Applying Six Sigma DMAIC to Decrease Variation in Process Cheese Production Process

Abstract

Given the manual nature of the process cheese production process, analytical variation of the finished product can be difficult to control. Through utilization of Six Sigma DMAIC methodology, this study focused on assessing current product inputs and outputs, as well as the production flow, to determine how to decrease variation present in the production process. By controlling the analytical composition of the product, specifically fat and moisture of the process cheese output, operations could become more efficient and consistent, resulting in improved order fulfillment and first-pass quality.