STUDY OF STORAGE ABILITY OF Curd DESSERTWITH ADDITION OF VEGETABLE RAW MATERIALS

The paper presents data on study of storage of curd dessert. The composition of product was varied to improve organoleptic and physico-chemical parameters and increase storage capacity. The process of product production involves mixing curd product with ingredients (hawthorn, apricot, carrot juice). Studied organoleptic characteristics of finished products during refrigerated storage.However, on ninth day taste deteriorated, acidity increased. Studies of microbiological indicators are presented. As result of storage on the ninth day, presence of mold was detected.The results of analyzes show that shelf life of new dessert is seven days at (4±2)°C.

сақтау қабілеттілігі, микробиологиялық көрсеткіштер, сүзбе десерті, өсімдік шикізаты, сүт өнімдері, ашытқы, хранимоспособность, микробиологические показатели, творожный десерт, растительное сырье, молочные продукты, закваска, store ability, microbiological indicators, curd dessert, plant material, dairy products, leaven

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