{"title":"利用牛奶质量作为奶制品行业公司的竞争优势","authors":"V.M. Malyshkina","doi":"10.36807/2411-7269-2022-3-30-57-61","DOIUrl":null,"url":null,"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.","PeriodicalId":388411,"journal":{"name":"ECONOMIC VECTOR","volume":"12 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"USING MILK QUALITY AS A COMPETITIVE ADVANTAGE FOR COMPANIES IN THE DAIRY INDUSTRY\",\"authors\":\"V.M. Malyshkina\",\"doi\":\"10.36807/2411-7269-2022-3-30-57-61\",\"DOIUrl\":null,\"url\":null,\"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.\",\"PeriodicalId\":388411,\"journal\":{\"name\":\"ECONOMIC VECTOR\",\"volume\":\"12 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-09-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"ECONOMIC VECTOR\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.36807/2411-7269-2022-3-30-57-61\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"ECONOMIC VECTOR","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.36807/2411-7269-2022-3-30-57-61","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
USING MILK QUALITY AS A COMPETITIVE ADVANTAGE FOR COMPANIES IN THE DAIRY INDUSTRY
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.
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