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Better Cheddar

Using Statistical Tools to Monitor Cheese Quality Attributes


Author(s)

Helen S. Joyner

Perfect Day
helen.joyner@perfectdayfoods.com

Abstract

In this case study students assume the role of quality assurance personnel at a small artisan cheese company. They are given a flowchart of the cheesemaking process and a set of process data. They must develop control charts to monitor process quality from this data as well as determine if the process is producing product outside of the specification limits. They are asked to make recommendations for general process changes based on their analysis of the process. The case was developed for an upper-level undergraduate statistical food quality management course and is appropriate for any undergraduate or graduate course that covers principles of statistical quality management and quality management tools, such as operations management courses and statistics courses that cover quality management. It is also appropriate for use in quality management seminars and short courses.


Objectives

  • Create control charts for attributes when given process data.
  • Evaluate control charts for out of control points and behaviors.
  • Select an appropriate control chart to use for monitoring quality attributes of a product.
  • Evaluate whether a process is capable of producing all product within specification limits using statistical tools and process data.
  • Determine whether a process is producing all product within specification limits using statistical tools and process data.

Keywords

Statistics; quality management; control chart; food safety; food quality; food science; process capability; capability index; cheddar; cheese making

Topical Areas

N/A

Educational Level

Undergraduate upper division, Graduate, Continuing education

Format

PDF, Excel

Type / Methods

Analysis (Issues), Discussion

Language

English

Subject Headings

Statistics  |   Food Science / Technology  |  


Date Posted

1/12/2016

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