Composition optimization of probiotic milk deserts with chestnut pure

U radu su detaljno opisani svi parametri optimiranja sastava probiotičkih mliječnih deserata s kesten pireom. Process proizvodnje praćen je od sirovog mlijeka do izrade fermentirane mliječne baze, te optimiranja sastava finalnog proizvoda. Senzorsko ocjenjivanje probiotičkih mliječnih deserata s kesten pireom proveo je panel od dvanaest ocjenjivača. Ocjenjivanje je provedeno metodom bodovanja sustavom od 20 ponderiranih bodova. Ocjenjivan je okus, miris, naknadni okus u ustima, te konzistencija. Na osnovi ukupnih rezultata senzorskog ocjenjivanja, probiotički mliječni desert s kesten pirom svrstan je u proizvode vrhunske kakvoće.Production process was observed from raw milk production to fermentation of milk with probiotics and creation of final product composition. Sensory evaluation was conducted using a 20 pondered points method. 12 sensory analysts evaluated prepared milk deserts. Taste, odour, consistency and syneresis were appreciated. Based on overall sensory results, prepared milk deserts with chestnut pure were evaluated as excellent products