OPTIMIZATION FATTY-ACID STRUCTURE OF THE FATTY PHASE OF THE PRODUCT DAIRY-FATTY DRY WITH VEGETATIVE FATS
Abstract
The optimum structure of a fatty phase of a product dairy-fatty dry with vegetative fats by criterion of the maximum similarity to fatty-acid structure of dairy fat taking into account limiting conditions is developed. The "knowhow" of a product dairy-fatty dry with its use is developed.
About the Authors
O. V. Dymar
Institute for the Meat and Dairy Industry
Belarus
Belarus
N. N. Furik
Institute for the Meat and Dairy Industry
Belarus
Belarus
M. V. Zubik
Institute for the Meat and Dairy Industry
Belarus
Belarus
References
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Review
For citations:
Dymar O.V., Furik N.N., Zubik M.V. OPTIMIZATION FATTY-ACID STRUCTURE OF THE FATTY PHASE OF THE PRODUCT DAIRY-FATTY DRY WITH VEGETATIVE FATS. Topical Issues of Processing of Meat and Milk Raw Materials. 2010;(5):181-191. (In Russ.)
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