Mejoramiento de los procesos de elaboración de los quesos en la Planta de Lácteos San Antonio de la ciudad de Cañar aplicando la metodología Six Sigma para reducir la variabilidad de los pesos

Abstract

The main objective of this research was to improve the cheese manufacturing process at San Antonio dairy plant in Caiar city applying Six Sigma methodology to reduce the variation of weights. Therefore, the DMAIC methodology was applied beginning with the problem definition phase and a description of the institution, then the process measurement stage with the collection of data required for the analysis stage in which tools such as the five whys, Ishikawa diagram, variance analysis were applied to determine the appropriate treatments and methods to improve the process through the application of experimental design. Finally, the control stage with the application of control charts and control plans. As a result, it was obtained that the variation of the weights is located within the range, with some data approaching the upper and lower limits, being able to conclude that the process is under control, which reduced the number of cuts in 'the production line obtaining an estimated saving of $ 44,616.00 per year. It was concluded that an improvement strategy focused on three important points such as: standardization of the unloading speed, an increase of 15 minutes in the curd enduring time and training of the operators of the dosing machine to reduce the differences in the treatments developed. The development ofan improvement strategy should be based on the results obtained in the analysis phase, as well as the way in which the processes will be controlled in order to maintain the improvement applied over time.