Diseño de un proceso industrial para elaboración de yogur en la planta de acopio de leche San Rafael, cantón Guano

Abstract

The present Curriculum Integration Work designed an industrial process for the production of yogurt in the milk collection plant "San Rafael" located in the Guano canton, for this, the physicochemical and microbiological characterization of the raw material was carried out through the Technical Standard Ecuadorian (NTE) of the Ecuadorian Institute for Standardization (INEN) 9:2012. Raw milk, requirements. Laboratory tests were carried out to determine the process operations: raw material collection, quality control, standardization, pasteurization, cooling, inoculation, fermentation, mixing, packaging, labeling and the variables to be controlled; time, temperature, and number of additives. Therefore, to determine the ideal formulation of the product the calculation of the yield was carried out thanks to the execution of the balances of mass obtaining a value of 90%. On the other hand, in the engineering design, the dimensioning of equipment was carried out, such as: a 1800L reception tank with an area of 6.54 square meters and a height of 1.91m; a 1770L pot with a diameter of 1,087m and a height of 1,017m; a 1728L fermenter with a diameter of 1.30m and a height of 0.48m, among others. Also, the distribution of the plant areas and the calculation of the production capacity from 1500L of milk were determined, which resulted in 5770 daily units in 250 mL containers. For the validation of the product, physicochemical and microbiological analyzes of the yogurt were carried out based on the NTE INEN 2395:2011. Fermented milk, requirements to verify the quality and safety that it presented. Finally, the cost-benefit analysis was carried out, which determined that the project is viable. It is recommended to control the variables during the established control points and manage the Good Manufacturing Practices (GMP) for the production of yogurt.