Aumento da eficiência em uma linha de produção de iogurtes

Abstract

Yogurt is a dairy product obtained through the lactic fermentation of milk through the action of two specific acid-lactic bacteria, these being Lactobacillus bulgaricus and Streptococcus thermophilus. The manufacturing stages of yogurt are: Milk Reception, Mixing, Pasteurization, Homogenization, Fermentation, Cooling and Packaging. The problem of the loss of efficiency in the yoghurt production line was generating the unavailability of time in which the equipment becomes available for the production and consequent disposal of product that could be being used and providing profit for the company. In view of the problem, the main objective of this work was to increase the efficiency of a yoghurt production line by reducing unexpected stops. The detailed activity flow was defined in the yoghurt company's production line and through analysis of data collected from the company's software, the bottleneck that contributed to the loss of efficiency of the line was identified, this being the Boxer machine. Then a Pareto chart was constructed with the stratification and prioritization of the causes of stops in the Boxer machine. After analyzing the causes, action plans were prepared, formalizing them in the 5W2H quality tool. Finally, when presenting the evolution of the efficiency indicator to visualize the effectiveness of the implemented actions, it was concluded that the unexpected stops have great contribution to the loss of efficiency in the production line.