Process for optimizing the production of Dambo cheese in Santa Cruz de la Sierra, Bolivia
DOI:
https://doi.org/10.36958/sep.v8i2.341Keywords:
cheese production, cost reduction, process efficiency, optimization, Dambo cheeseAbstract
OBJECTIVE: to optimize production time in the Dambo cheese manufacturing process at the dairy company in Santa Cruz de la Sierra, Bolivia. METHOD: systematic application of comprehensive analysis techniques to the current production process, through a study of the time required to produce Dambo cheese and the development of a set of operating procedures aimed at optimizing the process. RESULTS: productivity was increased, as measured by the amount of cheese produced per worker-hour, reflecting a substantial improvement in operational efficiency and a reduction in labor costs, directly contributing to the profitability of the production process. At the same time, adjustments were made at various stages of the process, which made it possible to reduce the total manufacturing time without compromising the quality of the final product. CONCLUSION: the productivity analysis showed a 16.67% increase in cheese production per worker-hour and a 15% decrease in labor costs ($0.0003/kg of cheese).
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