Application of organoleptic analysis in establishing the functional and technological properties of cottage cheese and its suitability for industrial processing

Currently, instead of delis, ready-made meals and high-degree semi-finished products are produced by specialized large-capacity enterprises, with a total of about 430 such facilities in the country. One of the soughtafter groups of dishes in the assortment of ready-made food is culinary products made from cottage cheese. The modern classification of cottage cheese does not provide for its classification by purpose, although culinary products based on it are popular among consumers of ready-made food. The quality of the functional and technological properties of cottage cheese is the result of biochemical and physicochemical processes during its production. When conducting an organoleptic assessment of cottage cheese, compliance or noncompliance with regulatory requirements is evaluated. The scoring gradation in traditional scales does not provide for the description of product deviations and cannot be used to characterize the functional and technological properties of cottage cheese. By combining the most significant characteristics of the finished product with the technology for producing cottage cheese, it has been possible to predict its functional and technological properties when making culinary products. Such forecasting will help reduce the number of complaints regarding the quality of cottage cheese and culinary products.