Rudavska M. Forming consumer properties of soft dairy drinks

Object – the new milk soft drinks of the health-improving purpose, milk shakes half-finished products and raw material which is used in the receipts of half-finished products and finished cocktails. Purpose – quality forming and complex merchandising estimation of half-finished products and finished milk shakes of the health-improving purpose for consumers which live on the iodine deficit territories. Research methods – standard organoleptical, physical and chemical, microbiological, experiment planning methods and mathematical and statistical experimental data processing with the use of computers technologies. Scientific novelty – utility of consumers properties forming of milk half-finished products and finished cocktails is proved with their use with the purpose of iodine deficit diseases prophylaxis; utility of «Lamidana» use as dietary and technologically functional addition to the cocktails and half-finished products for their preparation is determined and scientifically grounded; rational correlations of milk soft drinks ingredients which provide their high organoleptical characteristics and health effect are determined; the data complex about consumers properties of half-finished products which are the base of the developed specifications «Milk half-finished products for cocktails» is obtained. Results are implemented at the food industry enterprises and in the educational process. Branch – food industry and restaurant economy.