EXPERTISE OF THE QUALITY AND FUNCTIONAL PROPERTIES OF PROBIOTIC KEFIRS USING THE EXAMPLE OF PRODUCTS OF UKRAINIAN MANUFACTURERS
Abstract
The relevance of conducting a quality expertise of probiotic kefirs is determined by the increasing consumption of these products as functional fermented milk beverages, capable of supporting a healthy gut microbiota, improving digestion, and strengthening the immune system. The modern Ukrainian market offers a wide range of kefirs from different producers, varying in production technology, fat content, protein and moisture levels, acidity, and organoleptic properties. At the same time, some products are characterized by variability in physicochemical parameters, unstable sensory properties, and the absence of standardized quality assessment criteria, which complicates product comparison and the formulation of scientifically grounded recommendations for selecting high-quality beverages. Quality expertise of kefirs allows the integration of laboratory data on physicochemical analyses with assessments of organoleptic characteristics and a scoring system, reducing the subjective influence of experts and providing a comprehensive, comparable characterization of the products. The aim of the study is the scientific justification and implementation of a quality expertise of probiotic kefirs from Ukrainian producers using organoleptic, physicochemical, and integrated scoring methods. The study objects included four samples of 2.5% fat kefir produced by JSC «Molochnyi Alliance», PJSC «Ternopil Dairy Plant», «Halychyna Carpathian Energy» and buffalo milk kefir from «Tasbio». Organoleptic evaluation was performed in accordance with DSTU 4417:2005 and the international Codex Standard for Fermented Milks, assessing appearance, color, consistency, taste, and aroma, using a trained expert panel. Physicochemical analysis included determination of protein, fat, and acidity as key indicators of nutritional value, freshness, and functional properties of kefir. To integrate the results, a scoring system was applied, enabling objective comparison of the quality of different samples and assessment of their consumer appeal. The results confirm the feasibility of applying a comprehensive approach for kefir quality expertise and support the formulation of scientifically grounded recommendations for improving production technology and standardizing functional fermented milk products
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