Evaluación de la metodología Lean Six Sigma como herramienta de mejora en el proceso de elaboración del queso doble crema en la empresa Lácteos Villamizar, Toledo (Norte de Santander).

Abstract

Lean Six Sigma (LSS) is a methodology that provides tools and methods to improve the performance of processes, its application can be carried out in both manufacturing and service companies, where its main objective is focused on continuous improvement that is why it is considered an essential tool for the development of business strategies focused on improvement aspects such as: product quality, customer service, process efficiency, increasing productivity, among others. This monograph investigates the most relevant aspects of Lean Six Sigma from the DMAIC approach and performs a respective analysis of how this methodology would benefit the company Lácteos Villamizar in the process of making double cream cheese, for these two engineering tools are implemented Important as are the diagrams of: Cause-Effect and Pareto where the causes that are causing the low productivity in the process are evidenced. Therefore, two Lean Six Sigma techniques are recommended, which are the 5's and Kanban, which provide great benefits at a low cost.