Estratégias de planejamento e controle de qualidade em queijaria da região sudoeste do Paraná

Abstract

Constant market changes, together with globalization and the emergence of new technologies, have been increasing competitiveness among companies, making the market increasingly demanding, with higher quality, lower costs, higher productivity, shorter production times and quick learning of competitor practices. Thus, ensuring the standardization of products is essential for customer loyalty. Thus, the objective of this work is to demonstrate how the quality tools, when properly adopted, can ensure the standardization of the small cheese factory final product of southwestern Paraná. The company was characterized through the application of questionnaires, the same way the quality tools adopted along the production chain were identified. Standardization of Cobocó Cheese was verified through the Flash Profile descriptive methodology applied in different batches, and consumer tests were applied to check consumer perception of the product. The industry has an excellent quality control policy, adopting and strictly following different methodologies in order to ensure the quality of its products, which was proven by the applied sensory tests. Cobocó cheese can be described by its yellow and orange attributes, buttery odor, salty taste, greasy taste, acid taste and residual taste, brittle texture and hardness, with no significant difference between lots for these characteristics. Cobocó Cheese had good acceptance by consumers, and market potential, reaching 77.86% of purchase intention.