title: Ð¢Ð¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´Ð½Ð°Ñ Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° ÑÐ°ÑÑÐ¾Ð»ÑÐ½ÑÑ ÑÑÑÐ¾Ð² Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð¸Ð¹ Ð¿Ð¾ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° Ð² ÑÐµÑÐµÐ²Ð¾Ð¹ ÑÐ¾Ð·Ð½Ð¸ÑÐ½Ð¾Ð¹ ÑÐ¾ÑÐ³Ð¾Ð²Ð»Ðµ
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: Commodity evaluation of the quality of brine cheeses and development of proposals for improving the assortment in the retail chain
Creators: name: Ð Ð¾Ð¼Ð°Ð½Ð¾Ð²Ð°, ÐÐ½Ð°ÑÑÐ°ÑÐ¸Ñ
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: 2022
Subjects: ÑÐ°ÑÑÐ¾Ð»ÑÐ½ÑÐ¹ ÑÑÑ
ÑÑÑ ÑÑÐ»ÑÐ³ÑÐ½Ð¸
Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ
Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð°
ÑÐµÑÐµÐ²Ð°Ñ ÑÐ¾ÑÐ³Ð¾Ð²Ð»Ñ
Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»Ñ
brine cheese
suluguni cheese
assortment
quality assessment
network trade
consumer

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description: The subject of the graduate qualification work is Â«Ð¡ommodity evaluation of the quality of brine cheeses and development of proposals for improving the assortment in the retail chainÂ». The purpose of this work is a comparative assessment of the quality of suluguni cheese from various manufacturers, an analysis of the structure of the assortment of cheeses in chain retail trade enterprises, as well as the development of recommendations for improving the assortment of brine cheeses.Tasks include:-Â  analysis of the factors forming and preserving the quality of brine cheeses;-Â  quality assessment based on physical characteristics, type of packaging and labeling, organoleptic and physico-chemical indicators;-Â  analysis of consumer preferences and the structure of the assortment of brine cheeses in retail;-Â  development of recommendations for improving the assortment of brine cheeses. The research was carried out on the basis of the laboratory of examination of consumer goods of the Higher School of Economics. The paper uses standard and generally recognized research methods in commodity science: accelerated methods for determining moisture and dry matter on the Chizhova device, determination of sodium chloride by the argentometric method, determination of the degree of maturity by Shilovich. The conducted research allowed us to establish the relationship between the consistency and humidity of cheeses, the amount of amine nitrogen and the degree of maturity, and to determine the high-quality suluguni cheese sold in the retail chain â suluguni cheese of the Green Line trademark, made in Russia. The implementation of brine cheeses in a polymer film allows you to preserve their quality. The conducted studies allowed to establish the relationship between the consistency and humidity of cheeses, the amount of amine nitrogen and the degree of maturity, and to determine the high-quality suluguni cheese.