Title: Integration of Six Sigma and lean for superior sustainability of dairy production

Authors: O.S. Deepa

Addresses: Department of Mathematics, Amrita School of Engineering, Coimbatore, Amrita Vishwa Vidyapeetham, India

Abstract: This article deals with the implementation of Six Sigma and lean for improving the quality of milk during the production process in the case of medium sized cooperative organisations. The proposed work illustrates the application of Six Sigma in dairy products by systematic role of DMAIC in the case of continuous improvement for quality and for achieving operational superiority. The growing demand of milk and milk products had made the producers to enhance their livelihood by increased production. The application of DMAIC methodology has a significant impact on the overall cost by reducing the waiting time in the manufacturing process of milk and ghee. The waiting time during the production process which is considered as lean is emphasised more in the improve phase of DMAIC and thus is considered as an integration of lean and Six Sigma.

Keywords: Six Sigma; Lean Six Sigma; DMAIC; eco-leanness index; dairy products.

DOI: 10.1504/IJSSCA.2021.120231

International Journal of Six Sigma and Competitive Advantage, 2021 Vol.13 No.1/2/3, pp.120 - 144

Received: 07 Jun 2020
Accepted: 01 Jan 2021
Published online: 11 Jan 2022 *

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