The initial influence on the taste is exerted by lactic acid, which is formed as a result of microfermentation. As the cheese ripens, the taste of the cheese is influenced by protein substances: peptides, amino acids and other products of higher breakdown (amine nitrogen, ammonia nitrogen, etc.). Volatile fatty acids and carbonyl compounds (aldehydes, ketones), formed during the breakdown of milk sugar, amino acids and partly fat, play a major role in the formation of the taste of cheeses. The consistency of newly formed cheese is rough and rubbery, over time under the influence of the resulting lactic acid and salting of the cheese. The proteins swell and the consistency of the cheese becomes more elastic. With more mature cheese, the dough becomes somewhat brittle. When cheeses ripen, as a result of biochemical reactions, gases are released (CO2, H2, ammonia, O2, N, etc.). In cheeses with high t.v. The formation of the pattern is caused by propionic acid bacteria that ferment milk sugar, lactic acid and lactates. In the production of cheeses with low temperature v.n. flavor-forming bacteria ferment milk sugar with the accumulation of lactic acid, acetaldehyde, CO2, H2. Butyric acid bacteria cause rapid gas formation and swelling of cheeses with the formation of a spongy or ragged pattern.

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MINISTRY OF EDUCATION AND SCIENCE

REPUBLIC OF TATARSTAN

NABEREZHNOCHELNY STATE

TRADE AND TECHNOLOGY INSTITUTE

WRITTEN EXAMINATION PAPER

Topic: “Organization of the sale of hard cheeses

in the store “Borovetskoye No. 1”

Plan

1. History of cheese

2. Organization of sale of hard cheeses

2.1. Product history

2.2. Characteristics of the assortment

2.3. Quality requirements

2.4. Packaging and labeling

2.5. Acceptance by quantity and quality

2.6. Storage

2.7. Preparation for sale

2.8. Placement and display

2.9. Sales and consultation

Conclusions and suggestions

List of used literature

1. History of cheese

Cheese making was known in ancient times, but only from the second half of the 19th century. It begins to gradually transform from fishing into industrial production.

In Russia, the first cheese-making plant was organized in 1795 on the estate of Prince Meshchersky in the village of Lotoshino, Tver province. In subsequent years, factories also appeared in other landowners' farms, where Swiss cheesemakers were invited. They bought milk from the landowner and processed it themselves into Swiss cheese. During this period, Russian terms for cheese making appeared, often they did not correspond to one or another technological process: for example, “cooking cheese”, “fermentation of milk”, “rennet starter”. The term “cooking” arose when observing the production of Swiss cheese, which was carried out in fire-heated boilers.

Production conditions in Russia and Switzerland were different, and the mechanical transfer of Swiss cheese technology without taking into account the composition and properties of milk, climate and geographical conditions could not give good results. Therefore, the cheese was not of high quality.

In the 19th century Swiss cheese making penetrates into the Transcaucasus, where it has found fertile soil due to the similarity of the natural historical conditions of Transcaucasia and Switzerland. The scale of production of Emmental (Swiss) cheese in the Caucasus has expanded. Changes also occurred in cheese production technology - they began to use water and steam heating of cheese boilers, and more advanced processing tools appeared - metal harps, whorls. However, the total volume of production remained small, and until the 60s of the XIX century. the production of Swiss and other types of cheese did not extend beyond the boundaries of the landowners' estates, where the craftsmen continued to be predominantly the Swiss, who kept the technology secret.

By 1866, there were only 72 landowner cheese factories in the European part of Russia. From 1866 to 1890, cheese making developed rapidly, and cheese production increased more than 10 times during this period. In the 70s, production of Dutch cheese began in Russia.

In the last decades of the 19th century. The handicraft cheese-making industry was reorganized, developing on the basis of rapidly capitalizing small peasant farming. A significant role in the development of domestic cheese making belongs to the famous founder of artel cheese dairies V.I. Blandov, as well as N.V. Vereshchagin, who actively participated in the organization of artel cheese-making factories. He created the first artel cheese factory in 1866 in Otrokovichi, Tver province.

