Yasyns'ka N. Commodity descrition of new types of fermentation of white cabbage

Dissertation is devoted to a study of consumer properties of new types of fermented white cabbage during processing and long-term storage. Organoleptic physico-chemical and micro-biological processes during fermentation of new types of fermented products according to technological properties of economic-botanic kinds of it, concentration of cooking salt, temperature of fermentation and recipes have been investigated. A system of scoring of organoleptic indicators and the optimal model of forecasting the level of quality of new products has been elaborated. Optimal recipes and norms of raw material spending have been worked out on the basis of studied physical organoleptic properties. Competitiveness and economic effectiveness of new kinds of fermented white cabbage implementation into production have been determined.