UNIVERSIDAD NACIONAL DE MOQUEGUA
ESCUELA PROFESIONAL DE INGENIERIA AGROINDUSTRIAL
PRACTICA DE LABORATORIO N°3: “ELABORACIÓN DE QUESO PARIA”
CURSO
:
DOCENTE
: ING. MAURO CHURA ABARCA
ALUMNA
:
DELHI MAMANI RAMOS
CICLO
:
VIII 2016-II
TECNOLOGÍA AGROINDUSTRIAL III
MOQUEGUA-2016-PERU CONTENIDO I.
................................ ..................... ..................... ..................... ..................... .................................. ....................... 3 RESUMEN.....................
UNIVERSIDAD NACIONAL DE MOQUEGUA II.
OBJETIVOS..................... ............................... ..................... ..................... ..................... ..................... ..................... ...................3 ........3
2.1.
............................... ..................... ..................... ..................... ...................... ............ 3 OBJETIVO GENERAL....................
2.2. .2.
OBJE OBJETI TIV VO ESPEC SPECIF IFIICO.................... ............................... ..................... ....................................... ............................. 3
III.
JUSTIFICACIÓN.................... ............................... ..................... ..................... ..................... ..................... .......................3 ............3
IV.
................................ ...................... ..................... ..................... ..................... .................. ........ 5 MARCO TEÓRICO.....................
.1.
LEC!E.................... ............................... ...................... ..................... ..................... ........................................... ................................ 5
.1.1 .1.1..
............................... ..................... ........................ .............. 5 COMP OMPOSI OSICIÓN IÓN DE LA LEC LEC!E....................
.1. .1.2. 2.
CON ONTR TROL OL DE CALI CALIDA DAD D DE DE LA LA LEC! LEC!E E..........................................6
.2.
QUESO.................... ............................... ...................... ..................... ..................... ........................................... ................................ 8
.2.1.
................................ ...................... ..................... ..................... .....................8 ..........8 TIPOS DE QUESO.....................
V. MAT MATERIA ERIALE LES S " M#TO M#TODO DOS S..................... ................................ ..................... ...................................... ............................ 11 5.1.
MTODOS..................... ............................... ..................... ..................... ..................... ..................................... .......................... 11
5.2. 5.2.
MAT MATERIA ERIA PRIM PRIMA A E INS INSU UMOS MOS..............................................................11
5.!. .!.
EQU EQUIPO IPOS " MATERI ERIALES LES...................... ................................ ..................... ..................... ......................... ............... 11
VI.
............................... ...................... ..................... .................................... .......................... 12 PROCEDIMIENTOS....................
6.1.
............................... ..................... ..................... ............................... .................... 12 DIAGRAMA DE #LU$O....................
..................... ................................ ..................... ..................... ..................... ..................... ..................... ..................... ...................... ................ ..... 12
6.2. .2.
VII. VII.
............................... ...................... ............................... .................... 13 DESCR SCRIPCI IPCIÓ ÓN DEL DEL PROC ROCESO ESO....................
RESU RESUL LTADO DOS S " DISC DISCUS USIO IONE NES S .................... ............................... ..................... ..................... ..................... ..........14 14
$.1. $.1. IDENT IDENTIFI IFICAR CAR " COMP COMPARAR ARAR CON BIBLI BIBLIOGR OGRAF% AF%A A LOS LOS PAR& PAR&MET METROS ROS DE CONTROL CONTRO L PARA PARA LA LEC!E CRUDA. ......................................................14 $.2. $.2. FORMU FORMULAC LACIÓN IÓN PA PARA EL PROCES PROCESO O DE ELABO ELABORA RACI CIÓN ÓN DE "O "OGUR GUR ................................ ..................... ..................... ..................... ..................... ..................... ........................... ................. 16 BATIDO...................... VIII VIII..
CONC CO NCLU LUSI SION ONES ES " RECO RECOME MEND NDAC ACIO IONE NES S..................... ............................... ......................18 ............18
'.1.
............................... ..................... ...................... .................................... ......................... 18 CONCLUSIONES:.....................
'.2.
RECOMENDACION ONE ES:......................................................................18
I(.
BIBLIOGRAF%A..................... ............................... ..................... ..................... ..................... ................................ .....................19 19
PRACTICA DE LABORATORIO N°3: “ELABORACIÓN DE QUESO TIPO PARIA”
4
UNIVERSIDAD NACIONAL DE MOQUEGUA
I.
