PACKAGING OF PASTEURIZED MILK AS AN ELEMENT OF ITS QUALITY ASSURANCE
Abstract
At the current stage of development of the food industry, the protective function of packaging for maximum preservation of product quality is less and less a priority for manufacturers. Now, the marketing component of transferring information to consumers to increase product sales comes to the fore. This is due to the fact that during the purchase process, the consumer first analyzes and evaluates the appearance of the product packaging, and only then familiarizes himself with the information provided there. Product packaging aims to convey certain information to the consumer, which can be conventionally divided into verbal (composition, nutritional value, and slogan) and visual (packaging color, transparency, design, image, material, and packaging size). No less interesting is the influence of the transparency of consumer packaging on the probability of purchasing this product. This effect is due to the direct visual perception of the product through the packaging and, accordingly, trust in it. From the products of various nomenclature presented on the shelves of commercial establishments, it is clear that marketers are already successfully using this element of "communication" with customers, using completely transparent packaging or only certain parts of it. The purpose of the article is a laboratory study of the effect of different types of lighting on pasteurized milk in different types of packaging and considering these results in the development of packaging design and methods of communication with buyers. The article discusses the theoretical basis of the influence of light rays and oxygen on the taste of pasteurized milk. The experimental part of testing the hypothesis of the effect of UV radiation on milk in different packaging is divided into two stages: in the first stage, changes in lipid peroxidation indicators and organoleptic indicators of milk stored in transparent and white PET packaging were evaluated, and in the second stage - in transparent PET packaging and puree. The conducted research gave an impetus to change the approach to product quality assessment using the example of correlation of quantitative indicators obtained by analytical methods and organoleptic evaluation of products with their further statistical processing. The use of titrometric and photometric methods to establish individual indicators of the LPO process made it possible to explain the obtained data on the evaluation of the flavor of milk. Equally important is the statistical processing of the results of the organoleptic analysis, which made it possible to quantitatively evaluate the result and form a conclusion about the difference of the product, respectively, from the consumer packaging.
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