Abstract
The article is presented organoleptic scoring scale and assessing the quality of products made from high-fat cream with the addition of semi-finished products of gooseberry Ribes uva-crispa L. The nomenclature of organoleptic indicators of products, descriptive characteristics of indicators for different quality levels, weighting coefficients for indicators, boundary limits of values of indicators and quality categories were determined. A point scale for evaluating the quality of new products was tested
Keywords
scoring method
dairy products
berries of Ribes uva-crispa L.
Suggested citation
Golub, O., & Motovilova, N.
(2024).
DEVELOPMENT OF A SCORING SCALE FOR ORGANOLEPTIC EVALUATION OF HIGH FAT CREAM PRODUCTS.
Bulletin of the Kyrgyz National Agrarian University,
22(6),
407-411.
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