Rediseño del proceso para elaboración del queso fresco y mozzarella en la Planta Láctea JB ubicada en la parroquia Cebadas - cantón Riobamba.

Abstract

The purpose of this Thesis Project was to redesign the process for the elaboration of fresh cheese and mozzarella in the JB dairy plant, it began with the characterization of the raw material (raw milk) based on the NTE INEN 0009:2012 standard with what was proven its safety and its use for the production line was approved, subsequently, a simulation of the process was made to determine the variables involved in it, these being: pasteurization temperature, temperature of addition of additives, spinning pH and spinning temperature; was used to perform the engineering design, being as follows: a kettle with a stirring system for a volume of 1000 L, vertical lyre, spinning tank and a deheying table and a molding out. Finally, the redesign was verified by analyzing the quality of the products based on the standards: NTE INEN 1528:2012 for fresh cheese and NTE INEN 0082:2012 for mozzarella cheese, resulting in both cases satisfactory compliance with them, so the products are suitable for commercialization and consumption; In addition, the financial analysis determined that the project is economically viable and the investment will be recovered at the end of the first year of operation. It is recommended to implement a more complete quality control system for both the raw material and the final product to guarantee its quality and safety for human consumption, in addition to implementing a ricotta cheese production line, so that the whey obtained as waste is used to generate a product, therefore, benefits for the company.