Competitiveness of the enriched fermented milks
- Autores: Kryuchkova V.V.1, Kolodenskiy AY.1, Kryuchkova VV1, Kolodenskii AY.1
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Afiliações:
- Edição: Nº 10 (2009)
- Páginas: 65-65
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325279
- ID: 325279
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Resumo
Technologies of the fermented milk biodrinks fortified with ground cedar and lactulose have been developed based on the results of the investigations made. Besides analysis of organoleptic, physical-chemical and microbiological indices, food and nutritive values competitiveness of the products was also evaluated by comparing products characteristics with parameters of the basis for comparison.
Studies and calculation taking into account complex quality indices, prices and consumers preferences confirm high competitiveness of fermented milks fortified with ground cedar and lactulose. The technology gives opportunities to widen varieties of fermented milks possessing improved consuming properties that can find demand in this market sector.
Studies and calculation taking into account complex quality indices, prices and consumers preferences confirm high competitiveness of fermented milks fortified with ground cedar and lactulose. The technology gives opportunities to widen varieties of fermented milks possessing improved consuming properties that can find demand in this market sector.
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Bibliografia
- Осипова Е.Н. К вопросу изучения пищевой ценности кедрового ореха//Торгово−экономические проблемы регионального бизнес−пространства: сб. мат. Международной научно− практической конференции. − Челябинск: Изд−во ЮУрГУ, 2005.
- Рябцева С.А. Технология лактулозы: учеб. пособие. − М.: ДеЛи принт, 2003.
- Фатхутдинов Р.А. Конкурентоспособность организации в условиях кризиса: экономика, маркетинг, менеджмент. − М.: Маркетинг, 2002.
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