ASSESSMENT OF ORGANOLEPTIC, PHYSICO-CHEMICAL AND MICROBIOLOGICAL INDICATORS OF GREEK YOGURT OF FUNCTIONAL ORIENTATION

This scientific article presents the results of assessing the quality of Greek yogurt of a functional orientation produced in laboratory conditions. The tests were carried out within the framework of periodic product quality control at the accredited testing center of JSC «National Center for expertise and certification». The aim of the study was to verify the product’s compliance with the requirements of regulatory documentation, including interstate standards and technical regulations of the Customs Union. Organoleptic, physicochemical, toxicological, microbiological and radiation indicators were analyzed. According to the test results, the yogurt had a homogeneous creamy consistency, with a characteristic fermented milk taste and aroma, as well as a purple color due to the presence of Berry components. The mass fraction of protein was 6.3%, which exceeded the established minimum (3.2%), however, this level is typical for Greek yogurt. The mass fraction of fat reached 15% this was explained by the addition of MCT fat to Greek yogurt. Other indicators, including Microbiological Safety, radionuclide levels and pesticide residues, were within the permissible values. The data obtained indicate the high quality and safety of the product, and the functionality determines the specifics of the product, which confirms the potential for its further industrial production and sale.

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