Selection of milk fat substitutes in order to regulate the fatty acid composition of fused cheese product Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
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ISSN:2310-1164

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2014 (published: 11.09.2014)

Number 3(21)

Home > Issue > Selection of milk fat substitutes in order to regulate the fatty acid composition of fused cheese product

UDC 637.182

Selection of milk fat substitutes in order to regulate the fatty acid composition of fused cheese product

Lotysh N.S. , Arsenyeva T.P.

Production of fused cheese in Russia (previously - in the Soviet Union) was organized in 1934 and has a rich history. Currently the fused cheese is one of the most popular products the cheese industry. Since 2000 seen steady significant increase of production volumes current products by updating the range, improve the quality and efficiency of production. His article presents the selection of the type and dose of milk fat substitutes making with the purpose of approaching the fatty acid composition offused cheese product to functional fat of mass consumption products recommended by the World Health Organization (FAO / WHO) and the Institute of Nutrition RAMS.
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Keywords: milk fat substitutes, nutrition, fused cheese product.

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