Development of complex quantity assessment method of butter quality

Abstract

The purpose of the work is the scientific enrichment of sweet butter mixtures with polyphenolic compounds from vegetable raw materials, namely, cherry and ginger powder. The method of evaluation of the organoleptic, physicochemical, microbiological parameters, toxic elements, radionuclide content, mycotoxin content, pesticide content and nutrient content (proteins, fats, carbohydrates, minerals, vitamins) of the sweet butter mixture using the Harrington desirability function is developed.