Development of a national sour lactic dairy product based on non-boiling cereals and its quality evaluation

Abstract

The article is devoted to the creation of a national lactic acid product "Flaky Cottage Cheese" on the basis of three kinds of cereal flakes, which do not require boiling. In the course of research the organoleptic and physico-chemical parameters of the obtained product were determined. It was found that the addition of uncooked three-grain flakes to the cottage cheese has a positive effect on the quality of organoleptic indicators of the finished product, i.e. gives the product a particularly pleasant taste and increases its nutritional value.