Assessment of the quality of dairy-based products with minor components of functional purpose

Abstract

There is a contemporary trend in the food industry toward creating functional dairy products by combining animal and plant-based raw materials, which improves the final product's properties and extends its shelf life. The research aimed to theoretically substantiate and experimentally validate a formula for a fat-and-oil module to enrich milk fat, intended for the development of enriched dairy products. The objects of the study included milk fat, vegetable oils (corn, soybean, sunflower, and wheat germ oil), and minor components derived from wheat germ oil. The research substantiated a module formula containing (per 100 g of milk fat) 15±2.0% corn oil and 1.5±0.5% minor components (tocopherols, sterols, carotenoids, phospholipids). It was found that the addition of minor components significantly alters the physicochemical and organoleptic properties of the fat-dairy mixture. This change is crucial as it ensures improved consistency, texture, and appearance of the final product, offering significant benefits for the production of functional dairy-based products.