СУХОЙ СМЕТАННЫЙ ПРОДУКТ СПЕЦИАЛЬНОГО НАЗНАЧЕНИЯ

DRY CREAM PRODUCT FOR SPECIAL PURPOSES

Ivkova Irina. A. ^a

Affiliation

a P.A. Stolypin Omsk State Agrarian University, Omsk, Russia

Copyright ©Ivkova et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

The problems of the development of new food products with milk replacement (animal) fat in vegetable oils, in particular, milk fat substitutes. Showing distinctive alternatives to milk fat compared with milk. Presents the quality and nutritional value (fatty, amino acid composition, grain size distribution of lipids, vitamins) of dry fermented milk product for special purposes (dried sour product). The ways of obtaining high quality dried sour product which is resistant to long-term storage of high nutritive and biological value (using freeze "gentle" drying, the enrichment of bifidobacteria and vitamins, antioxidants stabilize).

Keywords

Substitutes for milk fat, food and biological value of dry fermented cream product, freeze-drying, diets spetspitaniya, indicators of quality

REFERENCES

Жиры специального назначения SDS: инновационный подход к повышению качества и безопасности масложировой продукции // Молочная промышленность. - 2010. - № 6. - С. 56-57.
Харитонов, В.Д. Термодеструктивные изменения сухого молока в процессе распылительной сушки: монография / В.Д. Харитонов, Л.В. Петрова, С.В. Петрова. - Омск: Изд-во ФГБОУ ВПО ОмГАУ, 2009.

How to quote?

About journal