Work

Sensory method for the analysis of milk dessert from curd whey

Year: 2021

Type: conference-paper

Abstract: 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.

Source: IOP Conference Series Earth and Environmental Science

DOI: 10.1088/1755-1315/677/3/032042

Authors: L F Ponomareva, N V Burakovskaya, Ya M Rebezov, T S Bychkova, O A Grunina

Institutions: Moscow State University of Technologies and Management named after K.G. Razumovskiy, Omsk State Technical University, Prokhorov General Physics Institute

Language: English

Topic: Advanced Scientific Research Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W3138098689

FWCI: 5.932

Cites: 20

Cited by: 10

Related to: 10