Яндекс.Метрика

ECONOMIC FEASIBILITY OF PRODUCTION OF SOUR CREAM WITH MILK FAT SUBSTITUTE


DOI 10.32651/1910-57

Issue № 10, 2019, article № 11, pages 57-59

Section: Agrofood market

Language: Russian

Original language title: ЭКОНОМИЧЕСКАЯ ЦЕЛЕСООБРАЗНОСТЬ ПРОИЗВОДСТВА СМЕТАНЫ С ЗАМЕНИТЕЛЕМ МОЛОЧНОГО ЖИРА

Keywords: SOUR CREAM, ASSORTMENT, ORGANOLEPTIC PROPERTIES, MILK FAT SUBSTITUTE, ESSENTIAL SUBSTANCES, SEMI-UNSATURATED FATTY ACIDS, LINOLEIC (OMEGA-3) AND LINOLENIC (OMEGA-6) ACIDS

Abstract: The research in this work involves the improvement of available sour cream formulations and technologies, the creation of an original qualitatively new product with a balanced chemical composition for a wide target audience, which aims to reduce milk fat content by adding 3.0‰ milk fat substitute and changing the fatty acid composition to a more balanced one. Thus sour cream is enriched with polyunsaturated fatty acids: linoleic (omega-3) and linolenic (omega-6), which have a favourable effect on the human body.

Authors: Ginoian Ruben Vardanovich, Ginoian Karen Rubenovich


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