title: Ð¡ÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½Ð°Ñ Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¿Ð¸ÑÑÐµÐ²Ð¾Ð³Ð¾ Ð¼Ð¾Ð»Ð¾ÐºÐ° Ð½Ð¾Ð²ÑÑ Ð±ÑÐµÐ½Ð´Ð¾Ð² Ð½Ð° Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¾Ð¼ ÑÑÐ½ÐºÐµ Ð³. Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³Ð°
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Comparative estimation of the quality of drinkable milk of new brands on the consumer market g. Saint Petersburg
Creators: name: ÐÐ°ÑÐ°Ð±Ð°Ð½Ð¾Ð²Ð°, ÐÐ¾Ñ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2019
Subjects: Ð¿Ð°ÑÑÐµÑÐ¸Ð·Ð¾Ð²Ð°Ð½Ð½Ð¾Ðµ Ð¼Ð¾Ð»Ð¾ÐºÐ¾
Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð°
Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð°
Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸
Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸
ÑÐ¸Ð·Ð¸ÐºÐ¾-Ñ Ð¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð°
ÑÑÐ½Ð¾Ðº
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the pasterizovannoe milk
the estimation of quality
the qualitative indeves
the indices of safety
organoleptic indices
physical chemistry properties
market
brendy

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description: 51 p., 1 pic., 14 tab., 20 sources.
The purpose of exhaust qualification work was: conducting the analysis of the quality of milk of the drinkable of the new brands, realized on the market g. Saint Petersburg. 
Work gives the marketing characteristic of milk, requirement for its quality and safety; is carried out the comparative estimation of the quality of the pasterizovannogo milk of new and traditional brands, are investigated organoleptic indices, marking and physical chemistry indices. 
The factors, which form and which preserve the quality of drinkable milk, are studied, the assortment of drinkable milk in the retail retail outlet network g. is studied. Saint Petersburg. The selection of the subjects of studies is substantiated, is carried out the examination of the quality of drinkable milk pasterizovannogo of new brands due to the state of packing, correctness of marking and according to the organoleptic indices, is carried out the examination of the quality of drinkable milk pasterizovannogo by the physical chemistry indices and the composition of product, are compared new brendy with the traditional, according to the organoleptic and physical chemistry indices.