composition of milk is governed by the Food Standards Australia New Zealand Food Standards Code. These standards are consistent with international standards – milk consumed in nearly all developed countries will have very similar standards. The Code allows manufacturers to add or withdraw milk components to standardise the composition of milk sourced from dairy farms, as required, to produce nutritionally consistent and safe products. Under the Code, the standard for packaged full-fat milk requires that it contain at least 3.2% of fat and 3.0% of protein.

Ultrafiltration

This moves milk across a membrane under moderate pressure, which holds back protein, fat globules, and a large amount of calcium complexes. Water and lactose (the sugar in milk) pass through, leaving behind a very protein and calcium-rich product. The fat content can be adjusted to suit consumer preference.

Permeate

In order to standardise milk year-round, some manufacturers use a process called ultrafiltration where a membrane filter separates certain elements from milk (just like in the descriptions above). Milk is passed through a very fine filter, and the lactose (milk sugar), vitamins and minerals that filter through are referred to as "permeate". Permeate is a technical term which applies to all membrane filtration processes used across food production and other industries. For example, when producing apple juice the fruit is put through a similar filtration process where permeate is the clear juice we end up buying and consuming. In milk processing, the word "permeate" does not refer to anything added which was not already part of milk. That filter helps milk producers make milk with consistent properties, which helps it conform to the Food Standards Australia New Zealand Food Standards Code.

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