Resumo

VILLEGAS-SOTO, Nelson Ramiro; HERNANDEZ-MONZON, Aldo  e  DIAZ-ABREU, Julio Antonio. New technological system for artisanal production of fresh cheese with maximal recovering of the milk components. RTQ [online]. 2018, vol.38, n.3, pp.530-541. ISSN 2224-6185.

The objective was to design a new integrated and standardized technological system for artisanal production of enzymatic fresh cheese and a fermented whey beverage, with maximal recovering of milk components and evaluating its technical and economic impacts. The basis is a previous research of artisanal cheese dairies in an Ecuadorian Andes Mountains zone and also the optimization of milk pasteurization and of the curd firmness, measured with a simple penetrometer, at the cutting moment. System is a group of components (parts/processes) witch transforms "entrances" in "exits", achieving a goal efficiently. This design was conformed with the "entrance" general requirements to the system, two productive sub-systems (the cheese one, with eight unitary processes and the whey drink one, with five) systemically interconnected and all characterized operating at the most appropriate conditions, with the optimal parameters; the integrality is achieved guaranteeing, with both products, a maximum recovering of milk components. It was proved by means of two artisanal-commercial tests resulting in cheese yields of 12.40%, maximum integral efficiency of 91.0% of the milk total solids recovering and minimum environmental polluting waste at 15% of the current ones. The new system is completed with the "exit" specifications, including the storage (2 to 7ºC) of both products able for the consumption until 21 and 28 days respectively. The financial balance of the tested system was very positive, with high integrated utility margin at 21.62% and economic effectiveness 17 times superior to the perceived incomes in a cheese dairy at the moment.

Palavras-chave : technological system; milk components recovering; artisanal cheese making; fermented beverage of whey; technical and economical effectiveness.

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