Diseño del proceso de elaboración de queso riccota a partir del suero láctico de la quesera “El Sinche”.

Abstract

The process of Riccota cheese was designed from the whey in the cheese factory "El Sinche", in the province of Bolívar. The design of the process began with the characterization of sweet type whey, and the compliance with the physicalchemical and microbiological parameters, which are determined by the NTE INEN 2594:2011, to be used as a raw material, additionally through laboratory tests the suitable reagent was determined (citric acid), and the weight of it also was calculated, together with the supply (Sodium Chloride) to archieve the mass balance, energy balance, the identification of unit operations and the determination of temperature variables, the time in the process of making Riccota cheese, with all these data the kettle was sized, the model table and the manual press were made, which are the equipment used in the production of 15 Kg of Riccota cheese from 400 liters of whey, which has 14,6% fat ; 72,0% moisture; 28% of total solids, complying with the standards of NTE INEN 0086:1974 and NTE INEN 2584:2013 to be consider a quality organic product, in addition one of its presentation of 300 gr can generate an annual return of 14738 , 4 US dollars. The validation of the design process was carried out in the facilities of the cheese factory "El Sinche". It was concluded that by making use of resource that has no commercial value can be product can be obtained with an investment that generates high income, and it is recommended the elaboration of a Manual of Good Manufacturing Practices for the cheese farm "El Sinche"