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Study of the quality of Bulgarian yoghurt

Author

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  • Radoslav Radev

    (Varna University of Economics)

Abstract

The aim of the present study is to examine the quality of Bulgarian cow’s yoghurt, offered in the sales network, with a view to establish the correspondence of the obtained experimental results with the ones set out in BNS 12:2010 Bulgarian yoghurt. The ob ject of study are eight yoghurt trade marks („Na baba” 3,6%, „Domlyan” 3,6%, „Yoghurt Serdika” 3,6%, „Cow’s yoghurt” 3,6%, „Tabu” 2,0%, „Roden Krai” 2,0%, „Premia” 2,0%, „Markeli” 2,0%) four of which are made in accordance with BNS 12:2010. The results of the conducted study of the quality of Bulgarian yoghurt offered in the sales network by sensory and physicochemical indicators show that only the yoghurt brand „Domlyan” 3,6% meets the requirements stated in the normative document. With all the rest of the varieties of yoghurt – object of the study there have been observed inconformities with respect to the requirements set out in BNS 12:2010.

Suggested Citation

  • Radoslav Radev, 2012. "Study of the quality of Bulgarian yoghurt," Business & Management Compass, University of Economics Varna, issue 1, pages 146-157.
    • Handle: RePEc:vrn:journl:y:2012:i:1:p:146-157
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    JEL classification:

    • L66 - Industrial Organization - - Industry Studies: Manufacturing - - - Food; Beverages; Cosmetics; Tobacco

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