The method of solution of the problem of polyunsaturated fatty acids (PUFA) lack in milk products is offered in the work. It is offered to create the milk-containing products (sour cream product) with adjusted fatty acid composition. The possibility of replacement of the mass part of milk fat (50 %) by the blend of natural vegetable oils was studied. For the solution of this problem the program within MatLab mathematical package was elaborated. The recommended fatty acids (FA) ratio [3] is selected as optimization parameter. The optimized blend was created using the elaborated program. The data, received by mathematical calculations, were experimentally proved using the method of gas-liquid chromatography [7]. On the based of the results, received at the studies, it can be stated, that 50 % replacement of mass part of fat (m.p.f.) in milk products (sour cream product) by elaborated blend, allows partially adjust its FA composition.

supplier of physiologically functional ingredients. That is why daily consumption of the required amount of fat is important for normal functioning of every human organism [1, 2]. On the basis of medical and biological research, fatty acids should get to the human body on a daily basis in accordance with the norms established by nutritionists: 80...150 g/day for men and 65...100 g/day for women. And fats of vegetable origin (oils) should contain 30 % of the total amount of consumed fat. Studies conducted at the level of a whole organism and at the cellular and molecular levels demonstrated that physiological effectiveness of food fats depends not only on the existence in them of polyunsaturated fatty acids (PUFA) but also on the optimum ratio between all three groups of fatty acids. Triacylglycerols in food products should contain 10...20 % of polyunsaturated fatty acids (PUFA), 50…60 % of monounsaturated fatty acids (MUFA) and 30 % of saturated fatty acids (SFA). Among PUFA, the ratio of ω-6:ω-3 groups should make from 4:1 to 10:1. The