Part IV. You are the QC manager at a company that produces cheese. The product development team is working on a new formulation of reduced-fat cheese that should have also an extended shelf life, since its water activity is expected to fall between D3 and D35. You proceed to take samples under 3 different processing conditions, and collect the data summarized in table 1. You have been asked to determine if the process is actually capable of producing the product under the specications established, and to determine the process capability indexes. Please, complete the data on the table and make the necessary recommendations to the Product development team: a] Are the specications realistic? b) Calculate the process capability indexes c) Determine which processing conditions should be used to better t the specications of water activity? d) What would you recommend to management based on the data obtained? Do you have any recommendations for the improvement of the process? Table l. 1Water activity of the new reduced fat cheese formulation manufactured with 3 different processing conditions. Process | Process || Process III 1 D31 D35 D34 2 D33 D34 D32 3 D33 D33 D35 4 D32 D33 D39 5 D31 D33 D31 3 D3 D34 D34 T D39 D33 D32 3 D31 D35 D32 9 D33 D34 D33 1D D34 D33 D3D Mean D33? D322 SD D .D1 5? D .DD32