SCIENTIFIC SUBSTANTIATION USE BLEND OF VEGETABLE OILS IN TECHNOLOGY OF CONTAINED MILK CHEESE PRODUCTS
Dairy products based on natural ingredients that the composition of the current requirements nutritiology, is a promising area of research.
Authors proved the feasibility of using blends of natural oils in food technology contained milk cheese products. The composition of oils and blends optimum ratio of the components taking into account the fatty acid composition of milk fat. Palm oil was chosen as a basis for blending. In addition, the blends were corn, soybean, rapeseed and linseed oil. The rational component ratio blends of vegetable oils as criteria chosen ratio between saturated and unsaturated fatty acids and polyunsaturated fatty acid ratio ω- 6: ω-3.Identified possibility replacing 50% of milk fat in vegetable oil blend.
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