FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular, to dairy industry. Method of selecting raw material containing milk fat for food product preparation includes extraction of fat component from raw material, measurement of its induction time (T1), comparison thereof with critical induction time (T2), obtained by comparing raw material induction time with organoleptic evaluation of the ready product from said raw material at the end of storage life. At T1 ≥ T2 determine that the raw material is suitable for production of a food product with a specified storage life.
EFFECT: invention allows to increase accuracy and objectivity of raw material selection, to detect violation of temperature or time conditions of storage and transportation of raw material containing milk fat till the ready product production moment, reduction of raw material selection and electric energy consumption.
1 cl, 3 tbl, 3 ex, 5 dwg
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