Reducción de la variabilidad dentro del proceso productivo de quesos fresco, mediante metodología seis sigma en la empresa la Holandesa.

Abstract:

The present work of titling is based on the reduction of the weight variability within the production process of the “Fresco Criollo” cheese, using the DMAIC (Define, Measure, Analyze, Implement and Control) tool, corresponding to the Six Sigma methodology. With the usage of this tool, the objective is to obtain that the weight of the cheese complies with the specifications given by the producer. In the definition stage, the reaching of the project that will be carried out was delimited; the parameters of performance that the client wants and the processes that are going to be evaluated, both are reflected in the Project Charter.The measurement was performed on each previously selected process; obtaining results that were useful to know the state with which the project started. In the analysis stage, tools were selected in order to find variables and causes dependent on variability, in the same way, possible solutions were proposed to each of the causes. Each proposed solution in the company was carried out, and it was analyzed whether the changes were positive or not. With the help of control sheets, maintenance plans and tandardization of the processes are evaluated in order to see if all of the changes made keep the same positive effect. At the end of the work, the investment costs and necessary expenses that the company will totally have will be calculated, and with a financial analysis it will be checked if there are significant savings for the organization.

Año de publicación:

2017

Keywords:

• CONTROL DE PRODUCCION
• Industria alimenticia
• ANALISIS DE PRODUCTO
• Proceso de producción

Fuente:

rraae