Research and quality control of butter
Students Name: Bryndzak Mykhailo Volodymyrovych
Qualification Level: magister
Speciality: Quality, Standardization and Certification
Institute: Institute of Computer Technologies, Automation and Metrology
Mode of Study: full
Academic Year: 2024-2025 н.р.
Language of Defence: ukrainian
Abstract: The explanatory note to the master’s qualification thesis consists of 67 pages, 5 figures, 10 tables, 22 literary sources. The goal of the MKR was set and realized - to study the quality of butter from various Ukrainian producers. The tasks of the MKR were set and fulfilled: • investigate the problems related to the provision of butter to the population of Ukraine; • to analyze the existing valid normative documents on butter; • to investigate the main factors that influence the formation and preservation of consumer properties of butter; • to experimentally investigate the quality of butter of various Ukrainian producers. The object of the study was to establish the compliance of the quality indicators of butter of various brands with the established current regulations. The subject of the study was the organoleptic and physico-chemical indicators of the quality of butter. The methods of research were the comparison of physical and organoleptic indicators of water quality with normative ones, generalization of research results. The calculation of issues related to the economic feasibility of conducting research was carried out.