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Antioxidants' effect on the storage of dairy products with high-fat content
(2021) Grek, Olena; Pshenychna, Tetyana; Nikolaieva, Mariia
The article presents the research results of the antioxidants’ effect of various origins on the storage of dairy products with high-fat content. The quality change of such products was monitored by the oxidation product content. The antioxidants’ effect of natural origin and human-made origin on the change in the peroxide and acid numbers in spreads with food fibers during storage period for 15 and 30 days at a temperature of (20±2) ° C and (0...- 5) °C has been determined.