USING MILK QUALITY AS A COMPETITIVE ADVANTAGE FOR COMPANIES IN THE DAIRY INDUSTRY

Abstract

мThe article reviews factors that influence competitiveness of raw milk for use as an ingredient in dairy products. Factors influ-encing milk quality were analyzed from the perspective of using quality to increase product competitiveness. The consumer’s level of satisfaction is the main criterion for competitiveness. Methods to increase com-petitiveness of raw milk and more highly-processed goods, as well as the impact of consumer demands are reviewed. Statistics from the Republic of Bashkortostan about the condition of the dairy industry are pre-sented.