Cheese- and buttermaking products of functional use

Topnikova E.; Delitskaya Irina; Ivanova N.; Mjagkonosov Dmitry

doi:doi:10.31515/2073-4018-2023-2-4-7

Cheese- and buttermaking products of functional use

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CHEESE- AND BUTTERMAKING PRODUCTS OF FUNCTIONAL USE

Journal: CHEESE- AND BUTTERMAKING № 2 , 2023

Rubrics: ORIGINAL ARTICLE

UDK 63 Сельское хозяйство. Лесное хозяйство. Охота. Рыбное хозяйство

Topnikova E. ¹

Delitskaya Irina ²

Ivanova N. ³

Mjagkonosov Dmitry ⁴

Author and publication information

Authors:

1. All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems

Uglich, Russian Federation

2. All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems

Uglich, Russian Federation

3. All-Russian Scientific Research Institute of Butter and Cheese Production, Branch of Gorbatov Federal Research Center for Food Systems (rukovoditel' napravleniya issledovaniy po tehnologii slivochnogo i toplenogo masla)

Uglich, Russian Federation

4. All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V.M.Gorbatov Federal Research Center for Food Systems

Uglich, Russian Federation

Type:

Article

DOI:

https://doi.org/10.31515/2073-4018-2023-2-4-7

Pages:

from 4 to 7

Status:

Published

Received:

20.03.2023

Accepted:

20.03.2023

Published:

23.01.2024

Subject area:

UDK 63 Сельское хозяйство. Лесное хозяйство. Охота. Рыбное хозяйство

Language:

Russian, English

Keywords:

functional food product, functional food ingredient, butter, cheese

Abstract and keywords

Abstract (English):
The article analyzes approaches to the creation of functional products in the world. The Russian system for confirming the distinctive features of functional products, the effectiveness of their use in the diet of a modern consumer is given. As examples, individual cheese- and buttermaking products classified as functional are listed.

Keywords:
functional food product, functional food ingredient, butter, cheese

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References

1. Pozdnyakovskiy, V.M. Krizis pitaniya sovremennogo cheloveka: voprosy kachestva i bezopasnosti pischevyh produktov / V.M.Pozdnyakovskiy [i dr.] // Izvestiya vuzov. Pischevaya tehnologiya. 2004. № 1. S. 6-7.

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3. Saito, M. Role of FOSHU (food for specified health uses) for healthier life / M.Saito // Yakugaku Zasshi. 2007. Vol. 127. No. 3. P. 407-416.

4. Borisova, A.V. Funkcional'nye produkty pitaniya: svyaz' mezhdu teoriey, proizvodstvom i potrebitelem / A.V.Borisova, M.V.Shayarova, N.Yu.Shishkina // Novye tehnologii. 2021. T. 17. № 1. S. 21-32.

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7. Spirichev, V.B. Obogaschenie pischevyh produktov mikronutrientami: nauchnye principy i prakticheskie resheniya / V.B.Spirichev, L.N.Shatnyuk // Pischevaya tehnologiya. 2010. № 4. S. 20-24.

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