RESUMEN
E% &'()* () '+ ,%(+/* ( ,%* *+)'* , +3(% '+,%4 ',) ,,/(7)/,) +'//3,)4 8'+*+,%()4 /(9/',%() )(+)*,%() 8((+ (+/( ,, /*. S( ()/,+ :) ( 2000 3,(,() ( &'()*4 (+/( ,',*)4 )(-,',*) 8()*). N* *;)/,+/(4 (+ +'()/* ,7) (*+, (% *+)'* ( &'()*) 8()*)4 )*) &'( 8*,+ ,/( ( '+, (+*( 3,(, ( %,/%%*) &'( *+)//'(+ +'()/* %(<,* <,)/*+=*. L, :/, (+ /*+* , %, (%,;*,=+ (% &'()* >, )'8* */,+/() ,;*)4 /,+)8*:+*%, ( '+ ,/( (7*4 , '+, /(+*%*<7, +')/,% *+
8'(/() ;,)() (+/78,). S( >,+ (+/8,* 3()*) 8,/*() ** ,'),+/() (
*8,*+() (+ %,) *(,() (% &'()* ?*()/'/',4 *(,() 8)*&'7,)4 /(9/',%()4 (*%=<,) )(+)*,%()@4 (+/( (%%*) %, 8*'%,=+4 %,) *+*+() ( *()* ,%,(+,(+/* %,) ,%/(,*+() *3*,,) * **<,+)*). R,=+ * %, ',%4 %, *(+)=+ ( %*) ,)(/*) (+/78*- /+*) (+ /*+* , %, (%,;*,=+ (% &'()* () ( )', */,+, ,, '+ ,(',* *+/*% ( %,) *+*+() &'( '(,+ ,8(/, >,) *(,() (+ (% &'()* (+ *+)('(+, )' ,%, ,(/,=+ * ,/( (% *+)'*. ?GUNASEARAN S. " A4 200!@ ", >(>, %, (3)=+ +/*'/*, )*;( (% &'()* )( *((: , )' (%,;*,=+4 ,, %* ',% /(+(*) %*) )<'(+/() *;(/3*) ** ;,)( (% /,;,*
II.
OBJETIVOS
II.1. OBJETIVO GENERAL -
E%,;*, &'()* /* PARIA
II.2. OBJETIVO ESPECIFICO -
I(+/8, *,, *+ ;;%*<,87, %*) ,:(/*) ( *+/*% ,, %,
-
%(>( ',. R(,%, %, 8*'%,=+ ,, (% *()* ( (%,;*,=+ ( &'()* /* PARIA.
III.
JUSTIFICACIÓN
L, )<'(+/( ,/, )( (,%= *+ (% 8+ ( ,(+( , (%,;*, &'()* /* PARIA , (+/(+( %*) ,:(/*) ( *+/*% ( ,%, &'( )( (;(+ ( /(+( (+ '(+/, ,+/() ( (,%, ',%&'( *'/*4 , &'( %, ,/(, , (+ ;'(+ ()/,* ( ;'(+, ,%, ,', , &'( +'()/* *'/* 8+,% ),%<, ,<,,;%(. L*) ,:(/*) , (,%, (+ %, :/, )*+ %, ,( %,
4
UNIVERSIDAD NACIONAL DE MOQUEGUA (+),4 ,:(/*) */,+/() ,, (% *+/*% ( ,%, ( %, %(>( ,, %, (%,;*,=+ ( '+ ;'(+ &'()* *+))/(+/( ,(/,;%(.
4
UNIVERSIDAD NACIONAL DE MOQUEGUA
IV. MARCO TEÓRICO IV.1. LEC!E E+ A%(,+,4 %,) FFN*,) T(+,)4 P((/*) ( C,%,4 C*+*+() ( S'+)/*4 TGL 064 )(
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
IV.1.1. COMPOSICIÓN DE LA LEC!E E% **+(+/( ,*/,* ( %, %(>( ( 3,, () (% ,<', ?.5@ (% ()/* ?12.5@ ()/: *+)//'* +,%(+/( * %7*)4 */(7+,) ,;*>,/*) )+/(/,*) (+ %, <%:+'%, ,,,4 ,(:) ( (&'(K,) ,+/,() ( *'()/*) +(,%()4 3/,+,)4 (+,)4 <,)()4 (+/( */*). L, ,*7, (% ,/(,% %7* )( ()(+/, (+ 8*, ( (&'(K*) <%=;'%*) *(,*) ( '+, (;,+, &'( )(,, %, <,), ( %, 8,)( ,'*), ?S%3,4 1@. L,) */(7+,) ,*/,,)4 %,) ,)(7+,)4 ()/:+ (+ 8*, ( ,<(<,*) (+*+,*) (%,). E% ()/,* 87)* ( %*) %7*) ,)(7+,) ,8(/, *8'+,(+/( , %,) ,,/(7)/,) ( %, %(>( (+/(, ( % (3,+ */,+/() *+)('(+,) ',+/( (% *(),* ( %, %(>(. ?S%3,4 1@. P,, %, *'=+ ( *<' )( >, '/%,* %(>( ( )/+/,) ()(() ,+,%(). E+ 8'+=+ (% /* ( %(>( '/%,*4 )( '((+ ()(+/, 3,,*+() (+ %, ,%, (% *<'. P* ((%*4 %,) %(>() *+ '+ (%(3,* *+/(+* (+ <,), ?** %, ( *3(,4 ;J8,%, * (+,@ ,+ %'<, , '+ *<' “*” “(*)*”4 *+ '+ (9(%(+/( “'(*”4 (+ *,,=+ *+ (% *<' (%,;*,* , ,/ ( %(>() ( ;,* *+/(+* (+ <,), * ( %(>() ()+,/,,) ?T,( R*;+)*+4 11@.
4
UNIVERSIDAD NACIONAL DE MOQUEGUA L, %,/*), ( %, %(>( () %, 8'(+/( ( (+(<7, ,, %*) **<,+)*) ()/:/( (% *<'4 (* %,) */(7+,) ()((K,+ '+ */,+/( ,(% (+ %, 8*,=+ (% *:<'%* * %* /,+/* %, *+))/(+, 3)*), (% *'/* () (/,(+/( ***+,% , %, *+(+/,=+ ( */(7+, ()(+/(. E% *<' (%,;*,* , ,/ ( %(>( ( (<', * ;', +* (+&'(, () (+*) 3)*)* &'( (% (%,;*,* , ,/ ( *3(, * (+, ?T,( R*;+)*+4 11@ I+(3/,;%((+/(4 %, **)=+ ( %, %(>( 8(), 3,7, (+/* ( '+, ), ,, (+ 8'+=+ ( 3()*) 8,/*()4 ** %, )(%(=+ ,+,%4 %, 8,)( ( %,/,=+4 %, (, (% +3'*4 (% ()/,* ),+/,* ( %, ';(4 %,) +8(*+()4 %, ,%(+/,=+4 %,) *+*+() %:/,)4 %, ()/,=+ (% ,K* *4 +%')*4 (% /(* /,+)'* (+/( %*) *(K*). ?T,( R*;+)*+4 11@.
