title: Ð¡ÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½Ð°Ñ Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¹Ð¾Ð³Ñ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Ð¾Ð·Ð½Ð¸ÑÐ½Ð¾Ð¼ ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð¼ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸ ( Ð¿Ð¾ Ð·Ð°ÐºÐ°Ð·Ñ ÐÐ ÐÐÐ "ÐÑÐ°Ð½")
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 assessment of the quality of yoghurts and development of proposals for improving the assortment in a retail trade enterprise (by order of OP LLC " Auchan")
Creators: name: Ð¡Ð²Ð¸ÑÐ¸Ð½Ð°, ÐÐ¸ÐºÑÐ¾Ñ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: 2021
Subjects: ÐºÐ¸ÑÐ»Ð¾Ð¼Ð¾Ð»Ð¾ÑÐ½ÑÐµ Ð¿ÑÐ¾Ð´ÑÐºÑÑ
Ð¹Ð¾Ð³ÑÑÑÑ
Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ
ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ð° ÐºÐ°ÑÐµÑÑÐ²Ð°
fermented milk products
yoghurts
assortment
quality expertise

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description: 65 pages, 5 figures, 18 tables This work is devoted to a comparative assessment of the quality of thick yoghurts produced by tank and thermostatic methods, and the development of proposals for improving their range in the retail trade enterprise "Auchan". Tasks that were solved in the course of the study: 1. Consider the factors that shape and preserve the quality of yogurt. 2. Conduct a comparative assessment of the quality of yoghurts from different manufacturers, with justification for the choice of samples and research methods. 3. To study the structure of the assortment of yoghurts in the retail trade enterprise "Auchan" LLC. 4. To develop recommendations for improving the assortment in the retail trade enterprise "Auchan" LLC. Studies were carried out on the basis of the laboratory examination of consumer goods Wsset. The paper uses standard and generally accepted methods in commodity science for the study of titrated acidity, dry matter mass fraction, humidity, and degree of syneresis. It is established that in yoghurts, regardless of the method of production, structure stabilizers are used, mainly modified starches, and only in bioyogurt "Sloboda" â pectin. Vegetable ingredients help to increase the acidity of yoghurts. The structure of the range of yoghurts is dominated by yoghurts produced by JSC "Danon Russia" under different brands in a wide range. Proposals have been developed to improve the range of yoghurts in the Auchan hypermarket.