Abstract: As a result of our scientific research we developed a method for optimizing the composition and properties of milk and dairy products fat bases by mixing milk fat with non-dairy fats of various fatty acid groups. According to the mentioned, it is necessary to implement some plans in way of use of nature of clean energies with approach of sustainable development and create some powerful foundations for this purpose through an overview of Iran's traditional architecture which has paid specific attention to climate and the designations and constructions have been based on climatic approaches. Have been studied the chemical composition and physicochemical properties of edible fats. The obtained data made it possible to theoretically substantiate the possibility of using fats of animal and vegetable origin in the production of fat-containing dairy products with partial replacement of milk fat with vegetable oils, animal fats or their mixtures, taking into account the formula for the balance of fatty acid composition. This method is available and convenient for use in production conditions.
Tamara Tultabayeva, Urishbay Chomanov, Gulzhan Zhumaliyeva, Bakhtiyar Tultabayev and Aruzhan Shoman, 2017. Methods for Optimizing the Composition and Properties of Milk and Dairy Products Fat Bases. Journal of Engineering and Applied Sciences, 12: 3247-3251.