IV.1.2. CONTROL DE CALIDAD DE LA LEC!E A. A)*+, L, ,( () *;,;%((+/( '+* ( %*) ,:(/*) :) */,+/()4 (% ',% *+/*%, %, ,%, (+ (% *()* ( %, %(>(. L, %(>( ,/J, ** '+ “B'88(”4 &'( () '+ ))/(, &'7* &'( ())/( %*) ,;*) (+ %, *+(+/,=+ ( %*) *+() ( >=<(+* ;,* *+*+() +/(+,) (9/(+,) ?A%,)4 15@.
B. P/,)* +, !*+45, E% H +*) +, %, *+(+/,=+ (,% ( *+() >=<(+* ( >*9%* ()(+/() (+ %, %(>( * *+)('(+, %, ,/3, ;,/(,+, (% )*4 (+ <(+(,% /(+( '+, ,/3, &'( /(+( , ,8,)(4 * *+)('(+, ( %,) */(7+,) %*) ,+*+() 8*)8=* 7/*. L, 8((+, (+/( (% H %, (),%, D*+ () &'( (% H +*) +, %, ,( (,% (9)/(+/( (+ ()( *(+/*4 (+/,) &'( %, +,=+ ( ,( D*+4 () */(+,% +*) +, %, ,+/, ( :* %:/*. C',+* /*, %, %,/*), )( >, /,+)8*,* (+ :* %:/*4 (% H %, ,( D*+ *+(+. S(%(+, 161- 4 ()/,;%(( '+ /** ,, (/(+, H (+ %(>( ', ?NC>10111@ *'/*) %:/(*) (%,;*,*) ?NC>10112@. E% /** ()/,;%(* ,, %, (/(+,=+ (% H *()*+( , '+ /** */(+*/*. E% +* ,, %, (/(+,=+ (% H *+))/( (+ '+, (=+ *+ '+ */(+=(/* ( %, 8((+, (% 3*%/,( ( *) (%(/**) )'(<*) (+ %, '()/, ( %(>(. L, /((,/', ( %, '()/, , ( (% H (;( )( ( 25C *+ '+, /*%(,+, ( :) (+*) !C ,, *;/(+( ()'%/,*) :) *+8,;%(). E+ %(>( ', )( *+)(, ,(/,;%( '+ H &'( )( (+'(+/( (+/( 6.6
4
UNIVERSIDAD NACIONAL DE MOQUEGUA 6.. P,, */*) *'/*) %:/(*) )( *+)(, '+ H ,/'%,4 (/(+,* * %, +*, ( ,, *'/*.
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
4
UNIVERSIDAD NACIONAL DE MOQUEGUA
T7 1. R,9**/ F;*)-9;<*)
#'(+/( N*,) T+,) P(',+,).
IV.2. QUESO D( ,'(* ,% C=(9 A%(+/,') ( %, #AOOMS ?200@4 (% &'()* () (% *'/* )*%* * )()=%*4 ,',* * 8()*4 (+ (% &'( (% 3,%* ( %, (%,=+ )'(* */(7+,),)(7+, +* )'(, ,% ( %, %(>(4 &'( () *;/(+* * *,<'%,=+ ?/*/,% * ,,%@. E% &'()* () '+ ,%(+/* )=%* (%,;*,* , ,/ ( %, %(>( ',,, ( 3,,4 ,;,4 *3(, ' */*) ,78(*) ',+/(). L, %(>( () +', , ',,)( '),+* '+, *;+,=+
4
UNIVERSIDAD NACIONAL DE MOQUEGUA ( ',* ?* ,%(4 '<,+* /,;+ '+ ,(% */,+/( (+ %, (8+=+ ( %, /(9/', (% ),;* ( %, ,*7, ( %*) &'()*). A%<'+*) /,;+ *+/(+(+ *>*)4 /,+/* (+ %, )'(8( (9/(* ** (+ (% +/(*.
