About the issue
2014 (published: 11.09.2014)
Home > Issue > Selection of milk fat substitutes in order to regulate the fatty acid composition of fused cheese product
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.
Read the full article
milk fat substitutes, nutrition, fused cheese product.
191002, St. Petersburg, street. Lomonosova 9, office. 2132
Information 2006-2020, All rights reserved
Development by Department of Internet Solutions NRU ITMO © 2013