title: Ð¢Ð¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´Ð½Ð°Ñ Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° ÑÐ²Ð¾ÑÐ¾Ð¶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 curd cheese and development of proposals for improving the assortment in the online retail
Creators: name: ÐÐ°Ð²ÑÑÐ»Ð¾Ð²Ð°, 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Ð²Ð¾ÑÐ¾Ð¶Ð½ÑÐµ ÑÑÑÑ
Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ
Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð°
Ñ ÑÐ°Ð½ÐµÐ½Ð¸Ðµ
ÑÐ¾ÑÑÐ°Ð²
cottege chees
assortment
quality assessment
storage
composition

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description: The topic of the final qualifying work: Â«Commodity evaluation of the quality of curd cheese and development of proposals for improving the assortment in the online retailÂ».This work is devoted to the comparative commodity evaluation of the quality of cottage cheese and the development of proposals for improving its assortment in a retail trade enterprise. Tasks that were solved during the study:1. Consider the factors influencing the formation and preservation of the quality of cottage cheese, and determine the requirements for their quality.2. To conduct a comparative assessment of the quality of curd cheeses from different manufacturers, with justification for the selection of samples and research methods.3. Analyze the actual assortment of cottage cheese of a retail trading company and, based on data on the study of consumer preferences, develop proposals for its improvement.The research was carried out on the basis of the laboratory of examination of consumer goods of the Higher School of Economics. The work uses standard and generally recognized research methods in commodity science: organoleptic and physico-chemical.As a result of the conducted research, the compliance of the studied samples of curd cheeses with the requirements of GOST 33480-2015 according to organoleptic and physico-chemical parameters was established. Differences in physico-chemical quality indicators between curd cheeses influence the formation of their organoleptic properties. The composition information in the labeling of curd cheeses is not identical in all samples to the information obtained by the QR code on the package, differing in the origin of animal or microbial enzymes used for fermentation.