In 1871, Vereshchagin organized in the village. Edimonovo, Tver province, is the first dairy farming school in Russia, which was the main center for training masters of cheese and butter making. In 1883, the first dairy laboratory in Russia was created at the school. This marked the beginning of scientific research in the field of biochemistry and technology of milk and dairy products in our country. The organizer of this laboratory was Prof. A.A. Kalantar. He has carried out extensive research on the chemistry and technology of milk, in particular on the use of calcium salts in the production of Swiss cheese,

The founder of the Russian school of cheese making is prof. S.V.Parashchuk. He carried out significant work on studying the influence of feed on the composition and properties of milk, the properties of rennet and pepsin.

Before the First World War in 1914, there were about 2,000 cheese-making enterprises in Russia, producing about 7,000 tons of cheese per year. The main regions of cheese production in Russia were: central regions (Yaroslavl, Tver, Smolensk, Kostroma), North Caucasus (Rostov region, Stavropol region), Transcaucasia (Georgia and Armenia), Western Siberia (Altai region and Novosibirsk region), Baltic states (Lithuania , Latvia, Estonia).

The assortment was limited, mainly cheeses were produced: Dutch round, backstein, tilsit, Swiss, Tushino, a small amount of green cheese, soft cheeses - brie, Neuchâtel, Camembert, Limburg. Soft cheeses were produced mainly in the north-west of Russia, green cheeses were produced in the Upper Volga region and on the Oka River.

After the October Revolution, cheese-making enterprises became state property. In the period from 1917 to 1931, technical re-equipment of industry took place. New steam-mechanized plants are being built, and technically advanced equipment for that time is being installed. New construction is being carried out in old, established and newly created cheese-making areas. During this period, a mechanized cheese-making industry was organized in Altai. The production of Swiss-type cheeses is widely developing in the Transcaucasus - Georgia and Armenia.

1931--1941 are characterized by a sharp increase in cheese production on the raw material base of dairy farms on collective and state farms. Significant funds are being invested in the construction of new large factories and inter-district cheese storage facilities.

During the same period, as a result of the work of Soviet scientists and production workers, the range of cheeses produced by the domestic industry significantly expanded. Soviet, Moscow, Yaroslavl, Uglich, Volzhsky, etc. cheeses appeared. The production of processed cheeses began to develop, which was organized in 1934, first at the Moscow, and then at the Leningrad and Rostov processed cheese factories.

Since the main production processes were patented abroad, a series of scientific developments were carried out in our country, laying the foundation for the theory and practice of processed cheese production. They were completed in the 30s by A.P. Sadokova, Sh.G. Gonashvili, N.I. Egorov and A.F. Voitkevich.

The theoretical foundations of processed cheese technology were further developed in the works of S.M. Barkan, who put forward an original theory of cheese melting and studied some of the rheological properties of processed cheeses. A great contribution to the practice of producing processed cheeses was made by M.F. Kuleshova, who developed a number of technologies for the main range of processed cheeses.

The increased consumer demand for cheese, which was the result of growing material well-being, required further development of the cheese-making industry, which was provided for by the corresponding plans. The Great Patriotic War and the temporary occupation of a number of regions caused enormous damage to Soviet cheese making.

The pre-war level of production was reached only by the end of the 40s. The construction of new large cheese-making factories, such as Tikhoretsky and Leningradsky in the Krasnodar Territory, and the reconstruction of existing enterprises made it possible to increase cheese production in 1960 compared to 1950 by more than 3 times. New large cheese-making factories and cheese depots are being built in the Baltic states, Belarus, and the Volgograd region. Newly built factories are equipped with imported equipment and high-performance lines. The technology of new types of cheeses is being developed, such as Russian, piquant, etc. We are organizing the production of cheddar cheese, Swiss block cheese and small accelerated ripening cheeses, such as Susaninsky. The production of Bukovinian cheese has been organized in Ukraine. At the end of the 60s, the production of rindless cheeses and the ripening of cheeses in protective polymer films and coatings began to be widely introduced.

In 1939, the All-Union Research Institute of the Dairy Industry was organized in Moscow, from which the All-Union Research Laboratory of Cheese Making emerged, which was later transformed into the All-Union Research Institute of Butter and Cheese Making Industry, located in Uglich (Yaroslavl region) . Scientists of this institute and its branches in Altai, Lithuania, Stavropol region are responsible for the development of many new types of cheeses that are in great demand among the population, such as Russian, Võru, piquant, athlete, etc.

