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International Journal of Dairy Science

Year: 2021 | Volume: 16 | Issue: 4 | Page No.: 137-145
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Authors

Svetlana Kanareikina

Svetlana Kanareikina

Ekaterina Ganieva

Vladimir Kanareikin

Irina Mironova

Azat Nigmatyanov

Igor Gazeev

Keywords

Background and Objective: The consistency and taste of fermented milk products are complex organoleptic parameters that have a significant impact on the consumer's choice. In this paper, the factors affecting the consumer properties of fermented milk drinks are studied. Materials and Methods: For this purpose, the organoleptic characteristics of milk and dairy products, heat resistance of milk, titratable acidity, the density of milk and fermented milk products, the viscosity of the fermented milk product in terms of expiration time, the mass fraction of calcium was established by the complex metric method. The content of vitamin C in dairy products was also observed. Results: The introduction of dry mare milk into cow milk allows you to get yoghurt with a viscous homogeneous consistency and a pure fermented milk taste. The addition of pumpkin seed flour to it increases the content of Ca2+ and vitamin C. The pasteurization temperature of 76±2°C and the starter culture YF-L904 were the best for obtaining a product from goat milk with a pleasant, mild taste and velvety consistency. Conclusion: The experimental data we obtained showed that the consistency and taste are formed during the entire technological process of fermented milk products. These organoleptic parameters depend on the composition and origin of milk, the homogenization mode, the nature of the starter culture and the plant component based on all of the above factors.
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How to cite this article

Svetlana Kanareikina, Ekaterina Ganieva, Vladimir Kanareikin, Irina Mironova, Azat Nigmatyanov and Igor Gazeev, 2021. Effect of Different Factors on Consumer Properties of Fermented Milk Products with a Functional Orientation. International Journal of Dairy Science, 16: 137-145.

DOI: 10.3923/ijds.2021.137.145

URL: https://scialert.net/abstract/?doi=ijds.2021.137.145

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