Alterations of the fat component in milk containing drink at storage.

Changes of the drink quality related with fat fraction state have been studied. For solving the problem research work was carried out using a control sample -a drink containing palm oil. Similar study was done with cream-and-vegetable product. It was found that milk containing drink Acidophilous is a full value one by its fat acids composition because it contains 40.4% of unsaturated and 59.6% of saturated fat acids. The content of polyunsaturated linoleic acid in the drink is 9.5%. The new product possesses high biological efficiency. This is the index of its fat components reflecting content of polyunsaturated fat acids referring to essential nutrition factors as well as it corresponds to the formula of hypothetically ideal fat.

Fat component, milk containing drink, palm oil, polyunsaturated linoleic acid, ideal fat