Please use this identifier to cite or link to this item: http://hdl.handle.net/20.500.12258/3410
Title: An epistemological background on paradigm formation of lipidomics of dairy industry
Authors: Khramtsov, A. G.
Храмцов, А. Г.
Keywords: Cheese;Dairy products;Lipidomics;Lipids;Milk fat;Raw milk
Issue Date: 2016
Publisher: Kemerovo Technological Institute of Food Industry
Citation: Khramtsov, A.G. An epistemological background on paradigm formation of lipidomics of dairy industry // Foods and Raw Materials. - 2016. - Volume 4. - Issue 1. - Pages 79-89
Series/Report no.: Foods and Raw Materials
Abstract: The article considers post-genomic view on formation of scientific ideas about one of the major components of raw milk and products produced from it (for example, cheese). It is a lipid complex (milk fat) of the brand Lipidomics. The cluster structure of milk fat, its components and derivatives are described. The author shows the dynamics of milk fat transformation in the process of cheese production in logistic link to lipolytic activity of bacterial starters and enzyme preparations. The characteristic of lipid complex of milk whey is given. Information allows us to formulate Lipidomics positions of dairy products. The aim of the article is to attract researchers' attention to the object, and practitioners to a rational and careful use of milk fat in food products
URI: https://www.scopus.com/record/display.uri?eid=2-s2.0-84984904224&origin=resultslist&sort=plf-f&src=s&nlo=1&nlr=20&nls=afprfnm-t&affilName=north+caucasus+federal+university&sid=1d5dfe3fd1a83ef7e2f5109e2743df84&sot=afnl&sdt=sisr&cluster=scopubyr%2c%222016%22%2ct&sl=53&s=%28AF-ID%28%22North+Caucasus+Federal+University%22+60070541%29%29&ref=%28An+epistemological+background+on+paradigm+formation+of+lipidomics+of+dairy+industry%29&relpos=0&citeCnt=1&searchTerm=
http://hdl.handle.net/20.500.12258/3410
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