IV.2.1. TIPOS DE QUESO = Q, >,): M*,(%%, 8(),.L*) &'()*) 8()*) )*+ ,&'(%%*) (+ %*) &'( %, (%,;*,=+ *+))/( J+,(+/( (+ ',, ()>,/, %, %(>(. A ()/*) &'()*) +* )( %() ,%,+ /+,) ( *+)(3,=+ ,*+,%()4 * %* &'( ,<',+/,+ '>* (+*) /(* )+ ,',. S' ,+/(+(+/* )( *7, *,, ,% ( %*) *<'()4 '() () +((),* *+)(3,%*) (+ %'<,() (8<(,*). E% >(>* ( *(), %, %(>( (+ (+* (, >,( &'( /(+<,+ ),;*() )',3() /(9/',) ** *+))/(+/(). C*+ ()/,) ,,/(7)/,)4 )*+ '/%,*) ** +<((+/() ,, (+),%,,)4 ** (% &'()* ( B'<*)4 '+* ( %*) :) *+)'*) (+ E),K,. E+ I/,%, (% &'()* * (9(%(+, (+ %,) (+),%,,) () %, *,(%%,4 &'( )( (%,;*, +/*'(+* %, ',,, ( %, %(>( (+ ,<', ,%(+/(4 ( /,% 8*, &'( )( 3,+ (,+* ,),) (+ 8*, ( ;*%,) * (8(/* ( %, /((,/',. E+ (/,) *+,) (% )' /,%,+* )( *+)'( %, *,(%%, , %,) *,) >*,) ( )' (%,;*,=+. L, *,(%%, /,;+ () (% :) '/%,* ** +<((+/( ( %,) ,)4 )+ (;,<*4 ,, (%%* )( '/%, '+, 3,(, :) ()>,/,,4 &'( +* *()*+( , '+ &'()* 8()*. T,;+ )( '/%,+ &'()*) 8()*) (+ *)/()4 * ** +<((+/() ( ),%),). E% ,),*+( /,%,+* (% &'()* &', ,%(:+ )*+ ((%*) ( (%%*4 *+ /(9/',) ' (*),). ?TIPOS DE QUESO4 2006@
7= Q, )+: Q'()* ,(),+* )(*. E% ',* ( %*) &'()*) *+))/( (+ (% ,K(,(+/* ( %*) )*)4 (+ '+ *()* (+ (% &'( )( )(,+ ,*+,%(+/( )( ,%,+ /+,) ( *+)(3,=+4 ** (% ),%,* * (% ,>',*. E% /(* +((),* ,, *+)(, , '+ &'()* ** ',* '(( 3,, ( '+* , */*4 (* (+ <(+(,% )( (&'(( '+ 7+* ( ,K* (* * *) ,K*). E% *()* ( ',* >,( &'( *;/(+<, '+, /(9/', ;,)/,+/( :) ', )(,4 ,)7 ** &'( )( +((+/( %, +/(+), ( )' ),;*4 *(, ' ()(,, (+/( %*) ,,+/() (% &'()*. S+ (;,<*4 '>,) ()*+,) +* /*%(,+ %*) ),;*() 8'(/()4 * %* &'( () 8:% (+*+/, )/+/,) 3,,+/() ( ',* ,, '+ )* &'()*4 ,/,%*<:+*%*) +*,%(+/( ** /(+*)4 )( ',*) ',*) . E(%*) ( &'()*) ',*) '((+ )( (% &'()* ,+>(<* * (% <*',. S+ (;,<*4 (% <*', )( )'(%( (9*/, *+ '+ ',* ,*9,* ( (* ,K*4 (+/,) &'( (+ %, H*%,+, M(*+,% )( '(( (+*+/, :) ,K(*4 '(+* %%(<, , %*) *) ,K*). E% 4
UNIVERSIDAD NACIONAL DE MOQUEGUA <,+,-,,++* (% ,(),+* /,;+ )( ',+4 '(+* )*;(,), /(*) ( /() ,K*). T(+(+ '+, /(9/', (9/(,,(+/( ',4 %* &'( 8,%/, )' *+)'* ( 8*, ,%%,,4 ** *+(+/* * (%%(+* ( ,)/,) /,%,+,). R((+/((+/( )( >, ((,* , *(,%, (+ E),K, '+, 3,(, ( &'()* (+ *+)(3,4 ,, ( *+)(3,)( 3,*) ,K*) )+ ,; )+ 3( 3,,,) ++<'+, ( )') ,,/(7)/,). ?TIPOS DE QUESO4 2006@
)= Q, ),<: E% &'()* /(+( '+ ()/,* +,/',% )=%*4 )+ (;,<* () *);%( *;/(+( '+, /(9/', :) (*), ,'(+/,+* )<+8,/3,(+/( %, ,+/, ( +,/,4 * %* /,+/* ( <,),. E)/*) /*) ( &'()* )( *+)'(+ +*,%(+/( ,*,K,*) ( ,+4 )(+* *J+ (% ')* ( %*) )*) (+ /*)/,,). C(/*) &'()*) 8,+()() /(+(+ '+, <,+ /,=+ * )' /(9/', (*),. E% &'()* ,(;(/4 ( ,,/(7)/,) )%,() ,% ;(4 () '+* ( %*) :) 8,*)*)4 ,,/(7)/* * )' */(, ;%,+, 8%*,4 *+)', '+/* ,% &'()* &'( %( , '+ /*&'( ( ,,<*. L, (+*+,=+ ( *<(+ ( ()/( &'()* %* *;%<, , *(,%,)( )(( ( 8*, (*+,4 ( +%'* (+ '+, ,, ( ,(,. U+ /* ( &'()* ( *'=+ :) *(+, () (% &'()* (,4 *J+(+/( %%,,, &'()* >%,(%>,. S( /,/, ( '+, (, ;%,+,4 )/;', (+ /,+,) )%,() , %,) ( ,<,+, * ,+/(&'%%,. S( *+)'( ,%,(+/( (+ (),'+*) *)/()4 '+, 3,(, ( E)/,*) U+*) () (% +<((+/( +,% ( ,%<'+,) /,/,) ( &'()*. E+ %, (%,;*,=+ ( *)/() )( )'(%(+ '), (,) ( &'()*4 *;+,,) *+ ),;*() '%(). U+ ((%* ( (%%* () %, (, ( &'()* ,),*+(4 ' '),, (+ %, (%,;*,=+ ( /,)J). E% &'()* &', /,;+ )( '), (+ '%//' ( ((/,) ( *)/( (+ %, *+, ,%(,+, * ,')/,,. T,;+ () *);%( (+*+/, &'()*) ( /(9/', )((*),4 '() +* )( '(( *+)(, )=%, + (,4 ** %, /*/, (% C,), ( E9/(,',4 (+ E),K,. E)/( &'()*4 ,'+&'( )( '(( *+)' '*4 () /7* * )( *+,* '+*) +'/*) ,% >*+*4 ( 8*, &'( &'(( /*/,% * ,,%(+/( %7&'*. A% <',% &'( (% ,(;(/4 /(+( '+, */(, 8%*(,4 *+)', '+/* ,% &'()* * &'(+() <')/,+ ( ),;*() 8'(/() * ,,<*). ?TIPOS DE QUESO4 2006@
+= Q, ?,+, ,: E)/*) &'()*) )( )/+<'(+ * %, ()(+, ( *>*)4 %*) ',%() %() ,+ )') *%*() 3(() * ,'%,*). Q': )(, %, 3,(, &'( :) (>,* '(, ,'), , )%( 3)/,4 (;* ,% *%* ,% 8'(/( *%*4 &'( '(( (*, ,% ( %, ()**)=+. S+ (;,<*4 )' +/(+)* ),;* () '+* ( %*) :) ,(,*) * %*) <*'(/) (% &'()*. P,, *+)(<' %, *%8(,=+ ( %*) *>*) >, &'( ,%,(+, %*) &'()*) (+ %'<,() *+ >'(,() ' (%(3,,)4 +*,%(+/( (% *(+ (% 0. E9(%(+/() %'<,() ,, (%%* >,+ )* /,*+,%(+/( %,) '(3,). L*) *>*) &'( *%8(,+ (+ %*) &'()*) 4
UNIVERSIDAD NACIONAL DE MOQUEGUA +*,%(+/( )*+ (% <+(* P(+%%'4 (+ (% &'( 3,,) ( )') ()(() (;(+ (% +*;( (% &'()* (+ (% &'( )( (+'(+/,+4 ** (% Penicillium camemberti ?(+ %, */(, (% ,(;(/@4 * (% Penicillium roqueforti4 (% &'()* *&'(8*/. U+, ((+, *'%, /*/,%(+/( 8,%), () &'( ()/*) &'()*) '((+ *+/(+( <'),+*) * %,3,). U+* ( %*) 8('(+/((+/( %%,,*) ( ( %*) &'()*) () (% *&'(8*/4 *'* (+ %,) '(3,) 8,+(),) ( R*&'(8*/-)'-S*'%*+4 )(*) )*+ (% &'()* ( C,;,%() ,)/',+*4 (% &'()* )/%/*+ *((+/( ( I+<%,/(,4 * (% &'()* <*<*+*%, /,%,+*4 &'( '(( (+*+/,)( (+ '+, 3,(, '%( ?,'+&'( %<(,(+/( ,+/(@4 */, ( ),;* '>* :) 8'(/( ,+/(. ?TIPOS DE QUESO4 2006@
4
UNIVERSIDAD NACIONAL DE MOQUEGUA
V. MATERIALES " M#TODOS V.1. -
MTODOS E9((+/,% P,, %* ',% ,),(*) , *;)(3, (% ,<,, ( 8%'* &'( )( (+'(+/, , *+/+',=+ ()' ,, '+* ( %*) ,)*) (/,%%,*) ()').
V.2.
MATERIA PRIMA E INSUMOS
-
L(>(. %/*)
-
C',* (+ ,)/%%,
-
S,%.
-
C%*'* ( C,%* ?C,C%2@.
-
#(+*%8/,%(7+,
V.!. -
-
EQUIPOS " MATERIALES L,/*(+)7(/* 01 3,)* (/,* 01 <*/(* C*+, O%%,) C'>,*+ C'>%%*)
P,%(/, M*%() ,, Q'()*. T,. B,%,+, A+,%7/,.
4
UNIVERSIDAD NACIONAL DE MOQUEGUA
VI.
PROCEDIMIENTOS
VI.1. DIAGRAMA DE #LU$O
Medir la densidad reali!ar la "r#e$a del al%&'&l
RECEPCION DE LA LECHE
(IL,RAR
A #na )e*"era)#ra de 62C a 65 C "&r 3 *in
Adi%in de *l de er*en)& l%)i%& "&r 1 li)r&s de le%'e re"&s& de 5 *in.
PA,E/RI0AR In*edia)& 'as)a 3 C adi%in de 2.5 r. De %l&r#r& de %al%i& "&r 1 li)r&s de le%'e MAD/RAR
ADICION DE C/A7O Man)ener la )e*"era)#ra a 3 C "&r 4-5 *in en re"&s&s sin *&er
DE=/ERAR LA?AR
M&ldear ade%#ada*en)e en )ela ;#esera "rensar %&n #n de 4 @ ,ie*"& d&ses& se*anas )e*"era)#ra 13C '#*edad rela)ia al 8 85
En 8 "ar)es re"&s& 5 *in
2 COR,E
Eli*inar 3 li)r&s "&r 1 li)r&s de le%'e
Arear %#a+& dil#id& %&n a#a sal
COA/LAR 1 COR,E
C&r)ar 'as)a )a*a:& de ran& de 'a$a
(il)rar en la )ela es)erili!ada "ara eli*inar i*"#re!as "a+as "iedras.
