Diseño de una planta procesadora de lácteos para la obtención de yogurt para la Asociación “Lácteos La Virginia”, parroquia Veracruz, cantón Pastaza.

Abstract

A dairy processing plant was designed to obtain yogurt for the Association: "Lácteos la Virginia" Veracruz Parish - Pastaza Canton - Pastaza Province, the physical and microbiological physical characterization of raw milk was carried out according to the norm 1NEN 0009. Samples of yogurt were collected using three ferments Lactina, SLB 953 and YO-MIX verifying the pH and °Bx parameters with which a survey was applied to 380 people of the city of Puyo in order to determine the acceptance of the product. The results indicated that 42.93% of people consume yogurt, the greatest acceptance was for the yogurt obtained with the YO-MIX ferment, for which it was validated by performing the physical, chemical and microbiological characterization according to the 1NEN 2395 standard, the results showed a pH of 4.3, soluble solids 16 °Bx, percentage of fat 3.64%, percentage of protein 3.14%; in the microbiological analysis a value lower than 10 CFU / g was obtained in Total Coliforms, Escherichia Coli, Molds and Yeasts, the values obtained from the analysis are within the permissible limit of the norm. In addition, calculations were made to determine the size of the storage tank having a height of 2,01 m and a diameter of 1,55 m; for the yogurt container a diameter of 1,36 m, height 1,72 m, arm length 1,09 m, diameter of the impeller 1,02 m and a power of the agitator 2,29 HP and for the packaging tank a diameter of 0,9 m, height 0,9 m, arm length 0,72 m, agitator thickness 0,072 m and impeller diameter 0,68 m. It must be guaranteed that the raw material (raw milk) maintains high quality standards verifying the most important parameters that are mastitis, reductase, freshness, and density for the elaboration of yogurt.