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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 commodity evaluation of glazed cheese curds of various brands, analysis of the assortment and development of recommendations for its improvement
Creators: name: Ð¢ÐºÐ°ÑÐµÐ²Ð°, 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: 2024
Subjects: ÑÑÑÐºÐ¸ Ð³Ð»Ð°Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÐµ
Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð°
Ð¼Ð°ÑÐºÐ¸ÑÐ¾Ð²ÐºÐ°
ÑÐ¾ÑÑÐ°Ð² Ð¸Ð½Ð³ÑÐµÐ´Ð¸ÐµÐ½ÑÐ¾Ð²
Ñ ÑÐ°Ð½ÐµÐ½Ð¸Ðµ
ÑÑÐ½Ð¾Ðº
Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ
ÑÐ¾ÑÐ³Ð¾Ð²ÑÐµ Ð¼Ð°ÑÐºÐ¸
glazed cook cheese
quality assessment
quality indicators
labeling
dairy products market

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description: The purpose of the thesis was to conduct a comparative commodity assessment of the quality of glazed curds sold in retail trade in St. Petersburg. The following tasks were solved: a) study the factors that form and maintain the quality of glazed cheese curds according to literature data; b) conduct an analysis of the market for cottage cheese products; c) conduct a comparative analysis of the assortment of glazed cheese curds sold in retail chains in St. Petersburg; d) study consumer preferences of glazed curd cheeses; e) conduct a comparative assessment of the quality of various types of glazed cheese curds of various brands. In the process of data collection, we used the information resources of Rosstat, ConsultantPlus and EBS "Lan". The research was carried out on the basis of the laboratory of commodity research and examination of consumer goods of the Higher School of Science and Technology. Quality assessment was carried out based on the condition of the packaging and correct labeling, as well as organoleptic and physicochemical indicators. Analysis of the results obtained and their graphical presentation were carried out using Microsoft Excel software. The assortment of glazed cheese curds is represented by dairy compounds and milk-containing products produced in accordance with GOST and TU, among which three types predominate: with boiled condensed milk, vanilla and chocolate. The quality of glazed cheese curds depends on the ingredients used. When using milk powder in the curd base of curds, stabilizers are included in their composition, which reduces their quality, forming a gelatinous consistency.