The results of organoleptic assessment of a fermented milk product for functional nutrition

Abstract

The problem associated with the gradual improvement in the quality of human nutrition today is one of the most important and urgent tasks. A balanced diet ensures diseases prevention, creates all the necessary conditions for the normal body development and its ability to withstand various adverse environmental factors. Dairy products have a significant biological value for human nutrition. Fermented milk products contain all the necessary constituent parts of milk, but at the same time in a more digestible form. The purpose of these studies was to conduct an organoleptic assessment of the developed functional fermented milk products. The organoleptic indicators of four samples of the developed product were assessed according to a standard 5-score scale by tasting with filling in tasting cards. A profilogram of the organoleptic indicators of the samples was created. The results showed that the best organoleptic indicators were in the sample with the addition of mint extracts, and the lowest indicators were in the sample with the basil extracts.

Ecological and raw material aspects of the production of fermented milk drinks

“…Acidity is an indicator on which the taste of kefir also depends. The acidity norm is considered to be 85-130oT [8,9,10]. The closer the acidity is to the upper indicator, the tastier and healthier the finished product.…”

“…Kefir, obtained by fermentation with the help of the Tibetan «Milk mushroom», in its qualities is many times superior to any fermented milk product. It contains lactic acid bacteria, lactic acid, carbon dioxide, alcohol, enzymes, vitamins, easily digestible proteins, fats, antibiotics, polysaccharides and other substances, thanks to which it has medicinal and dietary properties [6,7,8].…”

“…Mushroom-based kefir is much healthier than regular kefir. This is due to the fact that the drink is obtained by lactic acid and alcoholic fermentation, occurring simultaneously [3,5,8].…”