Much work on many pressing problems of cheese making, along with training personnel for industry, has been carried out by the departments of the Moscow Technological Institute of Meat and Dairy Industry (now the Moscow Institute of Applied Biotechnology), Vologda Dairy Institute, Leningrad Institute of Refrigeration Industry, etc.

Much credit for the development of domestic cheese making and scientific research in this area belongs to A.N. Korolev, D.A. Granikov, Z.X. Dilanyan, A.I. Chebotarev.

2 . Organization of sale of hard cheeses

2.1 Product history

Cheese is the most versatile product of the entire range of dairy products, because... It is ideal for preparing sandwiches, sauces, hot and cold dishes. The chemical composition of cheese includes complete proteins (about 25%), which are easily absorbed by the body, milk fat (about 30%), minerals (calcium, sodium, phosphorus salts, etc.), fat- and water-soluble vitamins (A, D, E, B?, B 2, PP). Cheeses have a high calorie content and physiological value. Its nutritional value, easy digestibility and pleasant taste make it possible to consume cheese not only as an excellent food for healthy and sick people, but also as a snack that stimulates the appetite before meals. Cheese is made from cow, goat, sheep and buffalo milk by curdling and processing. During the production process, it retains all the essential nutrients of milk, with the exception of carbohydrates. During cheese making, a significant portion of the water is removed from milk, resulting in a concentrated food product.

Our country produces a wide range of cheeses. They differ from each other in terms of preparation technology, external characteristics and organoleptic characteristics. Based on the method of milk coagulation, cheeses are divided into rennet (when making cheese, proteins are coagulated under the action of rennet) and fermented milk (when making cheese, proteins are coagulated under the influence of lactic acid). Depending on the characteristics of production, rennet cheeses are divided into hard, soft, brine, processed, and according to the fat content in dry matter - into cheeses with 20, 30, 45, 50% fat content. In the process of cheese production, the decisive factors are the physical properties, chemical composition, and microbiological parameters of milk. Various technological production schemes make it possible to obtain cheeses that differ in chemical composition and organoleptic characteristics. The main processes of cheese production consist of the following operations: milk receiving and sorting, milk coagulation, curd processing, cheese salting, cheese ripening and cheese finishing. Table 11 shows the classification of cheeses in the main range.

2.2 Characteristics of the assortment

In our country, hard rennet cheeses make up the majority of cheeses produced. Based on size and weight, they are divided into large and small. According to production technology and characteristic taste and smell - into the following types: Cheeses of the Swiss type, Dutch type, Cheddar type, Russian type, Latvian type. To produce them, milk normalized for fat content is pasteurized, cooled to a temperature of 33 ° C, and tinted with yellow vegetable paint. Then lactic bacteria starters and rennet powder are added, resulting in the formation of a strong curd. The resulting curd is cut into cubes of cheese grains of various sizes, which, when stirred, stick together and release whey. To separate more whey, the cheese grains are reheated to a temperature of 55-58 °C (high heating for Swiss type cheeses) and 40-45 °C (low heating for Dutch type cheeses). With higher temperatures, more whey is separated. The curd grains are then placed into molds in which excess whey is removed by pressing or self-pressing. The resulting cheese is salted for 5-8 days in a cold basement for ripening at a temperature of 10-15 ° C and a relative humidity of 90-95%. During the ripening process in cheese, under the influence of rennet and enzymes of lactic acid bacteria, the complex substances that make up the protein decompose into simpler and more easily digestible substances. The resulting ripened cheese has a characteristic taste and aroma for each type. During the ripening process of cheese, carbon dioxide accumulates, which pushes the cheese grains apart and forms eyes. A pattern appears in the cheese mass. The ripening time of cheeses is from 35 days to 6 months. To protect cheeses from drying out and molding, many cheeses are waxed. When producing rindless cheeses, at the end of production, the heads are wrapped in a polymer film, which, when heated, fits tightly to the surface of the cheese. Such cheeses are ripened and stored in film.

