This paper presents an analysis of quality, customer satisfaction and business performance in food industry. The main objective of the research is to determine the influence of quality on customer satisfaction and on business performance and competitiveness. In particular, this paper answers the following research question: Does the quality of a product result in a satisfied customer and thereby in a well-performing business? Customer satisfaction is defined as the satisfaction of the customer with a product and the business performance as a capability to generate profit. Therefore, satisfaction was examined by the means of a survey using questionnaires, and the performance was measured by financial data. We managed to find a correlation between the main factors, although partial results were due more factors mostly statistically insignificant.
This article is a part of a specific research output called Quality Influence on the Performance and Competitiveness of the Company. One of the research phases is elaborated in this article; its subject is measuring customer satisfaction with the quality of food products companies in the Czech Republic. This article aim is to determine the level of customer satisfaction with the quality of food production enterprises. The partial aim of the article is to identify factors that have the greatest influence on the customer satisfaction. The research confirms close relations between customers' quality perception, their satisfaction and the level of fulfilment of their demands.
NOVOTNá, L., KUCHTíK, J., DOBEŠ, I., ŠUSTOVá, K., ZAJíCOVá, P.: Effect of somatic cell count on ewe's milk composition, its properties and the quality of rennet curd. Acta univ. agric. et silvic. Mendel. Brun., 2007, LV, No. 2, pp. 59-64 The evaluation of the effect of somatic cells count on ewe's milk composition, its properties and on the quality of rennet curd was carried using milk samples obtained from a total 10 ewes f 112 crossbreeds of Lacaune (L), East friesian (Ef) and Improved Wallachian (IW), reared on a ecological sheep farm in Valašská Bystřice. All ewes were on the 1 st lactation, in good nutritive condition and clinically healthy. The sampling was carried on 47 th , 81 st , 123 rd , 152 nd and 189 th day of lactation. The analysis involved a total of 50 milk samples, which were categorized into 5 different SCC groups: 1 st group (≤ 10 000 SC/ml), 2 nd group (11 000-50 000 SC/ml), 3 rd group (51 000-100 000 SC/ml), 4 th group (101 000-200 000 SC/ ml), 5 th group (≥ 201 000 SC/ml). Milk composition and milk properties were determined by standard methods. for the evaluation of the quality of rennet curd (class quality) was used following scale: 1 st class-very good and hard curd, 2 nd class-good curd, 3 rd class-bad curd, 4 th class-very bad curd, 5 th class-no or invisible flocculation of casein. Recorded data were statistically analyzed using the classical least squares method (SAS; PROC GLM variant ss4). The SCC had a significant effect on all components of milk under study. The lowest contents of total solids (TS), fat (f), solids non-fat (SNf), protein (P) and casein (CN) were found in the group with the highest SCC (5 th group). On the other hand, the highest contents of all above-mentioned milk components were found in the group with the lowest SCC. The significantly lowest content of lactose (4.42 %) was found in the group with the lowest SCC. The SCC had also significant effect on pH and titrable acidity. However on the other hand SCC had not a significant effect on rennetability and rennet curd quality (RCQ). The highest value of pH was found in the 5 th group (the highest SCC). Titrable acidity has decreased from 10.10 °SH to 8.66 °SH depending on growth of SCC. The longest rennetability (257 s) was found in the group with the highest SCC. The best RCQ (class: 1.90) was found in the group where SCC per1 ml of milk ranged from 51 000 to 100 000. On the other hand the worst RCQ (class: 2.28) was found in the group with the lowest SCC. somatic cell count, ewe's milk composition, milk properties, quality of rennet curd, relationships Mléčná žláza je nedílnou součástí obranného sys-tému samic savců, proto mléko běžně obsahuje urči-tou hladinu somatických buněk (Vivar-Quintana et al., 2006). Hlavním typem buněk v mléce ovcí jsou buňky z krve (hlavně makrofágy, leukocyty a lymfo-cyty), jejichž podíl činí cca 90 % z celkového počtu, přičemž zbytek představují buňky mléčné žlázy (Bencini, 2001). Mezi nejvýznamnější faktory, jež ovlivňují PSB v ovčím mléce, patří věk, pořadí a fáze laktace, zdravot...
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