Abstract
The article provides an analysis of the composition, properties and production technology of dairy fat products with a mass fraction of fat from 39 to 40 % inclusive, called abroad low-fat milk spreads or semi-fat butter, and classified according to the classification accepted in the Russian Federation as oil pastes. The beneficial properties of this group of products can make them attractive to consumers. The manufacturer is given the opportunity to diversify the range of products that more fully meet the requirements of a healthy diet based on the following characteristics: moderate calorie content, reduced fat content, increased content of proteins, carbohydrates and other non-fat components. The product has good physicochemical, rheological and organoleptic properties.
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