Market analysis of soft and hard cheeses in Ukraine and abroad


Keywords: soft whey cheeses, hard cheeses, competitiveness, physical and chemical indices, cheese market

Abstract

The article deals with the problem of competitiveness of soft cheeses in Ukraine. On the domestic market, the production of soft cheeses is not given much attention, but for nutritional value, they are not inferior to hard rennet cheeses. Unlike Ukraine in EU countries, the market for soft cheeses is very diverse, so people consume more of them. In Ukraine, these cheeses are produced not always of proper quality, which is reflected in their low popularity. In recent years, the interest in soft cheeses has grown, but their competitiveness is not. Most manufacturers understand that increasing the competitiveness of products, improving the financial state of the enterprise and satisfying the demand of the widest possible range of consumers can be primarily due to expanding the range of products and improving their quality. Competitiveness is a relative characteristic of a product that reflects its distinctive features from the competitor's product, firstly, by the degree of compliance with the same social need, and secondly, by the cost of meeting that need. The level of competitiveness of goods is determined by the consumer, who, when buying products, recognizes its compliance with their needs Most manufacturers understand that increasing the competitiveness of products, improving the financial state of the enterprise and satisfying the demand of the widest possible range of consumers can be primarily due to expanding the range of products and improving their quality. Competitiveness is a relative characteristic of a product that reflects its distinctive features from the competitor's product, firstly, by the degree of compliance with the same social need, and secondly, by the cost of meeting that need. The level of competitiveness of goods is determined by the consumer, who, when buying products, recognizes its compliance with their needs. Soft cheeses have fundamental differences in the methods of milk coagulation, microbiological and physico-chemical bases of production, therefore have a very wide range of flavors and a varied consistency that can satisfy different consumers. The analysis of literary data on the competitiveness of soft and hard cheeses is presented, as well as the differences in the physico-chemical composition of the two groups of cheeses are presented.

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Published
2018-02-28
How to Cite
Turchyn, I., & Maksimova, D. (2018). Market analysis of soft and hard cheeses in Ukraine and abroad. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 20(85), 46-50. https://doi.org/10.15421/nvlvet8509