Enriching fat component for cultured milk foods based on natural vegetable oils
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Abstract
Cultured milk foods should be consumed daily, because they include due to high food and biological value. Admittedly, milk fat contains 60...65% SFA, in the proportion of SFA to UFA are about — 0.5, in contrast to the «ideal fat» — 0.7...0.8. Therefore, the development of components for enriching fat cultured milk foods, as a source of unsaturated fatty acids, is the actual task of researches.
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жировой компонент, рослинні жири, натуральні рослинні олії, жировой компонент, растительные жиры, натуральные растительные масла, fat component, vegetable fats, natural vegetable oils, кафедра технології молока і молочних продуктів, кафедра технології жирів, хімічних технологій харчових добавок та косметичних засобів, кафедра біотехнології і мікробіології
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Yushchenko, N. Enriching fat component for cultured milk foods based on natural vegetable oils / N. Yushchenko, I. Radzievskaya, T. Belemets // Food Science for Well-being : 8th Central European Congress on Food 2016. – Kyiv : NUFT. – 2016. – P. 148.