Diseño de una planta de producción de queso fresco y leche pasteurizada para la Asociación de Trabajadores Agrícolas San Pedro de Llucud, ubicada en el cantón Chambo

Abstract

The San Pedro de Llucud Agricultural Workers Association is dedicated to milk production. However, the lack of profitability and the absence of agro-industrial transformation in the sector have led to a situation of deforestation and environmental deterioration. To address these challenges, this project aimed to design a dairy plant for the agricultural association, characterizing the milk, identifying production variables, and assessing the economic feasibility to implement it successfully. The methodology included physical-chemical and microbiological analyses in compliance with specific regulations, ensuring the quality of the raw milk and final products. Pasteurization followed defined standards (NTE INEN 1528:2012, FAO), with heat transfer analysis, finally, a financial analysis was performed. The results revealed a raw milk with an excellent profile: 3.19% protein, 4.18% fat, 0.67% ash, 13.01% total solids and 8.75% non-fat solids, all within regulatory standards. The acidity of 0.16%, density of 1.0295 and cryoscopy point of 0.53°C also meet the expected ranges. In microbiology, 100 CFU/ml of mesophilic aerobes and 1000 somatic cells/ml were recorded, indicating an adequate quality for milk production. On the other hand, the results obtained from the financial analysis show that the Net Present Value (NPV) was positive, indicating that the project generates benefits and is profitable, in addition, the Internal Rate of Return (IRR) of 17.3% exceeds the discount rate of 15%, further supporting the financial viability of the project. In conclusion, results indicate that the investment in the dairy plant is favorable and promising. The company can expect to earn significant profits over time, supporting the financial viability and the decision to move forward with the project.