MOLDEAR PREN=AR ?OL,EAR MAD/RAR
15 *in "ara ;#e l&s ran&s s#el)en s#er& re"&sar "&r 5 *in. Arear 3 li)r&s de a#a a 5C > 53 r de sal "&r 1 li)r&s de le%'e Eli*inar )&d& el s#er& 1 in*edia)a*en)e 2 B '&ra des"#s 3 1 '&ra des"#s 4 1.5 '&ra des"#s
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/E=O
VI.2. DESCRIPCIÓN DEL PROCESO -
RECEPCION: S( (,%, (% *+/*% ( ,%, ( %, %(>(4 (/(+,=+ (
-
,(4 %, (+), %, '(;, (% ,%*>*%. FILTRADO: '/%, '+, <,), ,, 8%/, ,)7 (%+, ,,)4 (%*)4 ((%%,)
-
*/*). PASTEURI@ACION: E)/, *(,=+ )( (,%, , '+, /((,/', ( 65C * !0
-
+'/*). S( (,%, , 8'(<* (/* * (+ ;,K* ,7, ( ,<', ,%(+/(. ENFRIAMIENTO: L, %(>( (;( (+8,)( >,)/, !C ,, ,<(<, (% %*'* (
-
,%* ?2.5 < * 10 %/*)@. MADURACION: M,+/(+(+* %, /((,/', )( (;( ,<(<, 0 % ( 8((+/*
-
%:/* &'()(* * ,, 10 %/*) ( %(>(. COAGULACION: C*+))/( (+ ,<(<, (% ',* %'* (+ ,<', >(3, 87, *+ ),% ?250 % ( ,<', >(3, 87, 5 <,*) ( ),% ,, 10 %/*) ( %(>(@4 (%, ,(',,(+/( (, (+ (*)* * 5 +'/*). P,),* %*) 5 +'/*) )( *(( , 3(8, ) %, *,<'%,=+ , )( (8(/'=. E% *,<'%* (;( /(+( %, *+))/(+, (
-
'+ 8%,+ * <(%,/+,. 1° CORTE: S( (,%, (% ( */( (+ ,/(). D(, (+ (*)* * 5 +'/*). 2° CORTE: S( (,%, >,)/, %*<, (% /,,K* ( <,+* ( >,;,. C*/, (+ 8*,
-
3(/,% >**+/,%(+/(4 %'(<* */, (+ 8*, /,+)3(),%. 1° BATIDO: E) %, ,</,=+ )',3( ( %*) <,+*) ( ',,, ,, 8,3*(( %, ),%, (% )'(* &'( *)((+ (+ )' +/(*. A</, %, ',,, *+ '+, ,%(/, ( ,(,4 *+ *3(+/*) ' )',3() '%,() (+ 8*, ( *>*. E)/( *3(+/* () *
-
(),* ( 10 , 15 +'/*). D(, (+ (*)* * 5 +'/*). DESUERADO: C*+))/( (+ (/, ,/( (% )'(* *;/(+* ** *+)('(+, (%
-
*/( ;,/*. E%+, ! %/*) ( )'(* * ,, 10 %/*) ( %(>(. LAVADO: *+))/( (+ %' %*) **+(+/() (% )'(* (,+/( %, ,=+ ( ,<',
-
,%(+/( , 60C ?! %/*) ( )'(* 50 < ( ),% * ,, 10 %/*) ( %(>(@. 2° BATIDO: S( *(( , ;,/ * 10 , 15 +'/*) *+ (% 8+ ( 8,%/, (% %,3,*.
-
E)/( ;,/* /(+, ',+* %, ',,, ()(+/, 8,%, ,, (% *%(,*. DESUERADO: S( *(( , (/, (% )'(* ()/,+/(4 >,)/, &'( )( 3(,+ %*) <,+*)
-
( ',,, (+ %, )'(8(. MOLDEO " PRENSADO: C*+))/( (+ /,)%,, %, ',,, *+ )'(* , %*) *%() ';(/*) *+ /(%, &'()(,4 ,, &'( ()/, '(, ,&' %, 8*, ,(',,4 %'(<* () +((),* (+),%* *+ '+ ()* 7+* ( <. S( (;(+ (,%, 3*%/(*) ,, 1 +'/*).
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UNIVERSIDAD NACIONAL DE MOQUEGUA -
MADURADO: L*) &'()*) (;(+ ,', * 2 )(,+,) , '+, /((,/', ( 1! C , '+, >'(, (%,/3, ( 5.
VII. RESULTADOS " DISCUSIONES VII.1. IDENTIFICAR
"
COMPARAR
CON
BIBLIOGRAF%A LOS
PAR&METROS DE CONTROL PARA LA LEC!E CRUDA. P,, (% *+/*% ( %, %(>( )( (,%,*+ %*) )<'(+/() *+/*%()
= P,7 +, )*+, +, ,)8,.: E+ %, ((=+ ( %, %(>( )( (,%= '+, '(;, ( (+/,,4 (/(+* %, ,( *+ %, “'(;, ( %, //'%,=+”4 '* ()'%/,* )( 8'( *)/3*4 %, (>( ()/,;, (+/* ( %*) ,+<*) ,(/,*) ( ,(4 %* ',% (/= %, *+/+',=+ ( %, :/,.
S(( ', (;( '% *+ %*) )<'(+/() (&')/*)
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S(( &'( )( '/%= ) '%7, *+ %*) (&')/*)4 , &'( ()/, %(>( ()/,;, (+/* ( %*) ,:(/*) ()/,;%(*) %, ',% (, ( 16.5 ( ,(. E)/* +*) +, &'( %, %(>( +* () ,, +* /(+( *;%(,) ( ,)//)4 + *;%(,) *+ (% ,%,(+,(+/*.
