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Abstract

The use of the hexagonal diffraction methodology helps in improving processes by using effective analytical and statistical tools and methods. This research sought to apply the hexagonal diffraction methodology to improve the quality characteristics of the yoghurt production process and reduce the costs of internal failure in the Rafidain Factory / Dairy Department. For the purpose of applying the hexagonal diffraction methodology, the following stages were carried out: Definition: The critical quality characteristics of the yoghurt production process were described and the acidity characteristic was selected. Measurement: Five potential factors affecting the acidity of yoghurt have been identified. Analysis: The experimental design method was used to discover the important factors that affect the acidity values of yoghurt. Optimization: The optimal process parameter settings were determined by using the preference function method. Control: The settings of the optimal process factors are attached to the checklist for verification operations within the audits. The results of the research showed that skim milk powder and incubation time were significant factors on the acidity values of yoghurt, and the optimal settings for these factors were 11,1287 g/100 g for skim milk powder and 2,5538 hours for incubation time.