… In this study, it was carried a qualimetric assessment of the organoleptic properties of the
developed composition of ice cream. The authors used special method for studying the
organoleptic properties of ice cream. Organoleptic … As a result of the research work, a 5-point
scale was developed taking into account the importance factors of organoleptic parameters
of acidophilic-whey ice cream with oat beta-glucan. The use of this scale allowed the
gradation of the quality of the traditional type of …

Анотація In this study, it was carried a qualimetric assessment of the organoleptic properties
of the developed composition of ice cream. The authors used special method for studying
the organoleptic properties of ice cream. Organoleptic evaluation was conducted by a
commission of 10 people from among scientific, research and teaching staff and
postgraduates of the Milk and Dairy Products Technology Department in conditions that
meet the requirements of the evaluation standard. The obtained data confirm the expediency …