USING QFD ANALYSIS IN THE DEVELOPMENT OF FERMENTED MILK PRODUCTS

The development of new products is a key aspect of the successful operation and development of manufacturing enterprises. In a highly competitive and dynamic market, it is not enough to simply create products that comply with technical regulations or standards. Misunderstanding of the real needs of consumers when introducing innovative products can lead to undesirable consequences for the manufacturer.  Therefore, when designing new products, more and more attention is paid to modern scientific methods. In-depth study of consumer behavior, updating expert assessment methods and improving quality management methods are becoming necessary steps along this path. This article discusses the possibility of improving the quality of kefir using the QFD methodology. The basis of QFD is the use of a series of matrices known as «Quality Houses», which allow consumers to link their quality requirements with product characteristics, as well as with the engineering parameters of components. This, in turn, helps to integrate production operations with product requirements. The QFD methodology contributes to a deeper understanding of consumer expectations in the process of designing and improving products. Building a «Quality House» provides a visual representation of all the relationships, which ultimately allows you to focus on the interests of consumers and take into account the capabilities of the enterprise for their implementation. Thus, the implementation of the QFD methodology represents a strategic step towards improving competitiveness and customer satisfaction.

The «House of quality» was built using the qfd methodology. The mass fraction of fat in terms of quality has a great influence on the quality of the finished product. It has been shown that the manufacturer must pay special attention to suppliers of raw materials and the type of packaging material in order to improve the quality of its products and thus increase its competitiveness.

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