Obtaining mozzarella cheese, through the design of an industrial process, in the province of Chimborazo, city Colta

Abstract

Introduction. The industrialization of a process allows a product to be obtained in less time and its quality is ensured with the provisions of the NTE INEN 82 standard: Mozzarella cheese. Requirements. Objectives. Design an industrial process to obtain mozzarella cheese in the "SIERRALAC" processing plant belonging to the Corporation of Peasant and Indigenous Organizations of Huaconas and Culluctus (COCIH), in the Province of Chimborazo, city Colta. Methodology. It began with the characterization of the raw material, through physical-chemical and microbiological analyzes based on the NTE INEN 0009: 2012. Raw milk. Requirements. NTE INEN 9:2012. In addition, tests were carried out to identify the operating variables for the production of mozzarella cheese at the laboratory level, yielding the following results: pasteurization temperature at 65 °C for 30 minutes, cooling temperature at 40 °C, acidification time of 2- 3 hours, ideal pH between 5.2-5.4 for the spinning stage, spinning temperature at 65 °C and salting time of 3 hours. To meet the requirements of the microenterprise, the enzymatic fermentation method was used due to its high yield and product quality. Results. Based on the values ​​of the operating variables, the design of the equipment is conducted on an industrial scale, whose equipment is: a pot with a stirring system, a spinning tank, a lyre, and a molding table for a processing capacity of 500 liters of milk. Conclusion. The validation of the engineering design was conducted through the physical, bromatological, and microbiological characterization of mozzarella cheese according to the NTE INEN 82 standard: Mozzarella cheese. Requirements, whose results meet the quality parameters being suitable for consumption. Through a financial analysis study, it was verified that the project is viable, to guarantee the safety of the product, it is recommended to apply good manufacturing practices.