Diseño de un proceso industrial para la elaboración de queso andino fresco en la planta de acopio del Cantón Guano.

Abstract

This technical project had as aim the design of an industrial process to produce Fresh Andean Cheese; it will be applied in the milk collection plant in Guano town, located in Tuntatacto community, San Andres parish, Chimborazo Province. To develop this investigation inductive, deductive and experimental methods were used, performed tests at laboratory level in the dairy plant in the Escuela Superior Politecnica de Chimborazo (ESPOCH) looking for an appropriate formulation with different types of fermentation for the milk; from these methods getting three samples which were evaluated by sensorial analysis surveys with help of 71 participants. The result of these surveys determined that the technique used commercial fermentation has higher acceptance, this was the beginning of the plant design develop; first of all making a physicochemical characterization of the raw material to determine if it is suitable for the process; after, with the results obtained with the tests at the laboratory level engineering calculations are performed with a relation between data and the amount of the raw material that will be worked; designed the industrial process of getting the cheese; that process following the stages: reception of the raw material (milk), quality control in the raw material, filtering, pasteurized, addition of additives and cutting, draining, without whey, moulding, pressing, without mold, packaging and cooled. To the working of the factory, some specific equipment was designed for the amount of raw material that will be used such as cheese kettle, cheese table, shapes, molds and, boiler. The process validation was through physicochemical characterization and microbiology from the product obtained determined by INEN 2620 that specify the requirements that the cheese has to achieve.