Diseño de un proceso industrial para la elaboración de queso mozzarella en la Corporación de Organizaciones Campesinas e Índigenas de las Huaconas y Culluctus (COCIHC), Cantón Colta.

Abstract

The objective of the current degree work was the design of an industrial process for the elaboration of mozzarella cheese in the Corporation of Campesino and Non-indigenous Organizations of Huaconas and Culluctus (COCIHC), Canton Colta. It began with the physicochemical and microbiological characterization of milk based on the NTE INEN 9: 2012 standard. Laboratory tests were carried out to determine the most adequate method of making mozzarella cheese and the variables that are immersed in the process. We determined that the adequate method is the enzymatic fermentation for its high performance and the process variables were: pasteurization temperature 65 0C for 30 minutes, a temperature of cooling to 40 0C, acidification time of 1-3 hours, a temperature of spinning at 70 0C and salting time of 3 hours. The process of making mozzarella cheese from a volume of 500 L of milk consists of the following equipment: VTCE = 0.575m3 with agitation system, vertical mixer, a spinning tank of VTCE = 0.1725 m3 and molding table. The validation of the process design of mozzarella cheese was made based on NTE INEN 82: Mozzarella cheese. Requirements, which results indicate that the product obtained is suitable for commercialization. Through the study of financial analysis, it was verified that the project is economically viable and acceptable, to ensure the safety of the product it is recommended to apply good manufacturing practices.