Diseño de un proceso industrial para la producción de yogurt, para la asociación de lecheros del cantón Chambo

Abstract

The objective of this thesis is to design a yogurt manufacturing process in the Asociación de lecheros del cantón Chambo, executing as initial step the sampling and then the physical-chemical and microbiological characterization of the crude milk based on the standard NTE INEN 9: 2015, continuing with a selection of the best formulation of the final product (yogurt), by a random group of people from Chambo canton where organoleptic aspects of flavor, color, and consistency were qualified, the samples had an assignment of 4 random numbers to differentiate them, obtaining as a result that sample 1 denominated as 7310 was the best qualified, as validation of this information the chi square test was performed, thus indicating that the formulation acts directly in the qualification. The engineering calculations for the sizing of the equipment were made for a capacity of 800 liters required by the association, the equipment sized are a reception tank and a jacket kettle with agitation. The design was validated by means of a physical-chemical and microbiological analysis of the final product, based on the NTE INEN 2395:2011 standard, yielding values for protein of 3.90%, fat of 5.10%, and, in terms of microbiology, total absence of coliforms and E. Coli, being the amount of molds and yeasts present less than 10 UFC/g, all the results of the analysis are within the parameters required by the technical standard, thus being a quality product, with optimal qualities to be accepted by the average consumer.