Cheese production based on industry 4.0 automation and simulation in the company "Vakilact"

Abstract

Cheese production in Peru has reached 145,765 tonnes in 2022, according to the report issued by the Agraria, on the other hand, cheese is the second most consumed dairy product, even so, in Peru much of the production is still maintained by artisanal processes which can result in fatigue and stress for workers. In addition, the lack of automation in production plants not only limits the ability to scale up production to meet growing demand, but can also affect the quality and consistency of the final product. In this context, the present research work proposes to analyse the cheese production processes in the company "Vakilact" with the aim of proposing a cheese production based on Industry 4. 0 of automation and simulation, for which an inspection of the company was carried out, to analyse the current processes, after which time was taken, to then establish the processes in sequence with the DAP, DOP, to establish the number of operations, transports, inspections, storage, distance, after which the tool of the Ishikawa diagram was used to determine the problems and causes that originate within the company, to be expressed by means of the Pareto diagram. Finally, the cheese production process was analysed, focusing on the application of advanced technologies and automated systems to ensure quality and efficiency at all stages. Key operations are detailed, from pH control and pasteurisation to pressing, ripening and storage of the cheese. Pneumatic presses, robotic arms and conveyor belts were considered, this would improve efficiency and accuracy allowing Vakilact to be more flexible and responsive to market demands, controlled from the HMI screen where we ensure quality control, resource optimisation and integration of advanced technologies to ensure excellence in cheese production.