Diseño de un proceso industrial para la obtención de un queso mozzarella aromatizado utilizando hierbas aromáticas con la combinación de tocino en la Planta de Lácteos ESPOCH.

Abstract

The objective was to design an industrial process to obtain a flavored mozzarella cheese using aromatic herbs with bacon combination in the ESPOCH Dairy Plant, for this the physical and chemical characterization of the raw material received in the same plant was carried out. Check that the experimental part of this project is adequate. Several tests were carried out to determine the appropriate amount of citric acid necessary to reach a proper ph and favor the spinning process, developing three formulations varying the same. After the sensory analysis, formulation Nº2 (1821) was proved, and it is the most accepted in all its parameters, being the amount of citric acid of 1g / liter of milk. Then the engineering calculations were made for the sizing of the equipment involved in the process based on the required capacity, which includes a kettle, a spinning top, and a brine vat. The designed method was validated based on the physical and chemical characterization of the product obtained based on the INEN NTE 82: 2011 standard for Mozzarella cheese, results that are within the requirements of the same, concluding that the process designed is adequate for obtaining a quality product. It is necessary to add the amount of 1g per liter of milk, as the formulation indicates to avoid alterations in color and flavor of the product.