EXAMINE MILK FAT RATIO IN WHOLE FAT SOLID YOGHURT PRODUCTION WITH STATISTICAL QUALITY CONTROL CHARTS

Sami ÖZCAN

Zafer AYKANAT

Businesses have begun to compensate customers’ expectations more rigorously due to explicitly increasing numbers of competitors and competition in all sectors particularly since 1990s. Along with increasing competition customers make more conscious choices and the concept of quality has reached to a more important place. The quality of service has also taken its importance place in food sector and other sectors as well. The purpose of this study is to put forward benefits of the statistical measurement of quality and to provide information about interpretation of statistical quality control for businesses. As far as is known, statistical quality control has not been used for food sector in the existing literature, therefore, the corresponding sector has been selected as the application field of the present study. The data of this study were obtained from a milk process plant operating in Malatya city and analyzed using SPSS 22.0 statistical package program. Though none of the cases has exceed the limits on control charts, several recommendations have been mad efor the reasons of fluctuations.

Key Words: The Concept of Quality, Quality Control, Control Chart, Statistical Quality Control, Food Quality, Dairy Products, Yogurt Production