Traditional Sour Milk Products as a Basis For the Development of New Products in Industrial Conditions

Abstract

This paper analyzes the chemical composition and organoleptic properties of 5-made industrial products that are declared as “yogurt” with 2,8% fat and 5 products made by traditional technology, which are known as traditional products called “sour milk”. Tests were conducted to determine the differences between the two products (which are very similar), and attempt to execute the standardization of “sour milk” made according to traditional technology, and to determine the acceptability of these products by consumers.