Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   JUNE 2017 , Volume 14 , Number 64; Page(s) 143 To 153.
 
Paper:  ADVANTAGES AND DISADVANTAGES OF IMITATION DAIRY PRODUCTS, A REIEW
 
Author(s):  GHODS ROHANI M.*
 
* FOOD INDUSTRIES DEPARTMENT, KHORASAN RAZAVI AGRICULTURAL AND NATURAL RESOURCES RESEARCH AND EDUCATION CENTER, AREEO, MASHHAD, IRAN
 
Abstract: 

Production of imitation dairy products is one of the novel accomplishments in dairy industries. Imitation dairy products range from complete dairy substitutes, with no dairy ingredients, such as soy milk, to products that have a high percentage of dairy ingredients, contain some non-dairy constituent. These products are appeal to manufacturers and consumers in terms of economical and nutritional features, however, it must be noticed the imitation dairy products must be resemble in terms of apparent, sensory and textural attributes as much as possible to real dairy product. Cheese is the product which is produced in high amount but also other dairy products such as butter, types of cream, yoghurt, milk, milk powder, infant formulae and concentrated milks are produced as imitation dairy products. Imitation dairy products alike of every novel and synthetic products have encountered with pro and con. In this article, in addition of introduction of this products, we decided deal to agreeable and against aspects about of them.

 
Keyword(s): IMITATION DAIRY ORODUCTS, FAT REPLACERS, SATURATED FATTY ACIDS, TRANS FATTY ACIDS, CHOLESTEROL