Fatty acid composition of soft whey cheese
Автор: Zhakupova G.N., Tultabayeva T.Ch., Sagandyk A.T., Kalemshariv B., Nurtayeva A.B., Toregeldy Z.S.
Журнал: Вестник Алматинского технологического университета @vestnik-atu
Рубрика: Технология пищевой и перерабатывающей промышленности
Статья в выпуске: 4 (142), 2023 года.
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Due to the existing environmental and economic situation, there is a tendency to produce new food products with a balanced composition and beneficial properties for the human body. In this context, new groups of products are appearing on the market, whose composition and properties differ from the standards. The key factor for the nutritional and biological value of products is again the fatty acids, which consist of saturated and unsaturated acids. Saturated fatty acids are carbon chains with a number of 4 to 30 or more atoms, found mainly in animal fats. Their function is to saturate the body with energy. Excessive saturation with fatty acids leads to a disturbance in fat metabolism and an increase in blood cholesterol levels. Unsaturated fatty acids are part of the components of cells and tissues, provide growth and metabolism, as well as the elasticity of blood vessels. The studied soft whey cheese was made from whey and is a new product of the dairy industry. In this work, the indicators of soft whey cheese such as proteins, fats, moisture, dry matter as well as fatty acid composition of the product are studied. From the analysis results, it is found that the product contains unsaturated fatty acids and its lipid composition has an optimal balance.
Whey soft cheese, nutritional value of cheese, whey, fatty acid composition of soft cheese, saturated fatty acids, unsaturated fatty acids
Короткий адрес: https://sciup.org/140303458
IDR: 140303458 | DOI: 10.48184/2304-568X-2023-4-138-144
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