Design and development of dairy products enriched with polyunsaturated fats

Authors

  • Jorge Vargas Laboratorio de Leche y Carnes, Facultad Zootecnía, Universidad Nacional Agraria La Molina. Lima, Perú
  • Tarsila Tuesta Facultad de Ingeniería Química y Textil, Universidad Nacional de Ingeniería. Lima, Perú.
  • Jonnatan Bañon Universidad Nacional Mayor de San Marcos. Lima, Perú.

DOI:

https://doi.org/10.21754/tecnia.v27i2.170

Keywords:

dairy products, fresh cheese, natural yogurt, soybean oil, polyunsaturated fatty acids

Abstract

The goal of this work has been to design and develop products such as fresh cheese and yogurt, enriched with polyunsaturated fatty acids. Fresh milk was used as raw material and soybean oil as source of polyunsaturated fatty acids. The content of polyunsaturated fatty acids in fresh cheese made from skim milk enriched with 2 to 4% soybean oil, increased from 5.01% to 54.83%. Similarly, the content of polyunsaturated fatty acids in natural yogurt made from skim milk enriched with 1 to 3% soybean oil, increased from 4.28% to 54.98%. We conclude that is feasible to produce dairy products enriched with polyunsaturated fatty acids and their manufacture is recommended. 

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References

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Published

2017-12-01

How to Cite

[1]
J. Vargas, T. Tuesta, and J. Bañon, “Design and development of dairy products enriched with polyunsaturated fats”, TECNIA, vol. 27, no. 2, pp. 19–26, Dec. 2017.

Issue

Vol. 27 No. 2 (2017)

Section

Articles

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