Role of the sensor evaluation in improvement of the milk products research objectivity


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Abstract

Role of the organoleptic assessment in evaluation of milk and butter products quality is considered in the article. Ways how to increase objectiveness of the organoleptic tests and preparation of high quali ed experts-tasters are outlined.

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About the authors

N. N Ojgihina

Email: uglich-cheese@mail.ru

L. I Tetereva

Email: uglich-cheese@mail.ru

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