SWISS TYPE CHEESE. To produce these cheeses, milk of high quality is used in terms of organoleptic properties, bacterial contamination and acidity.

SWISS CHEESE matures for 6 months or more. In appearance it is a large, low cylinder weighing 50-100 kg. On the durable and wrinkle-free crust there are prints of the serpyanka fabric with which the cheese was pressed. A durable dry coating of grayish-white color is allowed, the taste is sweetish, pleasant, with a well-defined taste and aroma. Eyes round or oval, fat content 50%.

SOVIET CHEESE is made from pasteurized milk. It has the shape of a rectangular bar with slightly cut vertical edges and convex side surfaces. Weight - up to 16 kg. The ripening period is 4 months, but the best taste is when ripened for 6-8 months. The taste is close to Swiss. Fat content 50%.

MOSCOW CHEESE is a variety of Soviet cheese, differing in shape - a tall cylinder weighing 6-8 kg. The taste is sweetish and sour, fat content is 50%. CARPATHIAN CHEESE has the shape of a low cylinder. Weight up to 15 kg. Ripens within 2 months. The taste is sweetish and sour.

KUBAN CHEESE represents cheeses of a unified cylindrical shape. In taste, aroma and consistency it is close to Soviet. Weight - up to 10 kg.

DUTCH TYPE CHEESE. Cheeses of this type represent a large assortment of pressed cheeses with a low second heating temperature.

DUTCH CHEESE. When using a low second heating temperature, more whey remains in the cheese mass. This promotes faster development of lactic acid streptococci and faster ripening of cheese (up to 3 months). As a result, small eyes of a round, slightly flattened shape are formed. The consistency of the cheese is elastic, softer than that of Swiss cheese. The shape of the cheese is round, weighing 2-2.5 kg, midget 0.4-0.5 kg; large bar 5-6 kg and small bar 1.5-2.0 kg. Cheese is considered mature when it ripens for 2-2.5 months, Lilliputian for 35 days. When ripening up to 6-8 months, its taste becomes sharper and more pronounced. A sign of good quality can be the appearance of tears in the cheese. Dutch cheese is distinguished by fat content: block cheese - 45%, round cheese - 50%. The taste and aroma are pure, with pungency and sourness, without foreign tastes and odors.

KOSTROMSKY cheese has the shape of a low cylinder with a convex side surface and rounded edges, weighing 9-12 kg (large) and 5-6 kg small. In terms of technology and organoleptic characteristics, it is close to the Dutch one; it ripens in 2.5 months.

YAROSLAVSKY CHEESE is produced in the form of a tall cylinder weighing 2-3 kg, a unified large cylinder weighing 8--10 kg and a unified small cylinder weighing 4--6 kg. In terms of physico-chemical and organoleptic indicators, it is close to the Dutch bar. Fat content 45-50%.

STEPPE cheese is produced in the form of a block with a square base, weighing 5-6 kg. The taste is sharp, the dough is slightly brittle. Fat content -45%. The surface of the bar is waxed.

UGLICH CHEESE has the shape of a rectangular block weighing 2-3 kg. The cheese dough is tender, elastic, slightly brittle with round oval or irregularly shaped eyes. The taste is slightly sour. The cheese matures within 2 months. Fat content - 45%.

POSHEKHONSKY CHEESE has the shape of a low cylinder weighing 5-6 kg. The eyes are round or slightly flattened. Fat content 45%. Duration of ripening is 1.5 months.

ESTONIAN CHEESE. Characterized by accelerated maturation. Can be produced with a ripening period of 30 days. It has the shape of a tall cylinder, weighing 2-3 kg. The taste is slightly sour, a spicy aftertaste is allowed. The dough is soft and plastic. The eyes are round, slightly oval in shape and evenly spaced. Fat content 45%.

DNISTROVSKY CHEESE - quickly ripening. It has the shape of a bar. The dough is soft, slightly spreadable. Fat content 50%.

LITHUANIAN CHEESE. Shape of a rectangular bar, weight 5-6 kg. The taste is delicate sour. Fat content -- 30%.

