OPTIMIZATION IN THE CHEESE MAKING PROCESS TO IMPROVE THE YIELD

Abstract

The cheese yield elaborated in the micro-enterprise Agroindustry la Marimba was
evaluated, under the effect of the curdling temperature, curdling time and cut diameter, were
considered as two factors at high and low levels; for temperature (35 and 37 ° C); for curing
time (40 and 50 minutes) and for cutting diameter (1 and 2 cm). The yield (%) was calculated
in relation to the weight obtained in each run. A 2k design was used, for the analysis of the
data, ANOVA was used, first range response surface methodology at 5% significance. The
results showed that the factors: curdling temperature, curd time and curd cut diameter, were
significant p-value <0.05, however, the interaction was not significant in yield, p-value> 0,05.
The optimal treatment was run 8 (37 ° C, 50min, 2cm) obtaining a yield of 16.88%.