Implementation of an Automated Quality Control System for pH, Acidity, and Bacteriological Testing in the Dairy Industry

Abstract

Manual quality control processes in the dairy industry are prone to human error, inefficiency, and inconsistencies, leading to production delays and risks to product quality. This research addresses these challenges by implementing an automated quality control system for pH, acidity, and bacteriological testing. Using the DMADV methodology, interviews, observations, and comparative experiments were conducted. Results showed a 40% reduction in testing time, over 70% decrease in error rates, and greater reliability in results. Staff reported positive perceptions of automation, highlighting improved traceability and reduced rework. This article concludes that automation is a reliable and superior alternative to manual testing, enhancing efficiency, accuracy, and compliance in the dairy industry. Key Terms ⎯ Automation, Dairy Industry, DMADV, Quality Control, Six Sigma.