Determina la influencia de la aplicación de buenas prácticas de manufactura, en la calidad del queso tipo fresco, en plantas procesadoras de lácteos en la provincia de Chimborazo en Ecuador. Realiza una investigación de tipo aplicado, y con diseños, no experimental de corte transversal y de enfoque cuantitativo. Aplica la estadística descriptiva e inferencial, el estadístico, regresión, correlación de R de Pearson. Se halla una r=0.973 (p=0.005), y se demuestra que la influencia de la aplicación de BPM en la calidad de queso tipo fresco en las microempresas procesadoras de productos lácteos. Se llevó al cálculo con una muestra de 5 microempresas procesadoras. Los datos han sido de importancia, ya que se tiene empresas motivadas, competitivas y productivas, lo que conlleva a una mejor calidad del queso, disminuyendo el índice microbiológico, busca capacitar, reclutar y sele...

Ecuador – Riobamba city is a cattlee region, where its main source of income is the elaboration of products from fresh milk. Where they have taken 15 micro companies that are dedicated to this area, there are 33 more registered in the MIPRO, which belong to the province of Chimborazo. The purpose of this research is how organizational performance (DO) is directly related to continuous improvement and scientific invention (MC and IC), in which the first must be established in the managers so that the second can be achieved in the processing companies of dairy products. It is concluded that there is indeed a direct influence of the D.O with respect to M.C. and I.C.

Ecuador – Riobamba city is a cattlee region, where its main source of income is the elaboration of products from fresh milk. Where they have taken 15 micro companies that are dedicated to this area, there are 33 more registered in the MIPRO, which belong to the province of Chimborazo. The purpose of this research is how organizational performance (DO) is directly related to continuous improvement and scientific invention (MC and IC), in which the first must be established in the managers so that the second can be achieved in the processing companies of dairy products. It is concluded that there is indeed a direct influence of the D.O with respect to M.C. and I.C.