Abstract

HERNANDEZ BELTRAN, Yaima; VALDES PANECA, Gregory R.; LEDESMA PLASENCIA, María Luz  and  GARCIA NOA, Eduardo. PROCEDURES FOR THE CONTINUOUS IMPROVEMENT OF THE CREAM CHEESE NELA. RTQ [online]. 2012, vol.32, n.3, pp. 262-273. ISSN 2224-6185.

The following work was carried out in the Pasteurizadora belonging to the Company Products Milky River Zaza, Sancti Spíritus. Operation conditions settled down in the production to obtain a robust product, that is to say that was able to maintain their quality under you not condition favorable during their storage and it was carried out a factorial design to determine the operation conditions that guarantee the best clotting, that is to say, a smaller percent of total solids in the serum. When observing the effect of the variables in study to be able to minimize the total solids in the serum it was obtained that the time of clotting and the inoculation temperature should be 14 hours and 22 and 23 °C, respectively. Through the factorial design of experiments it was a better combination of the levels of the factors in which the product is more robust. The conditions are the inoculation temperature 22 ºC, the time of clotting 16 hours and the temperature and the time of storage 10°C and 5 days, respectively.

Keywords : robust design; cream cheese; clotting.

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