Monitoreo de la fermentación del yogurt griego mediante cartas de control X y R

In this study, the quality of Greek yogurt was assessed by measuring titratable acidity and pH, using X̄ and R control charts to monitor the stability of the fermentation process. Samples were taken for 10 consecutive days, and acidity was measured to identify changes in the mean and variance between batches. The results showed that, for the most part, the process remained in control; therefore, it was stable and consistent over time. However, three samples (3, 5, and 9) exceeded the UCL, indicating that special causes of variation are present. These changes may be due to variations in process conditions, such as temperature, incubation time, or raw materials. Regarding the range (R chart), the data spread was small in most batches, indicating little variability among them. However, in sample 9 the range increased, indicating that the acidity values are more variable in that batch. This demonstrated that fermentation in that batch was not uniform and must be controlled to prevent alterations in the final quality