Análisis de la calidad en el proceso productivo de elaboración de quesos en la empresa Yanahurco de Juigua del cantón Pujilí

Abstract

The present study is based on the analysis of the quality of the raw milk which is processed to obtain cheese at the Yanahurco de Juigua company in the Pujilí city, in this way, being a product with many nutritional and sanitary characteristics, a system is proposed of quality control in the reception area whose objective is to know the state of the raw material and its variability since it is the beginning of the process, the study starts from the use of verification sheets for two characteristics, mastitis and acidity, including an attribute and a variable of raw milk respectively, by obtaining data thanks to the help of sampling plans to inspect the batches, they are represented by means of control letters that indicate the variability and compliance with standards according to the INEN regulations in force in Ecuador, subsequently a sigma analysis is proposed to determine the level at which the process is and, of course, In order to grant continuous improvement actions, reducing variability, directly benefiting suppliers and the company. Once the use of control charts is implemented, the variability and compliance with the standardization of both titratable acidity and mastitis in raw milk are determined, qualifying the process as unstable and incapable in terms of analysis by variables, because more than one point is out of control on the XS chart and a capacity indicator Cp = 0.476 and a sigma level Zc = 1,29. In the case of the analysis by attributes, the process is determined as adequate, with a Yield indicator of 97.9 and the approximate sigma level is 3.5. Finally, improvement strategies for the process are proposed taking into account six sigma criteria to reduce variability and comply with the standards.