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Khramtsov A.G. , North Caucasus Federal University , Pushkina Str. 1, Stavropol, 355009 Russian Federation ,

Year 2016 Issue 1 DOI 10.21179/2308-4057-2016-1-79-89
Annotation The article considers post-genomic view on formation of scientific ideas about one of the major components of raw milk and products produced from it (for example, cheese). It is a lipid complex (milk fat) of the brand Lipidomics. The cluster structure of milk fat, its components and derivatives are described. The author shows the dynamics of milk fat transformation in the process of cheese production in logistic link to lipolytic activity of bacterial starters and enzyme preparations. The characteristic of lipid complex of milk whey is given. Information allows us to formulate Lipidomics positions of dairy products. The aim of the article is to attract researchers’ attention to the object, and practitioners to a rational and careful use of milk fat in food products.
Keywords raw milk, dairy products, cheese, lipids, milk fat, Lipidomics
Artice information Received May 19, 2015
Accepted November 30, -0001
Available online June 27, 2016
Imprint article Khramtsov A.G. AN EPISTEMOLOGICAL BACKGROUND ON PARADIGM FORMATION OF LIPIDOMICS OF DAIRY INDUSTRY. Food and Raw Materials, 2016, vol. 4, no. 1, pp. 79-89. doi: 10.21179/2308-4057-2016-1-79-89
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