Optimización del Proceso de Producción de Yogur en la Empresa PROALIM

Abstract

The optimization of the yogurt production process was carried out in the dairy company Proalim located in the city of Riobamba, in this research work was carried out the diagnosis of the yogurt production process to adjust the optimal variables in the production and improve the quality of it. The methodology used in this work was Inductive-Deductive, starting with the collection of data from the raw material which is made up of raw milk and pasteurized milk that meet several quality requirements; which went through a cycle of 6 stages: reception of raw milk, skimming, pasteurization, fermentation, refrigeration and the packaging phase from which the laboratory analysis were performed by which we will obtain the results, thus deducing that the company does not meet all the necessary processing standards. The numerical results were carried out with the support of mass and energy balances, which show the mass yield of the process which was 99.8% and the energy ratio, finding that there is a loss of energy in the equipment caused by the operational conditions that are necessary in the process. It was possible to maintain optimal production conditions, milk temperatures in the heat treatment of 85°C in 30 minutes and in the fermentation stage at 45°C in 2.5 hours, achieving at these temperatures a lower energy loss in the system and therefore a shorter production time by reaching the desired temperature more quickly. It is recommended that the company work with good manufacturing practices to reduce the contamination that can occur in the food, guaranteeing a yogurt of excellent quality.