SCIENTIFIC SUBSTANTIATION USE BLEND OF VEGETABLE OILS IN TECHNOLOGY OF CONTAINED MILK CHEESE PRODUCTS


  • N. M. Yushchenko NationalUniversityofFood Technologies
  • I. G. Radziyevska NationalUniversityofFood Technologies
  • O. M. Bilotserkivets NationalUniversityofFood Technologies
  • S. O. Romanova NationalUniversityofFood Technologies
Keywords: contained milk cheese products, blend of vegetable oils, balanced fatty acid composition, palm oil, corn oil, linseed oil, soybean oil, rapeseed oil, the benchmark oil, milk fat

Abstract

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.

 

Author Biographies

N. M. Yushchenko, NationalUniversityofFood Technologies
Associate Professor,Ph.D.
I. G. Radziyevska, NationalUniversityofFood Technologies
Associate Professor,Ph.D.

References

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Karpenko, P. O., Peresichna, S. M., Gryshhenko, I. M., Mel'nychuk, N. O. (2011). Osnovy racional'nogo i likuval'nogoharchuvannja / za zag. red. P. O. Karpenka. – K.: Kyi'v. nac. torg.-ekon. un-t, 504. (in Ukrainian).

Okara, A. I., Zemljak, K. G. (2009). Upravlenie zhirno-kislotnym sostavom i potrebitel'skimi svojstvami rastitel'nyh masel–smesej putem optimizacii receptur / A. I. Okara, // Maslozhirovaja promyshlennost'. 2, 8–10. (in Russian).

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Published
2015-03-08
How to Cite
Yushchenko, N. M., Radziyevska, I. G., Bilotserkivets, O. M., & Romanova, S. O. (2015). SCIENTIFIC SUBSTANTIATION USE BLEND OF VEGETABLE OILS IN TECHNOLOGY OF CONTAINED MILK CHEESE PRODUCTS. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 17(1), 150-156. Retrieved from https://nvlvet.com.ua/index.php/food/article/view/3303
Section
Technological ensuring of production, processing of products of animal origin