STATISTICAL PROCESSING RESULTS OF ORGANOLEPTIC EVALUATION SOFT COMBINED CHEESE

Abstract

The currently observed expansion of the range of soft cheeses is associated, in particular, with the use of fillers: cereals, leguminous vegetables. The article presents research on the development of soft cheese from a mixture of whole and skimmed milk powder with the addition of broccoli puree. The beneficial properties of broccoli are due to its rich vitamin and mineral composition, which allows you to increase the useful properties of cheese and enrich it with dietary fibers. The aim of the work is to determine the optimal percentage of broccoli puree in the composition of soft cheese. Puree was added in an amount from 4% to 9%. Cheese from normalized milk was taken as a control sample. A group of five testers carried out the organoleptic evaluation. The research is regulated by the Interstate standards GOST ISO 6658 "Organoleptic analysis. Methodology. General guidelines" and GOST 33630-2015 "Processed cheeses and cheeses. Methods of control of organoleptic indicators". When assessing the quality of cheese, the appearance, taste and smell, consistency, color were taken into account. To substantiate the conclusions from the obtained organoleptic estimates, mathematical and statistical processing of the results was carried out the agreement of the experts' opinions was assessed by the tolerance of the variation of scores and by the Farrar-Glouber criterion on the collective agreement of the opinions of the experts. According to the consensus opinion of experts, a sample with a 5% content of broccoli puree is recognized as the best option for cheese with broccoli.