CONDUCTING A COMPARATIVE ASSESSMENT OF THE QUALITY OF MILK FROM DIFFERENT PRODUCERS ACCORDING TO ORGANOLEPTIC PARAMETERS

CONDUCTING A COMPARATIVE ASSESSMENT OF THE QUALITY OF MILK FROM DIFFERENT PRODUCERS ACCORDING TO ORGANOLEPTIC PARAMETERS

Authors

  • R. Kauymbaev M.Kh. Dulaty Taraz University, Taraz, Kazakhstan
  • D. Orazgaliev M.Kh. Dulaty Taraz University, Taraz, Kazakhstan
  • M. Orazali M.Kh. Dulaty Taraz University, Taraz, Kazakhstan

DOI:

https://doi.org/10.55956/FYRO8563

Keywords:

milk, quality, organoleptic evaluation, taste, smell, consistency, comparative analysis

Abstract

The article presents a comparative assessment of the quality of pasteurized milk from different manufacturers based on organoleptic parameters. The analysis of the appearance, consistency, color, taste and smell of the samples was carried out. The obtained results are compared with the regulatory requirements. It has been established that the organoleptic assessment makes it possible to identify differences in product quality and determine the degree of its compliance with standards.

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Published online

2026-09-30

Issue

No. 3(93) (2026)

Section

Food Engineering Technologies

License

Copyright (c) 2026

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.