Justification of descriptors of organoleptic analysis of cottage cheese for the production of curd pancakes based on a comparison of labeling information and organoleptic and functional-technological properties

Modern classification of cottage cheese does not provide differentiation by purpose; therefore, consumers face problems when choosing cottage cheese as raw material (when used in home cooking and industrial conditions). The analysis of scientific and technical information revealed multiple variations in the technology of cottage cheese production leading to diverse physicochemical and organoleptic parameters. It has been established that cottage cheese differs significantly in functional and technological properties. This applies particularly to curd pancakes which, despite apparent simplicity, belong to complex culinary products. In addition to defects that were absent in earlier years (extraneous acidity and bitterness uncharacteristic of cottage cheese and organic food acids), consistency defects have been identified. Such defects are unacceptable in cottage cheese intended for making curd pancakes since these same defects appear in finished culinary products. Based on research of functional and technological properties, a tasting sheet and descriptors have been developed for use during incoming control of cottage cheese for culinary product manufacturing.