Impact of vegetable oils on the fatty acid composition of a milk-containing curd product
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Abstract
It was determined that the proposed 50% replacement of the mass fraction of milk fat of milk-containing curd product allows to sufficiently increase the content of monounsaturated and olyunsaturated fatty acids, as well as bring the fatty acid composition of milk-containing product to the theoretical “ideal fat” recommended by
nutritionists.
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Impact of vegetable oils on the fatty acid composition of a milk-containing curd product / T. Belemets, I. Radziyevska, N.Yushchenko, U. Kuzmyk, V. Pasichnyi, O. Kochubei-Lytvynenko, N. Frolova, I. Mykoliv, O. Korablova // Journal of Hygienic Engineering and Design. – 2021. – Vol. 34. – PP. 150–160