Research of organoleptic indicators of low-fat quark with addition the dried up berries of blueberry

Article is devoted to studying of influence of a powder of blueberry on the organoleptic indicators of low-fat quark. Authors consider an opportunity of using the powder of blueberry as the enriching additive for low-fat quark. The high content of irreplaceable micronutrients in powder of blueberry will allow to raise food value of quark.