Determination of Force, Volume and Time-Pressed in the process of making the Type Cheese Matera and Semi Hard in Dairy "LA PLAZUELA"

Abstract

The overall objective of the research was to determine the optimal standard values that reveal the force, volume and pressing time required in the process of making cheese and semi-hard pot, using statistical tools such as factorial experimental design fixed effects and simple linear regression analysis. Theoretically authors relied on as Gonzalez (2002) and the American Association for Materials Testing (ASTM, 2011). The results show great variability in the final weights of cheeses since the presence of preparation is artisanal, using material not suitable for mixing, such as wooden spoons, kitchen utensils, you do not have to if a measured to calculate the amount of rennet needed for cheese making. It is noteworthy that this process generates large amounts of scale loss, because the quantity of rennet is selected disproportional weight semihard cheese resulting from the flowing liquid and the media discarded. Finally was able to estimate the appropriate values to improve performance and prevent loss of material through statistical models, resulting in economic profitability for the company.