Lialyk A. Biotechnological aspects of cheese making with high content of Оmega-3 fatty acids

The dissertation is devoted to substantiation of biotechnological aspects of cheese making with high content of omega - 3 fatty acids. The indicators of quality and safety of raw milk, sour milk cheese, flax, linseed oil are determined on the basis of experimental data and their technological properties for production of curd paste with linseed oil are substantiated. The recipe is developed and the technology of production of cheese paste of the increased biological value with application of methods of mathematical modeling is improved. A study of biological and nutritional value and safety, fatty acid curd paste with high content of omega-3 PUFA. Regulatory documentation for a new type of cheese paste containing flaxseed oil has been developed and industrial testing of the developed product technology has been carried out. New technical solutions for the technological process of making cheese paste enriched with linseed oil have been developed and protected by a patent.