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 0.8 and 0.85. 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 specifications 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 specifications realistic? b) Calculate the process capability indexes c) Determine which processing conditions should be used to better fit the specifications 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 1. Water activity of the new reduced fat cheese formulation manufactured with 3 different processing conditions. Process Process Il Process III 1 0.81 0.85 0.84 2 0.83 0.84 0.82 3 0.83 0.83 0.85 4 0.82 0.83 0.79 5 0.81 0.83 0.81 6 0.8 0.84 0.84 7 0.79 0.83 0.82 8 0.81 0.85 0.82 9 0.83 0.84 0.83 10 0.84 0.83 0.80 0.837 0.822 0.0157 0.0082 Mean SD 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 0.8 and 0.85. 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 specifications 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 specifications realistic? b) Calculate the process capability indexes c) Determine which processing conditions should be used to better fit the specifications 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 1. Water activity of the new reduced fat cheese formulation manufactured with 3 different processing conditions. Process Process Il Process III 1 0.81 0.85 0.84 2 0.83 0.84 0.82 3 0.83 0.83 0.85 4 0.82 0.83 0.79 5 0.81 0.83 0.81 6 0.8 0.84 0.84 7 0.79 0.83 0.82 8 0.81 0.85 0.82 9 0.83 0.84 0.83 10 0.84 0.83 0.80 0.837 0.822 0.0157 0.0082 Mean SD