METHOD FOR PRODUCTION DAIRY PRODUCTS WITH REDUCED SATURATED FATTY ACID CONTENT

摘要

The present invention relates to method of production of dairy products (curd, curtage cheese, sour cream and vegetable fat blend, spreadable fats, yogurt products) with reduced fatty acid content. In the proposed method the collected row milk is separated and purified. Vegetable fats are inserted into the milk flow by means of emulsifieing pump. Emulsification process is compleated in the container. Homogenisation is carried out in a two-stage homogeniser: at 50-150 bar and 10-30 bar pressure. Into the vegetable fat can be inserted 1-3 percent omega-3 polyunsaturated fatty acids and 5-10 percent omega-6 polyunsaturated fatty acids.