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

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.