Análisis de herramientas Lean Manufacturing y Lean Six Sigma en la mejora del proceso de elaboración del yogurt griego en la Empresa productos alimenticios Magdis Pamplona, Norte de Santander.

Abstract

This monographic work was carried out with the purpose of analyzing the implementation of Lean Manufacturing and Lean Six Sigma tools in the improvement of the Greek yogurt production process in the food products company Magdis Pamplona, Norte de Santander, due to deficiencies in its production process. To achieve this objective, tools from both methodologies were implemented; in the case of Lean Manufacturing, the 5's tool and the Kaizen Method were used, and in the Lean Six Sigma Methodology, the Ishikawa or fishbone diagram, the process diagram and the Pareto Diagram were used. The results indicate that the implementation of the two methodologies allowed the optimization of the Greek yogurt production process and the technification of industrial procedures in the value chain of this product. In conclusion, the two methodologies are complementary in the improvement of productivity to achieve the quality of the dairy product manufacturing processes.