PROBLEMS AND PERSPECTIVES OF THE MARKET OF SOUR-MILK PRODUCTS

Abstract

Purpose. Research of dynamics the development of the market of sour-milk products, as
well as factors that are influencing to the consumer properties of the product and its
attractiveness.
Method. For determine the indicators of consumer properties were used organoleptic,
physico-chemical and microbiological research methods in accordance with the current
normative documentation of Ukraine. Market research was conducted according to standard
methods.
Results. Was analyzed the existing approaches to improving the quality of the researched
product. One ofthe ways to improve the consumer properties was defined the quality adjustment
with using a variety of fillers, for example, components of animal (milk, leaven, cheese) and
vegetable (fruits, berries, vegetables, spices) origin. In addition, another way of improving the
nutritional value of sour-milk products is to enrich their composition with protein, carbohydrate
and mineral components.
Practical significance. The obtained research results can be used in the work of domestic
enterprises producing dairy products.