PERSPECTIVE OF USE OF MILK SUBSTITUTOR ON DAIRY PRODUCTION

Abstract

The article provides information on the use of milk fat substitutes in dairy production and its future prospects. Presents physico-chemical characteristics of fat substitutes "Ecolect" company "EFKO". Melting point of milk fat substitute-34-360C. According to the results of the study, the use of milk fat substitute "Ecolact 1403-35" improves the quality of yogurt, and allows you to replace the main raw milk. The fat content in comparison with the control increases by 15-21%. The efficiency of homogenization and organoleptic characteristics in the milk mixture are not reduced.

Keywords

• сүт
• май
• даму
• өндіріс
• ресурс
• сақтау
• йогурт