7= S, ,*4 <,+*)*4 +, +,*++ +, ,)8, >,) : P* %*) ()'%/,*) *(*) ( &'( %, %(>( +* 8'( ,'%/(,,4 '%( *+ %*) **+(+/() * %, (+), (&'(, ,, *( (%,;*, *'/*) ** (% &'()* (% /* PARIA4 (/. E% %,/*(+)7(/* ,** '+ ()'%/,* ( 1.02 ( (+), ( %, %(>(4 )(+* %*) ,:(/*) ,(/,;%() ( (+), ( %, %(>( 1.02 , 1.0!4 * %* ',% *(*) ,8, &'( %, %(>( ()/: * (;,* ( %*) ,:(/*) ()/,;%(*) )*;( (+), D( %,) '(;,) (,%,,) )( '(( (/(+, &'( %, ,%, ( %, %(>( ()/: (+ =/,) *+*+() ,, (% *(),(+/* ( &'()* /* PARIA. ", &'( %*) 3,%*() *)/,*) '%(+ *+ %*) ,:(/*) ()/,;%(*) )(( (;(7, ()/, (+/* ( %*) 16D , 22D ?<,*) *+@ ,)7 ** (% H (+/( %*) 6. 6. &'( 3(+7,+ , )( %*) '+/*) :) */,+/() ,, ),;( ) %, %(>( '(( * +* )( *(),,.
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UNIVERSIDAD NACIONAL DE MOQUEGUA
VII.2. FORMULACIÓN PARA EL PROCESO DE ELABORACIÓN DE "OGUR BATIDO. S( (,%= %, 8*'%,=+ ( %,) )<'(+/() ,/(,) ,, %, (%,;*,=+ (% &'()* /* PARIA4 , *+/+',=+ /(+(*) %,) 8*'%,*+()
= C/*++ +, . E+ (% ,)* ( %, **=+ ( ),% )( (,%= %, )<'(+/( 8*'%,=+ ,, .0 %/*) ( %(>(4 ),;(+* &'( * ,, %/* ( %(>( %( *()*+( 100< ( ,J, cantidad deazucar =
cantidad de azucar
=
9. litros∗50 gramos 1 litros
450 gramos
7= C. P,, ),;( %, **=+ ( '%/3* , ,*+, , +'()/, %(>( ,)/(',, )( (,%= %, )<'(+/( 8*'%,=+4 /(+(+* (+ ',+/, &'( )( )*%3= %,) *) ,)/%%,) ( ',* (+ 100 % ( ,<', /;,4 (% ',% /(+( '+ (+(+/* ,, 50 %/*) ( %(>(4 (+ ()/( ,)* )( '/%= %/*) ( %(>(4 (+/*+() ,, %/*) ( %(>( )( '/%= 55 % ( '%/3* )'(%/*. Cantidad de cultivo=
0.100 litro cultivo∗9 litro leche 50 litroleche
Cantidad cultivo=0.018 litros Cantidad cultivo
=
18 mlde
cuajo disuelto
4
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VII.3. IDENTIFICAR EL QUESO OBTENIDO POR LITROS DE LEC!E. CUADRO N 1 NJ(* ( *%() N DE MOLDES 1 #'(+/( E%,;*,=+ *, ?2016@
QUESO ?<@ 50
D( ,'(* ,% ',* )( 3)',%, &'( )( *;/'3* '+ *%( ( &'()* *+ 50< ( %/*) ( %(>( 8(), ( 3,, &'( )( '/%=. L* ',% () (,+,(+/( *(,* (+ ',+/* ,% (+(+/* *;/(+* (+ (% %,;*,/** ( *()*)4 , &'( * ,, 10 %/*) ( %(>(4 )( ),,+ (+ *(* 1 %* ( &'()*4 +((+(+/((+/( ) () 8()* * +*4 '()/* &'( ',+* )( )(,+4 () 1 %*4 &':) '(( ,;, (% ()* *+8*( )( ,', /,% ** %* ()/,;%((. ?I+, C'+++<>,@
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VIII.
CONCLUSIONES " RECOMENDACIONES
VIII.1. -
CONCLUSIONES:
S( (%,;*= (% &'()* /* PARIA4 ,, %* ',% (+/8,*) *,,*) %*) ,/*) *;/(+*) ( %, %(>( 8(),4 ,, 3( ) '%(+ *+ %*) (&')/*) 7+*) ,, )' (%,;*,=+. I(+/8,*) (% &'()* *;/(+* * %*) %/*) ( %(>( '),*)4 ,)7 ** )( >* '+, (3,%',=+ )(+)*,% ,, 3( %, ,%, (% *'/* *;/(+*.
