Development of structure and technology of fused cheese products with regulated fatty acid composition Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

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SEPTEMER 2012 (published: 01.09.2012)

Number 2(14)

Home > Issue > Development of structure and technology of fused cheese products with regulated fatty acid composition

UDC 637.182

Development of structure and technology of fused cheese products with regulated fatty acid composition

Arsenyeva T.P., Lotysh N.S.
The inclusion of fish and meat as a raw material in composition of fused cheese entails product’s enrichment with macro- and micronutrients, saturated fatty acids, which plays important plastic, protective and regulatory role in organism. Their deficiency in food leads to disruption of meta-bolism.
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Keywords: nutrition, fused cheese product, fish.

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