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September 30, 2025Far Eastern Agrarian Herald

Designing of acidophilus product with high organoleptic properties and increased nutritional value

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Authors

OPOlga Mikhailovna PopovaAGAdela D. Galikieva

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Overview

Research designs acidophilus product with improved organoleptic properties and nutritional value, indicating safety and probiotic potential.

Key Points

  • The designed acidophilus product met established norms and quality standards following tests.
  • Microbiological studies confirmed the product's safety, revealing active lactic acid microorganisms.
  • Physical and chemical testing showed high organoleptic properties, suggesting improved consumer acceptance.
  • The addition of enriching ingredients enhanced the nutritional value, appealing to health-conscious consumers.

Cite This Study

Popova et al. (2025) studied this question.

synapsesocial.com/papers/68dc26218a7d58c25ebb2f86https://doi.org/10.22450/1999-6837-2024-19-1-87-94
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