[Substantiation studies for a method of enriching sour milk products with essential fatty acids]

Comparative investigations were conducted to produce arguments in favour of technology employed in preparing special acidified dairy products with an elevated proportion of polyunsaturated essential fatty acids for baby and dietetic nutrition. These investigations included a study into oxidative changes occurring in the vegetable oil during preparation of acidified milk by following two technological patterns that provide for introduction of the vegetable oil into the milk prior to its souring and into sour milk.