Open AccessSensory method for the analysis of milk dessert from curd whey
Author(s) -
Л. Ф. Пономарева,
Nina Burakovskaya,
Максим Ребезов,
Tatyana Bychkova,
O. A. Grunina
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/677/3/032042
Subject(s) - organoleptic , food science , context (archaeology) , whey protein , milk products , business , sensory analysis , chemistry , mathematics , biology , paleontology
The introduction and development of functional products is an urgent topic in the context of a difficult economic, environmental and social situation in the world and in the Russian Federation. Organoleptic indicators are one of the important criteria for evaluating a food product in the formation of market demand. The aim of our research was to evaluate the organoleptic qualities of a dairy dessert made from curd whey. Curd whey is a type of milk whey. Studies have shown that prototype 3 has the highest organoleptic characteristics, in which an increased concentration of gelling components by 16% was used and apple-pear juice was contained. All samples have high score, which means that the use of these samples of the developed curd whey dessert meets the expectations of the consumer.