Diseño de un proceso para la producción de yogurt en las Asociación de Ganaderos Shushufindi.

Abstract

The objective of the present titration work is to design a process for the production of yogurtin the Livestock Association “Shushufindi”, starting with the realization of a sampling and later the realization of the physical-chemical and microbiological characterization of the raw material (milk raw) base don the NTE INEN 9:2015 standard, therefore a selection of the final product (yogurt) was carried out by applying a statistical method that determines the flavor that tastes more using surveys that verify the analysis of parameters such as odor, texture , flavor and consistency, being the result the selection of the sample that had a “N” code belonging to the natural yogurt having an acceptability percentage of 44.3% while the rest is divided among the other 4 samples of different flavors . Then, the engineering calculations were carried out in order to size the equipment that is part of the production line according to the capacity required by the association, which is 800 liters. The equipment included are: reception tank and a jacket kettle with analysis of the final product obtained, that is, based on the NTE INEN 2393:2011 standard, registering values as protein 3.95%; 2.2% fat and absence results in Fecal Coliforms, Escherichia Coli and Molds, which are within the norms required by the norm, concluding that the process, as well as the product are of quality, besides being an act for marketing and human consumption. It is recommended taht by having a base yogurt, that is to natural, from this it is possible to add flavorings and colorants to the same for greater variation of flavors and therefore and improvement in service to the consumer.