A study of quality indicators of yogurt prepared in containers pre-treated with ionizing radiation

One of the most important factors affecting people's health is a healthy diet. Dairy products, like all food products, inevitably decompose and deteriorate over time. In this regard, it is necessary to control the quality and safety of products in accordance with standards. In this work, the organoleptic, microbiological and physicochemical parameters of yogurt prepared in containers previously irradiated with ionizing radiation were studied in comparison with a control sample. Glass and PET containers were used in these experiments.