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

Июнь 2015 (published: 29.05.2015)

Number 2(24)

Home > Issue > Influence of milk fat substitute on the biological value and shelf life of processed cheese product

UDC 637.182

Influence of milk fat substitute on the biological value and shelf life of processed cheese product

Arsenyeva T.P., Nadtochii L.A. , Lotysh N.S.

Development of technology of processed cheese of combined composition (according to the current terminology - processed cheese products) was made possible due to attraction in industry a non-dairy raw materials, in particular, substitutes of milk fat and fish supplements. Technology of processed cheese products allows easy regulate the composition by introducing appropriate additives to provide the product with desired properties. In this paper the milk fat substitute "Union 60E" was selected in order to approximate the composition of the lipid fraction of milk fat to the optimum ratio of saturated, monounsaturated and polyunsaturated fatty acids. The calculations the lipid component of the processed cheese product and its compliance with the recommended standards was presented. The shelf life developed product was detected in this research.
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Keywords: milk fat substitute; processed cheese product; saturated, monounsaturated and polyunsaturated fatty acids; shelf life.

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