title: Ð¢Ð¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´Ð½Ð°Ñ Ñ Ð°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ° Ð¸ ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ð° ÐºÐ°ÑÐµÑÑÐ²Ð° ÐºÐµÑÐ¸ÑÐ° Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¹ Ð¿Ð¾ ÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ¾ÑÐ¿Ð¾ÑÐ¾Ð±Ð½Ð¾Ð³Ð¾ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° Ð² ÑÐ¾Ð·Ð½Ð¸ÑÐ½Ð¾Ð¼ ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð¼ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸
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 characteristics and expertise of kefir quality and development of recommendations for the formation of a competitive assortment in a retail trade enterprise
Creators: name: Ð¡Ð¿Ð¸ÑÐ¸Ð´Ð¾Ð½, ÐÑÐ¸Ð½Ð°
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: 2021
Subjects: ÑÐ¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´Ð½Ð°Ñ Ñ Ð°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ°
ÐºÐµÑÐ¸Ñ
ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ð° ÐºÐ°ÑÐµÑÑÐ²Ð°
ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¸
Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ
ÐºÐ°ÑÐµÑÑÐ²Ð¾
commodity characteristics
kefir
quality expertise
recommendations assortment
quality

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description: 69 pages, 28 figures, 13 tables, 2 appendices. The subject of the graduate qualification work is "Characterization of commodity research and examination of the quality of yogurt and development of recommendations on the formation of competitive assortment in retail trade enterprise" The given work is devoted to the study of commodity indicators of kefir, the use of methods for quality expertise and market research of buyers of these products. The research set the following goals: 1. Factors that shape the quality and range of fermented milk product kefir; 2. Conducting a comparative examination of the quality of kefir of various brands; 3. Study the range of fermented milk products sold in the commercial enterprise and give recommendations for the development of a competitive range. Work fulfilled on the premises of retail trade enterprise "Pyatorochka". An expert examination of the quality of kefir of two brands on labeling, organoleptic and physic-chemical indicators was carried out. The studied samples of kefir have complete information for the consumer. It was found that one of the samples with a shelf life of 14 days at the time of research had the maximum values of titratable acidity, which affected its organoleptic parameters. The titrated acidity of kefir affected its viscosity and the degree of syneresis. The two samples with the lowest acidity values had the densest clot that retained the serum well. An increase in acidity led to an increase in serum separation, increasing the degree of syneresis, and at an acidity of 125Â°T, the sample formed a very dense clot, as evidenced by a very high viscosity value.