Sensory method for the analysis of milk dessert from curd whey

Abstract

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.