Implementación de dos líneas de producción: yogurt saborizado y queso mozzarella en la empresa láctea del cantón Pallatanga provincia de Chimborazo

Abstract

In the JERSY CHEESE PRODUCTION COMPANY of the Pallatanga canton, province of Chimborazo two dairy production lines were implemented: flavored yogurt and mozzarella cheese using bovine milk. The plant processes 5 000 L of milk per day and the total volume of raw material is used to make fresh cheese, consequently, there is an overproduction of this product by increasing the raw material in winter times, without the option to produce other production lines which makes the development of this implementation feasible. To carry out the implementation, the design of the production processes was developed through DPOs, the raw materials to be added according to the formulation of each product were calculated, equipment and materials to be implemented were listed with their respective specifications and costs, labels were designed for each product in accordance with the provisions of NTE INEN 1334-1 and NTE INEN 1334-2, the respective procedures were carried out to obtain the sanitary registration. In addition, the financial study was carried out to know the cost of the implementation of equipment and for the processing of the documents of these two production lines. With the market study through surveys, the acceptance of the product to the consumer's palate was known. Finally, the final product was analyzed in laboratories accredited and certified by the Ecuadorian Accreditation Service (SAE), from which results of physicochemical, microbiological, bromatological, nutritional information have been obtained and with these results the nutritional traffic light has been calculated. The analyses carried out made it possible to obtain the sanitary registration, issued by the Sanitary Regulation and Control Agency (ARCSA) complying with NTE INEN 2395 for yogurt and NTE INEN 82 for mozzarella cheese.