CHEESE TYPE CHEDDAR. A characteristic feature of the production of cheeses of this group is that before molding the cheese mass is subjected to cheddarization (fermentation). As a result, the development of lactic acid fermentation intensifies and lactic acid accumulates, which, acting on the protein, makes the mass soft, viscous, and stratifies into thin, leaf-like layers. In this case, gas formation occurs, resulting in the formation of irregularly shaped eyes. At the end of ripening before molding, gas formation dies out and the eyes flatten.

CHEDDAR has the shape of a tall cylinder with a steep side surface and flat bases. Its weight is 30-33 kg. Cheese maturity is reached at three months of age. The cheese has a soft shell tightly pressed to the dough. The surface of the cheese is waxed. The taste and smell are slightly sour. The dough is plastic, tender, slightly spreadable. There are no eyes, the fat content is at least 50%. Altai Mountain cheese is a variety of Cheddar cheese.

RUSSIAN TYPE CHEESE. It is made without cheddarization, but after the second heating the cheese grain is kept at a temperature of 41~42 °C for 4-50 minutes, and the acidity increases. Russian cheese is usually salted in grains, followed by adding salt to the head in brine. Sometimes they use complete salting in the grain, without using additional salting in the brine. The cheese has the shape of a low cylinder weighing 11-13 kg (large) and 7-9 kg (small). The taste and smell are slightly sour, pronounced; the dough is soft and plastic; the eyes are irregularly slit-shaped. The cheese has an even thin crust, the surface is covered with paraffin. Ripening period is 70 days. Fat content -- 50%.

LATVIAN TYPE CHEESE - these are semi-hard self-pressing cheeses with a low second heating temperature. The ripening of cheese involves lactic acid and mucus-forming bacteria that develop on the surface. Cheese ripening proceeds from the surface to the center. Cheeses are characterized by a pungent, specific, slightly ammonia-like taste and smell and high moisture content. Latvian cheese has the shape of a bar with a square base and convex side surfaces, weighing 2.2-2.5 kg. The crust is thin, covered with a slightly sticky thin mucus of a red-brown color with light spots. The dough is plastic. The eyes are oval and irregular in shape. Fat content - 45%.

SPICY CHEESE has the shape of a rectangular block weighing 2-4 kg. The consistency is more delicate, as it has a fat content of at least 55%. Ripens in 35-45 days.

Table. Chemical composition and energy value of cheeses (per 100 grams of product)

3.3 Quality requirements

Hard cheeses (except for Yaroslavl Bolshoi, Kuban Russian, Poshekhonsky, Dnestrovsky, Severny, Pikanny) are divided into highest and first grade, depending on their organoleptic characteristics. The organoleptic method determines the quality of cheeses using a 100-point system. All premium cheeses must have an overall score of 87-100 points. An important indicator is taste and smell - a total score of at least 37 points. The overall score for first grade cheese is 75-86 points, including taste and smell of at least 34 points. Premium cheeses must have the correct shape; the crust is thin, smooth, clean and elastic, without wrinkles. Paraffin cheeses have a whole, undisturbed layer of paraffin. The taste and smell must be pure, characteristic of this species, without foreign tastes and odors. In the first grade, a mild fodder and sour taste is allowed. The consistency of the dough should be elastic and uniform throughout the entire mass. In the first grade, crumbly, loose, hard, belty (with good taste and smell) are allowed. The color of the dough is from white to slightly yellow, uniform throughout the dough. In the first grade, uneven color and uneven distribution of eyes are allowed.

3.4 Packaging and labeling

Cheeses are packaged in wooden boxes and drums with internal partitions. Each package contains cheeses of the same type, variety and approximately the same age. Before packaging, Latvian cheese is wrapped in parchment or sub-parchment; soft cheeses are additionally packaged in aluminum foil. Brine cheeses are placed in barrels and filled with whey brine. Yerevan cheese and feta cheese are placed in tin cans. Processed cheeses are packaged in aluminum foil or containers made of polymer materials, which are placed in boxes or cardboard boxes lined with wrapping paper. In stores, cheeses are placed on racks or left in boxes. Every 5-10 days the cheeses must be turned over and wiped.

