Diseño de un proceso para la obtencion de queso ricota con gelatina industrial a partir de lacto suero en la Planta de Lácteos ESPOCH.

Abstract

The objective was to design a process for obtaining Ricota Cheese with industrial gelatin from lacto serum in the dairy plant ESPOCH , for which it obtained the raw material coming the same dairy plant produced from the production of cheese, it performed chemical and microbiological characterization of the same to ensure us that it can use in the experimental part of the project. Several tests were performed to determine the right amount of citric acid to be added for best performance, being in this case 1.3 g / liter of serum, in the same way tests were carried out to obtain a suitable consistency with the addition of industrial gelatine, developing 3 formulations with different quantities of 12g / Kg of Ricota Cheese tastes more for its semi-solid consistency. Finally were made calculations engineering for each one of the teams to be used in the process, which include: a pot for pasteurization and coagulation, a filter and a pot for gelling. The process designed is validated based on the physical-chemical characterization and microbiology of ricota cheese obtained and compared with the Ecuatorian Technical Standard NTE INEN 86: 2013 ricota Cheese. Requirements, results that are within the established ranges, concluding that the designed process is suitable for obtaining to obtaining a quality product. It is recommended to use the fresh whey in order for the product to comply with the rules laid down.