VIII.2. -
RECOMENDACIONES:
L*) &'()*) *(),*) , +3(% +')/,% ,;,+ )' *+))/(+, ,',=+ )(
-
(%,;*,=+. D((+(+* ( %, ,%, ( %, %(>( )( *;/(+( '+ (+(+/* ,* * (+* (% &'()*4 , &'( %(>() *+ )=%*) /*/,%() <,+ ,+/, ( <,),
-
<(+(,+ '+ ,* *(+/,( (+ %, 8,;,=+ (% )* L, /((,/', () '+ 8,/* */,+/( ,, (% *()* (% ',* , &'( )+ (%%, (+ )' '+/* (9,/* +* )( %*<,7, ()/( *()*. P,, (%%* (;(*) ( /(+( '+ *+/*% ( /((,/', *+)/,+/( ,, &'( %,) '()/,) %%(<'(+ , )'
'+/* ( *,<'%,=+ )(, ( (9(%(+/( ,%,. - U+ 8,/* */,+/( ,, (% ),%,* (% &'()* () )' *(/, *)8,=+ ,
-
&'( '+ (9()* *7, ,K, )' ),;*. E% )'(* () '+ */,+/( )';*'/* &'( , +3(% ( +')/, '(( )(
-
'/%,* ,, */,) *,%,() ( &'()* ** (% */, E% *%(,* '(( <(+(, '+ 3,%* ,<(<,*. T(+( '+ *+/*% ()(,% , %, >*, ( ,<(<, %, ),% ,% *'/* , &'( (+ '+, <,+ *)8,=+ ()/, *7, ,K, (% *'/* 8+,%.
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UNIVERSIDAD NACIONAL DE MOQUEGUA
I(.
BIBLIOGRAF%A
A<'%, V. C. ?200@. Elaboración de yogur. P*(/* *'/3*. S)/(, A;(/* ( E',=+ T(+*%=<, A<*(',, ?SAETA@. E)/,=+ ( A'%*4 M(/((4 H<*. A%,) M*,%() $. ?10@ Departamento de tecnología de alimento, laboratorio de industrialización de productos lácteos, M*+/((
N4L4 M9* 11!-11.
A%,)4 C>. ?15@. “ Ciencia de la leche Principios de t!cnica lechera. E. R(3(/(. S.A. . !!24 6!-6. A%,+,4 #.4 B,(,4 E. ?11@. "ecnología de leche y deri#ados. S,+/, #( ( B*<*/: E/*,% UNISUR. A*/ ?11@. Ciencia y tecnología de la leche$ Principios y %plicaciones . E/*,% A;, S.A. ,,<*, ?E),K,@. C>(+ C.P. $,(). ?11@. &anual de Ca'a4 E/*,% L'),. C*/)4 M. C>,%/4 A. P'(+/(4 L. ?2005@. %limentos funcionales$ una historia con mucho presente y futuro. E+ R(3)/, V/,(. V*%. 124. 5-1.
E,% R.4 ?1@. "ecnología de productos lácteos. E/*,% A;,. ,,<*, W E),K,. #,+* #. M. $. ?2000@. “ &anual de taller de lácteos (C%P ”4 U+3(), A'/=+*, (% E)/,* ( H,%<*. S,+/,<* T'%,+/((4 P:<. !4 !54 !6. G>,(4 M. (/ ,%. ?2010@ "he effect of no#el probiotic on performance and serum concentrations of cholesterol and triglyceride in broiler chic)ens. E+
A8,+ $*'+,% *8
B*/(>+*%*<. V*%. 4 . 1-. H*%,((%4 X (/ ,%. ?2001@. "a*onomy and important features of probiotic microorganisms in food and nutrition . E+A $. C%+ N'/. V*%. !4 !65-!!.
H**%>,+4 L. Prophylactic and therapeutic uses of probiotics$ % re#ie+. E+ $*'+,% *8 />( A(,+ D(/(/ A))*,/*+. 2001. V*%. 1014 . 22-21. INEN 2!5. ?200@. "*<' R(&')/*).
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UNIVERSIDAD NACIONAL DE MOQUEGUA M,4 A. ?16@. Curso de (ndustrias ácteas. P(, E=+. M'+-P(+),. AMV. E*+(). M,*>4 O. ,+ S'%,+4 A. ?200@ Probiotics -acteria in ermented Dairy Products. E+ P,)/,+ $*'+,% *8 N'//*+. V*%. 4. 110-111!. N*, C>%(+, 161 *8 . L(>( P*'/*) L:/(*) Y D(/(+,=+ (% H N*, C>%(+, 1 *8 . L(>( C', Y E+),* ( T(*()/,;%, NTP 202.001 200!. LECHE " PRODUCTOS LACTEOS. L(>(. C',. R(&')/*) R(,% D((/* 1. ?200!@. N*, ( C,%, ,, (% *<'. M,. R(<%,(+/* B*,/*%=<* N,*+,%. D((/* NZ !15 R*(* (% C,)/%%* M()/() L,<,<,. Productos ácteos "ecnología. P*%/(9. S%3, G. ?1@. “ &anual del /01 Curso 2acional de abricación de quesos naturales ”. PROUNILAC. U+3(), A'/=+*, (% E)/,* ( H,%<* T'%,++<* ( B,3*4 H,%<*. S((4 E. ?15@. actologia industrial . T, ( %, 2[. (. ,%(,+, * $*)( R. M'K* ( A(+%%*). ,,<*,4 A;,. 61 . T,( A.".4 R*;+)*+ R.. ?11@. “34567 Ciencia y "ecnología” E/*,% A;,. E),K,.
G'+,)(,,+ S. A4 M. ?200!@. C8EE9E 78E445( %2D "E:"67E. C7C press. N'(3, "*4 EE.UU. I+, C'+++<>,4 A. ?).8.@. 4ptimizacion de rendiemientos en queseria. M(9* S,+/, B:;,,. "(P49 DE ;6E94. ?1 ( 10 (
2006@. O;/(+* ( QUESOS DE MADRID
>//\\\.&'()*)(,.()820061001/*)-(-&'()*.8
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