A special feature of cheese marking is that production marking is applied to each wheel of cheese and shipping container. On the cheese they indicate: the date of production (day, month), the number of cheese cooking (the numbers are located in the center of the top sheet of the cheese) and the production mark, which has the following symbols: fat content, number of the manufacturer; abbreviated name of the region in which the enterprise is located. These designations allow you to accurately identify each batch of cheese. The marking on the cheese wheel is applied with indelible paint using a stamp, and the production date and brewing number are applied by pressing casein and plastic numbers into the cheese dough or by imprinting metal numbers approved by the Ministry of Health. The shape and size of the production mark are determined depending on the mass fraction of fat in the dry matter of the cheese. For cheeses with a fat content of 50%, the production mark is in the shape of a square, for cheeses with a 45% fat content - in the shape of a regular octagon. The mark is applied to one of the cheese sheets closer to the end part. In addition, it is allowed to stick a label approved in the prescribed manner on the cheese. When packaging cheese in polymer films, the production mark can be applied directly to the films. Also, a colorful label can be applied to the film, which indicates: the name of the cheese, the mass fraction of fat in% in the dry matter of the cheese, the name of the department or enterprise, calorie content, fat and protein content (w/g per 100 g of product). The following information is indicated on the transport packaging; trademark and name of the manufacturer, region index, name of cheese and variety, brewing number and production date; serial number of the place from the beginning of the month; net weight, gross weight of goods, containers and quantity of packaged cheeses; mass fraction of fat in the dry matter of cheese (in%); designation of the standard or specification, price list number of the container; manipulation sign “Afraid of heating.”

3.5 Acceptance by quantity and quality

The main directions for rationalizing the technological process of stores are the widespread introduction of progressive methods of selling goods and serving customers, developing rational technological planning schemes, increasing the level of technical equipment, ensuring an uninterrupted supply of goods, their rational placement and display, and improving the operation of payment units.

Technology for receiving goods in a store

Receiving goods in a store is a vital component of the technological process. It is carried out by financially responsible persons in accordance with instructions on the procedure for accepting production and technical products and consumer goods in terms of quantity and quality.

The rules established by these instructions apply in all cases where a different procedure is not provided for by standards, special delivery conditions, or other mandatory regulatory documents.

Products in the store are accepted according to quantity and quality.

Depending on the method of delivery and packaging of the goods, the acceptance technology is determined.

Acceptance of goods by quantity upon delivery of unpackaged goods, goods in open containers, as well as by gross weight and number of pieces is carried out immediately upon delivery to the store.

If the goods are delivered in a serviceable container, in addition to checking the gross weight and the number of containers, the store has the right to require opening the container and checking the net weight and the number of units in each place.

If the goods are in damaged containers, then the store checks the net weight and number of product units in each location simultaneously with acceptance of the gross weight and number of items at the time of receipt of the goods from the supplier. All technological operations of the store can be conditionally divided into main and auxiliary.

The main ones include operations related to the sale of goods and customer service, selection, measuring, payment for goods, etc.

Auxiliary operations include acceptance of goods by quantity and quality, unpacking, delivery to storerooms, storage, preparation for sale, delivery to the sales floor, placement and display of goods on the sales floor, organization of storage and delivery of containers.

A number of factors influence the store's technological process. The most important of them are the level of development of trade, the volume and structure of goods, the degree of their readiness for sale, sales methods, the state of inventories, the goods supply system, the type and size of a trading enterprise, the degree of its economic independence. Under the influence of these factors, the structure and sequence of technological operations of the store are formed.

In trade practice, three main schemes of technological processes have developed.

First scheme includes the acceptance of goods in terms of quantity and quality, and their delivery immediately to the sales floor for sale. It is the most progressive and is possible only when the goods are delivered in packaged equipment, fully prepared for sale, which eliminates the most labor-intensive operations from the technological process.

By second scheme The technological process includes the acceptance, storage and sale of goods. In this case, there is a need for special storage facilities.

The most complex and less economical is third scheme, in which goods received at the store require preliminary preparation for sale (packing, etc.). With any of the schemes, the entire technological process can be divided into stages.

The first stage is operations with goods before offering them to customers on the sales floor: accepting and preparing them for sale, creating the required storage regime.

