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Khramtsov A.G. , North Caucasus Federal University , Pushkina Str. 1, Stavropol, 355009 Russian Federation , hramtsov@stv.runnet.ru

Год 2016 Номер журнала 1 DOI 10.21179/2308-4057-2016-1-79-89
Аннотация 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.
Ключевые слова raw milk, dairy products, cheese, lipids, milk fat, Lipidomics
Информация о статье Дата поступления 19 мая 2015 года
Дата принятия в печать 30 ноября -0001 года
Дата онлайн-размещения 27 июня 2016 года
Выходные данные статьи 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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