Elaboración y valoración biológica de harina de queso en base a material de reproceso en Industria Lechera Floralp S.A.

Abstract

ABSTRACT For the preparation and biological assessment of cheese flour based on reprocessed material, the experimental work, the physical - chemical and microbiological analysis were performed at FLORALP S.A. company, located at Imbabura province, the raw material was obtained at the company, while the proximal analysis were performed in the Laboratory of Bromatology from the ESPOCH. The obtaining of cheese flour was evaluated by using cheeses which was not qualified for trading as raw material, disposed for reprocess and those considered not appropriate for direct consumption, classified as: Melted: dispose from the process, rusty, remnant, Cheddar, Dutch and Parmesan, which were dried by two forms (natural and in an air flow oven), two evaluation factors were considered: Factor A to the kind of raw material and Factor B to the drying processes, using a total sample of 24 experimental units, broken down into 6 types of raw material, 2 drying processes and two repetitions per combination (6 x 2 x 2) . The results obtained as factors of microbiological assessment of the cheese flour are evaluated according to the current norms in the country such as INEN-ISO which are standardization organizations at international range, It is recommended to apply this research not only to FLORALP S.A. dairy company, but at national level, since this research work allows to reprocess raw materials considered as dispose into a high protein subproduct quite optimal for human and animal consumption.