Аңдатпа
This scientific article presents the results of the quality assessment of functional Greek yogurt produced in laboratory conditions under the terms and conditions of storage. The tests were conducted in the accredited testing center of the National Center for Expertise and Certification JSC. The purpose of the study was to check the changes in organoleptic, physicochemical, microbiological and radiation indicators of the product during storage and the level of preservation of its safety and quality. During the study, the organoleptic properties and physicochemical indicators of yogurt were studied at different storage times. The taste and aroma of yogurt remained unchanged over time, which indicates its high quality and compliance with proper storage conditions. During the storage period, the consistency remained homogeneously creamy, and the color of the berry components remained unchanged. Among the physicochemical indicators, the mass fraction of protein remained at 6.3%, which did not decrease from the initial value, and the mass fraction of fat did not change to 15%, which is typical for Greek yogurt. Microbiological indicators also did not change during the study, all tests remained within the permissible safety limits. Residues of radioactive substances and pesticides were detected within the permissible limits during the storage period. Thus, the data obtained demonstrate the high quality and safety of functional yogurt, as well as the shelf life and conditions that are favorable for its production and sale on an industrial scale.