Improvement of Milk Quality for Fresh Cheese Production through the DMAIC Methodology in the Company Agroindustria La Rochela Timbio, Cauca

This article reports on a study conducted at Agroindustria La Rochela to improve milk quality for fresh cheese production. The research aimed to identify causes of milk quality variability and propose improvements, particularly concerning pH levels, which impacted internal processes. The DMAIC (Define, Measure, Analyze, Improve, Control) methodology was used, incorporating statistical and quality tools such as capability analysis, control charts, and cause-and-effect diagrams. In the Define phase, problems were identified, and a project team was established. The primary issue was the milk collection logistics, which led to pH levels below the acceptable limit. To resolve this, additional transportation was subcontracted, routes were reorganized using satellite maps, and new staff were trained. Consequently, collection time was significantly reduced, and the average milk pH improved to 6.60. This change increased the capability index (Cp) from 0.73 to 1.83, bringing the process closer to the 6 sigma level. Monitoring controls and records were put in place to track collection time and pH, ensuring proper oversight and necessary adjustments.