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Competitiveness of yogurt with selenium in terms of the market for fermented milk products

DOI: 10.21047/1606-4313-2017-16-1-25-30
UDC 637.146

Competitiveness of yogurt with selenium in terms of the market for fermented milk products

Skripleva E.A., Arsenyeva T.P.

For citation: Скриплева Е.А., Арсеньева Т.П. Изучение конкурентоспособности производства йогурта с селеном в перспекти-ве развития рынка кисломолочных продуктов // Вестник Международной академии холода. 2017. № 1. С. 25-30

Abstract
Nowadays creating new kinds of fermented milk drinks with therapeutic and preventive properties are widely developed. Yogurt being the most popular fermented milk drink, its experimental enrichment with selenium is carried out at the Department of Food Biotechnology of ITMO University. Flavoring fillers were selected to enrich the taste of manufactured yogurt. To analyze the marketability of a dairy product with selenium and to choose the best sample of product tasting with subsequent opinion poll was conducted. All types of yogurt were made by techniques involving the addition of organic selenium at the stage of fermentation. Three kinds of yogurt were selected for the tasting: yogurt with ginger and cinnamon, yogurt with raspberry, yogurt with kiwi and banana. The survey revealed that selenium-enriched yogurt would have its target consumers on the market. Yogurt with raspberry has been shown to have the most preferred taste. Yogurts with cinnamon and ginger are also popular among consumers.

Keywords: yogurt, selenium, tasting, questionnaires, survey.

All references

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