Commodity characteristics and expertise of kefir quality and development of recommendations for the formation of a competitive assortment in a retail trade enterprise
| Jazyk: | ruština |
|---|---|
| Rok vydání: | 2021 |
| Předmět: | |
| DOI: | 10.18720/spbpu/3/2021/vr/vr21-360 |
| Popis: | 69 Ñ., 28 ÑиÑÑнков, 13 ÑаблиÑ, 2 пÑиложениÑ. Тема вÑпÑÑкной квалиÑикаÑионной ÑабоÑÑ: «ТоваÑÐ¾Ð²ÐµÐ´Ð½Ð°Ñ Ñ Ð°ÑакÑеÑиÑÑика и ÑкÑпеÑÑиза каÑеÑÑва кеÑиÑа и ÑазÑабоÑка ÑекомендаÑий по ÑоÑмиÑÐ¾Ð²Ð°Ð½Ð¸Ñ ÐºÐ¾Ð½ÐºÑÑенÑоÑпоÑобного аÑÑоÑÑименÑа в ÑозниÑном ÑоÑговом пÑедпÑиÑÑии» ÐÐ°Ð½Ð½Ð°Ñ ÑабоÑа поÑвÑÑена иÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑоваÑоведнÑÑ Ð¿Ð¾ÐºÐ°Ð·Ð°Ñелей кеÑиÑа, пÑименение меÑодик по ÑкÑпеÑÑизе каÑеÑÑва и иÑÑледование ÑÑнка покÑпаÑелей данной пÑодÑкÑии. ÐадаÑи, коÑоÑÑе ÑеÑалиÑÑ Ð² Ñ Ð¾Ð´Ðµ иÑÑледованиÑ: 1. ФакÑоÑÑ, ÑоÑмиÑÑÑÑие каÑеÑÑво и аÑÑоÑÑÐ¸Ð¼ÐµÐ½Ñ ÐºÐ¸ÑломолоÑного пÑодÑкÑа кеÑиÑ; 2. ÐÑоведение ÑÑавниÑелÑной ÑкÑпеÑÑÐ¸Ð·Ñ ÐºÐ°ÑеÑÑва кеÑиÑа ÑазлиÑнÑÑ ÑоÑговÑÑ Ð¼Ð°Ñок; 3. ÐзÑÑение аÑÑоÑÑименÑа киÑломолоÑнÑÑ Ð¿ÑодÑкÑов, ÑеализÑемÑÑ Ð² ÑоÑговом пÑедпÑиÑÑии и даÑÑ ÑекомендаÑии Ð´Ð»Ñ ÑазвиÑÐ¸Ñ ÐºÐ¾Ð½ÐºÑÑенÑоÑпоÑобного аÑÑоÑÑименÑа. РабоÑа пÑоведена на базе ÑоÑгового пÑедпÑиÑÑÐ¸Ñ Â«ÐÑÑÑÑоÑка». ÐÑоведена ÑкÑпеÑÑиза каÑеÑÑва кеÑиÑа двÑÑ ÑоÑговÑÑ Ð¼Ð°Ñок по маÑкиÑовке, оÑганолепÑиÑеÑким и Ñизико-Ñ Ð¸Ð¼Ð¸ÑеÑким показаÑелÑм. ÐÑÑледÑемÑе обÑазÑÑ ÐºÐµÑиÑа имеÑÑ Ð¿Ð¾Ð»Ð½ÑÑ Ð¸Ð½ÑоÑмаÑÐ¸Ñ Ð´Ð»Ñ Ð¿Ð¾ÑÑебиÑелÑ. УÑÑановлено, ÑÑо один из обÑазÑов Ñо ÑÑоком Ñ ÑÐ°Ð½ÐµÐ½Ð¸Ñ 14 ÑÑÑок на Ð¼Ð¾Ð¼ÐµÐ½Ñ Ð¸ÑÑледований имел макÑималÑнÑе знаÑÐµÐ½Ð¸Ñ ÑиÑÑÑемой киÑлоÑноÑÑи, ÑÑо повлиÑло на его оÑганолепÑиÑеÑкие показаÑели. ТиÑÑÑÐµÐ¼Ð°Ñ ÐºÐ¸ÑлоÑноÑÑÑ ÐºÐµÑиÑа оказала влиÑние на его вÑзкоÑÑÑ Ð¸ ÑÑÐµÐ¿ÐµÐ½Ñ ÑинеÑезиÑа. Ðаиболее плоÑнÑй ÑгÑÑÑок, Ñ Ð¾ÑоÑо ÑдеÑживаÑÑий ÑÑвоÑоÑкÑ, имели 2 обÑазÑа Ñ ÑамÑми низкими знаÑениÑми киÑлоÑноÑÑи. ÐовÑÑение киÑлоÑноÑÑи пÑиводило к ÑвелиÑÐµÐ½Ð¸Ñ Ð¾ÑÐ´ÐµÐ»ÐµÐ½Ð¸Ñ ÑÑвоÑоÑки, повÑÑÐ°Ñ ÑÑÐµÐ¿ÐµÐ½Ñ ÑинеÑезиÑа, а пÑи киÑлоÑноÑÑи 125°Т Ñ Ð¾Ð±ÑазÑа обÑÐ°Ð·Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¾ÑÐµÐ½Ñ Ð¿Ð»Ð¾Ñного ÑгÑÑÑка, о ÑÑм ÑвидеÑелÑÑÑвÑÐµÑ Ð¾ÑÐµÐ½Ñ Ð²ÑÑокое знаÑение вÑзкоÑÑи. 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 125°T, the sample formed a very dense clot, as evidenced by a very high viscosity value. |
| Databáze: | OpenAIRE |
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