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Journal of Dairy Science Vol. 43 No. 11 1682-1692
© 1960 by American Dairy Science Association ®
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Application of Statistical Quality Control Techniques to Pint and Half-Gallon Ice Cream Packaging Operations1

R. T. Smallwood2 and W. M. Roberts

Department of Animal Industry, North Carolina State College, Raleigh

ABSTRACT

There has been a strong trend toward packaged products in the ice cream industry in recent years. Half-gallon packages have multiplied many times in sales. Pint packages have risen substantially, although not nearly in the same ratio as half-gallons. This has brought about a change in the operating procedures of plants, automatic packaging devices, faster production, and longer runs.

The manufacturers of ice cream are vitally concerned with product uniformity and a standard weight of their product. The limitations on the manufacturer are an upper limit that is economic and a lower limit of law and integrity.

Quality control techniques employing control charts have been used simultaneously with other tools to help management achieve a more efficient operation with greater profits. The control-chart viewpoint was stated concisely by Grant (4). It is, "Measured quality of manufactured product is always subject to a certain amount of variation as a result of chance. Some stable ‘system of chance causes’ is inherent in any particular scheme of production and inspection.

FOOTNOTES

1 Published with the approval of the Director of Research, North Carolina Agricultural Experiment Station, Raleigh, Paper No. 1168.

2 Dairy Industries Supply Association Fellow. Presently employed by Sealright-Oswego Falls Corp. Headquarters—Fulton, New York.






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Copyright © 1960 by the American Dairy Science Association ®.