The second stage is operations related to direct customer service. This is the most critical section of the technological process. Here, demonstration of products in action, assistance in selection, qualified advice, etc. should be provided at a high level. The peculiarity of this stage is that when performing operations, store workers must not only have professional skills in dealing with people, but also have a good understanding of the psychology of the buyer.

The most important principles of organizing the in-store technological process are:

An integrated approach to determining a rational technological process diagram for a specific store;

Compliance of the store operating technology with the modern scientific and technical level of trade development, achievements of domestic and foreign experience;

Economic efficiency of the adopted technological scheme of the store, ensuring the rational use of material, labor and financial resources.

Creating conditions for the complete safety of goods and their use value;

Reducing the use of manual labor and increasing the efficiency of using commercial and technological equipment.

The introduction of progressive methods of delivery and sale of goods imposes special requirements on the design of store entrances and exits, unloading areas, landing stages, and the strength of floor coverings.

3.6 Storage

Cheeses are delivered to trade organizations ripened. But during storage in warehouses and stores, changes in cheese continue as a result of the development of microorganisms on the rind and the impact of physical factors on the structure of the cheese. During storage, the quality of cheeses can improve. In addition, during further storage of fully ripened cheeses, they can become overripe and, as a result of the accumulation of a large amount of protein breakdown products, acquire an excessively pungent and sometimes rancid taste. In Swiss and Soviet cheeses stored at sub-zero temperatures (permissible), milk stones appear in the cheese dough in the form of white dots, and when chewed, a slight crunch is felt. Milkstone is formed as a result of the increased content of calcium salts in cheeses, which are added to milk to increase its ability to coagulate. During storage, various types of molds, yeasts, and putrefactive bacteria can develop on the surface of cheeses. The formation of pink spots indicates yeast development. As a result of sampling with a probe, voids and cracks are formed that are open to outside air, in which molds develop. The formation of white spots that gradually grow on the crust indicates the presence of putrefactive microflora. In this case, the crust affected by microflora becomes loose and acquires a putrid odor. Cheeses affected by subcortical mold and putrefactive microorganisms are not suitable for further storage. They are subject to immediate sale after clearing. When storing cheese, the development of mold is delayed at a relative air humidity below 82%, and the development of microorganisms is prevented by a dry room, because the surface of the cheese dries out. When frozen, the quality of the cheese decreases. After deformation, moisture cannot be completely absorbed by the cheese mass and when the cheese is cut, it flows out in the form of juice, the paraffin crust crumbles, the consistency becomes crumbly, and the specific taste weakens. Damage to the paraffin layer can also occur when cheese is handled carelessly. Cheese with a bare rind due to shrinkage loses more weight during storage and is more easily exposed to microflora. Processed cheeses acquire a defect during storage - foil corrosion. Light spots appear first, then they darken. Foil coated with a layer of special varnish is more resistant to corrosion. Tin foil is less susceptible to corrosion than aluminum foil. Cheeses contain between 40 and 50% moisture. About 75-80% of the moisture is in a free state, the rest is bound, so during storage the cheese loses weight (dries out), because Some of the water evaporates into the atmosphere. The size of the shrinkage is influenced by many factors: the size of the cheese head, the quality of the paraffin coating, the condition of the rind, the moisture content of the cheese, storage conditions (temperature, relative humidity). In the first days of storage, cheeses lose more weight than in subsequent days. When stored, pickled cheeses usually increase in weight due to an increase in moisture in them. Cheeses are also damaged by barn pests.

At the time of acceptance of cheese from the supplier, it is necessary to check the packaging, appearance, quality of the product, as well as the indicated shelf life (some cheeses also indicate the date of manufacture). Cheese is a delicate product, the storage of which requires special conditions. To avoid spoilage, cheese should be stored at a constant temperature of 6 to 8 ° C, without sudden temperature fluctuations, and a constant level of relative humidity of 90%. A storage temperature that is too low “kills” the cheese, while a storage temperature that is too high destroys its structure. The same applies to humidity: too high will deform the cheese, too low will cause it to spoil quickly.

