Utilização de métodos estatísticos para avaliação da qualidade do leite cru refrigerado

Abstract

Product quality is critical to its acceptance in the market. Monitoring milk quality goes beyond meeting the consumer; products with poor quality affect industrial processes inducing damage. Paying a bonus for the product quality is a way to educate the producers about the importance of quality from raw material. Bonuses are also used to gratify products that have better results than the minimum required quality standards. However, deductions are used to warn farmers who do not understand the risk of producing a food product without the slightest control and monitoring. There are several statistical analyzes that can be developed to monitor the quality of the dairy product collected quickly, accurately and objectively. Among them, it can be mentioned the tools of statistical process control, such as the ability to index and control charts for mean and standard deviation. The objective was to review the means of monitoring the SCC and TBC as milk quality scores and statistics propose ways of monitoring. It was possible to judge accurately the properties, thus demonstrating the applicability and the need to use statistical methods that enable precision, detail and speed in the analyzes.