Diseño y construcción de una línea de producción de queso mozzarella para el laboratorio de procesos industriales, Facultad de Ciencias, ESPOCH

Abstract

The aim of this degree work was to design and build a mozzarella cheese production line for the Industrial Processes laboratory, Faculty of Sciences, ESPOCH (Escuela Superior Politécnica de Chimborazo), to carry out the process began with the selection and characterization of the raw material based on the NTE INEN 9:2015 standard (Raw milk. Requirements). Laboratory tests were conducted to determine the production process for making mozzarella cheese. In the process of making mozzarella cheese from 60 liters of raw milk, the raw milk was subjected to a semi-pasteurization heat treatment for 30 minutes at a temperature of 65 degrees Celsius. The following equipment was designed and built: a curdling vat with a volume of 0.06 cubic meters and a spinning machine with a capacity to spin 14 kilograms of cheese; in addition, a manual agitator, a vertical lyre and molds were built. NTE INEN 82:2011 (Mozzarella cheese. Requirements) was used as a basis for validating the design of the cheese production process. Requirements whose results demonstrated that the product obtained is suitable for consumption and, therefore, for marketing. It was recommended that good manufacturing practices be applied to ensure the safety of the product once it was determined through the financial analysis study that the project is economically viable and acceptable.