Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
ISSN:2310-1164

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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