Inoculation dose determination of whey proteins hydrolysate into fermented milk product by means of organoleptic evaluation

Organoleptic characteristics offermented skimmed milk and buttermilk in various doses of whey proteins hydrolysate have been studied. Organoleptic errors decreasing the quality of fermented milk with whey proteins hydrolysate have been determined. The processing of experimental evaluations according to weight coefficients showed that with the increasing of hydrolysate dose the final evaluation of all tested samples decreases but there is no essential difference in samples of skimmed milk and buttermilk. The maximum dose of hydrolysate inoculation into the product has been established.