3.7 Preparation for sale

The cheese is sold to the buyer with a rind. The exposed surface of the cheese must be clean and fresh. Weight cheeses received in a wrapper are sold to customers free of it. When selling cheeses, there should be a rind on no more than three sides. At the request of customers, the cheese is cut into slices. Large cheeses are cut with a string, others are cut with a special cheese knife with one or two handles, cut and sliced ​​on a hardwood board measuring 60x35cm, 3-4 cm thick.

Only hard rennet cheeses are cut, the rest are only cut into pieces according to the same pattern.

The cheese in the form of a rectangular block and a low cylinder with a diameter of up to 30 cm is cut lengthwise and from each half the top is cut or cut fan-shaped until a right angle is formed, then the remaining part is turned over with the side to the right, cut and cut into a fan shape. The remaining part (rectangular) is cut or sliced ​​at right angles.

Cheese in the form of a bar with a square base and a low cylinder with a large circle at the base (diameter more than 30 cm) is cut into three parts, the edges on both sides are cut and sliced, as in the previous case (for cheeses shaped like a rectangular bar and a low cylinder), the middle cut and cut as follows: the right and left tops are cut off so that the length of the slice is at least 7-10 cm, the resulting pieces are cut or sliced ​​at right angles or sold whole, the remaining part is cut or sliced ​​at right angles.

The cheese in the shape of a tall cylinder is placed on the board parallel to the seller. Cutting begins on the right side. The first piece is cut with a crust equal to 1/3 of the side surface. When slicing, the crust is distributed evenly. Cut the cheese at right angles, first into two parts, then in the middle, and then cut into pieces equal to half a circle. The cutting is done in half in a herringbone pattern, first on one side, then on the other, first in straight pieces, then gradually bevelling them, trying to evenly divide the crust.

The spherical cheese is cut in half lengthwise and pieces are cut into fan shapes from each half, thickening them towards the rind. It is advisable to sell the remaining piece weighing 200-300 g whole, since cutting it is inconvenient. Swiss cheese is served at the counter in sectors, 1/4 - 1/8 of a circle. For ease of cutting, 1/4 of the part (Quarter of the circle) is cut in half, so that one part has a blunt cut, and the second has a protrusion; rectangular pieces are cut from every eighth part. To get beautiful pieces, part of the cheese is cut in the middle along the cheese dough. When delivering sliced ​​cheese to the buyer, placing it on packaging material (parchment, sub-parchment, shrink film, etc.) is done with a knife.

At the end of the working day, perishable goods are covered with clean, damp towels. All equipment is washed with hot soda solution and wiped.

3.8 Placement and display

The efficiency of stores and the quality of customer service largely depend on the rational placement of goods on the sales floor. It allows you to properly plan customer flows, reduce the time for selecting goods, increase the throughput of the store, and reduce the labor costs of store personnel when replenishing inventory on the sales floor. Carts or container equipment are used to move goods into the sales area.

Product placement-- this is their location in separate areas in the service area according to the most significant characteristics: types, groups, varieties, consumer complexes, etc.

Display of goods is a way of arranging and creating a composition that shows them most advantageously. When displaying goods, it is necessary to skillfully combine their size, shape, appearance, color of packaging, etc. The display of goods should attract the attention of customers, encourage them to make a purchase, and decorate the store.

Of all the layout methods, two are most often used: horizontal And vertical.

The cheeses are placed on the counter in circles and bars in one or two rows, laying parchment paper between the rows. The top piece of cheese is cut and placed with the cut side facing the buyer. In self-service stores, cheeses, animal butter, margarine and fats are laid out in refrigerated counters in stacks or in several rows according to packaging weight, type, and price.

Listliterature used

1. Novikova A.M., Golubkina T.S. Commodity research and organization of trade in food products: Proc. Benefit for Wednesdays. prof. education - 2nd ed., - M.: Prof-Izdat, 2002. - 480 p.

2. Sokolov Z.S. Technology of cheese and whey processing products - M.: Agropromizdat, 1992. - 335 p.

3. Kironozova N.Sh., Kotkova G.F. Directory of sales of food products. - M.: Kolos, 2003.

4. Korobkina Z.V. Commodity research and examination of flavored goods. - M.: Terra, 1998.

5. Lakomova L.I. Organization, equipment and technology for selling goods. - M.: Economics, 1999.

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