MAIN QUALITY CRITERIA FOR MILK-AND-FAT EMULSION PRODUCTS

The article considers the aspects of fat base creation for milk-and-fat emulsion products taking into account the criteria of maximum approach of structural and rheological, physical and chemical factors and indices of nutritional value to the corresponding milk fat characteristics. The results of researches on the content of transisomers of fatty acids in various fat-yielding materials are presented. The glyceride and fatty acid composition, temperatures of melting and hardening of raw components for production of cream-vegetable spreads have been studied. Structural and rheological characteristics of different samples of milk fat and those of palm oil have been studied due to their use in spread composition. It is shown that palm oil has higher content of solid triglycerides than milk fat at high temperatures; however its melting point is in the range of a body temperature. This specifies the possibility of its use in fat bases of spreads in a mix with milk fat and liquid vegetable oils. The study on fatty acid composition including transisomer content of fatty acids in various fat-yielding materials has shown that when designing fat bases for milk-and-fat products it is reasonable to use mixes of milk fat with liquid and solid natural oils and fats which haven't been modified for the purpose of minimization of transisomer content of fatty acids in a finished product. Fat bases of spreads from milk fat, natural vegetable oils and fats providing the designed technological and consumer properties of finished milk-and fat products have been simulated.