Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK637.182
Issue:2 (24)
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Influence of milk fat substitute on the biological value and shelf life of processed cheese product
Annotation
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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