Uglich, Russian Federation
Uglich, Russian Federation
UDK 63 Сельское хозяйство. Лесное хозяйство. Охота. Рыбное хозяйство
The article provides an analysis of the composition, properties and production technology of dairy fat products with a mass fraction of fat from 39 to 40 % inclusive, called abroad low-fat milk spreads or semi-fat butter, and classified according to the classification accepted in the Russian Federation as oil pastes. The beneficial properties of this group of products can make them attractive to consumers. The manufacturer is given the opportunity to diversify the range of products that more fully meet the requirements of a healthy diet based on the following characteristics: moderate calorie content, reduced fat content, increased content of proteins, carbohydrates and other non-fat components. The product has good physicochemical, rheological and organoleptic properties.
paste, butter, composition, properties, calorie content, quality
1. Vyshemirskiy, F. A. Napravlenie razvitiya rossiyskogo maslodeliya / F. A. Vyshemirskiy // Syrodelie i maslodelie. 2004. № 1. S. 31-37. https://elibrary.ru/qcbldl
2. Ipatova, L. G. Zhirovye produkty dlya zdorovogo pitaniya. Sovremennyy vzglyad / L. G. Ipatova [i dr.]. - M.: DeLi print, 2009. - 396 s.
3. Cleanthous, X. Spreads in the current Australian market: butter, dairy blends and margarine spreads / X. Cleanthous, A-M. Mackintosh, S. Anderson // Food Australia. 2020. Vol. 62 (10). R. 438-440.
4. Panchal, B. Butter and Dairy Fat Spreads / B. Panchal, B. Bhandari // Dairy Fat Products and Functionality. R. 509-532. https://doi.org/10.1007/978-3-030-41661-4_21
5. Abbas, H. M. Application of fat replacers in dairy products: A review / H. M. Abbas [et al.] // Foods and Raw Materials. 2024. Vol. 12(2). P. 319-333. https://doi.org/10.21603/2308-4057-2024-2-612
6. Moran, P. F. The development of yellow spreads / P. F. Moran // Dairy Industries International. 1990. Vol. 55. № 5. P. 41-43.
7. Glibowski, P. The rheological and instrumental textural properties of selected table fats / P. Glibowski [et al.]. // International Journal of Food Properties. 2008. Vol. 11 (3). P. 678-686. https://doi.org/10.1080/10942910701622599
8. Modern Dairy Technology. Advancess in Milk Processing / Edited by Robinson R. K. - United Kindom, 1986. - Vol. 1. - 438 r. https://doi. org/10.1007/978-1-4615-2057-3
9. Glaeser H. Sind streichefette mit reduzientem fettgehalt wasserinoilemulsionen / H. Glaeser // Deutsche Milchwirtschaft. 1990. Bd. 41. № 17. R. 562-565.
10. Gulyaev-Zaycev, S. S. Rol' molochnoy plazmy v formirovanii struktury i konsistencii nizkokaloriynogo masla / S. S. Gulyaev-Zaycev, A. P. Belousov // Molochnaya promyshlennost'. 1986. № 12. C. 24-28.
11. Rebinder, P. A. Fiziko-himicheskaya mehanika dispersnyh struktur / P. A. Rebinder. - M.: Nauka, 1966. - S. 3-16.
12. Rybalova, T. I. Kak po maslu …slivochnomu / T. I. Rybalova // Syrodelie i maslodelie. 2016. № 2. S. 8-11.
13. Goroschenko, L. G. Rossiyskoe proizvodstvo slivochnogo masla i spredov v 2020 g. / L. G. Goroschenko // Syrodelie i maslodelie. 2021. № 3. S. 10-11.
14. Market of products with reduced energy value in Europe // Process Magazine. 1992. № 1075. R. 70.
