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Information × Registration Number 0221U102551, 0116U002440 , R & D reports Title Theoretical bases of formation properties of milk-fat emulsions with phase structure "fat in water" popup.stage_title Head Bodnarchsuk Oksana V, Доктор технічних наук Registration Date 05-02-2021 Organization Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine popup.description2  A new group of low-fat dairy products has been developed - sour cream pastes, cream pastes for dessert and snack purposes. The requirements to the composition and properties of a new group of low-fat butter products - cream pastes with a taste bouquet of sweet and sour butter and various flavor components are formulated. The necessity and efficiency of application of certain groups of additives (flavoring additives, structure stabilizers, preservatives) in the composition of cream pastes, which expand the range and increase their storage capacity, are substantiated. The regularities of changes in the main physical and chemical properties of milk-fat emulsions with m.ch. fat 30-40% of different composition for the development of paste technologies, which due to thermomechanical processing are able to turn into a product with a given structure and properties. Product Description popup.authors Bodnarchsuk Oksana V Maiyboroda Yuriy V popup.nrat_date 2021-02-05 Close