Citas bibligráficas
Gutierrez, R., (2018). Control de calidad durante el proceso de fabricación de leche entera evaporada en envase de hojalata [Trabajo de suficiencia profesional, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/3575
Gutierrez, R., Control de calidad durante el proceso de fabricación de leche entera evaporada en envase de hojalata [Trabajo de suficiencia profesional]. : Universidad Nacional Agraria La Molina; 2018. https://hdl.handle.net/20.500.12996/3575
@misc{renati/1115076,
title = "Control de calidad durante el proceso de fabricación de leche entera evaporada en envase de hojalata",
author = "Gutierrez Morote, Ricardo Roberto",
publisher = "Universidad Nacional Agraria La Molina",
year = "2018"
}
In this work a study of the process of manufacturing evaporated milk in tinplate packaging was presented, from the reception of the raw material to the finished product; with an approach based on the main quality controls carried out during the whole process. In addition, it is explained through a discussion with specialized literature on the subject, the principle of the controls proposed in the line, its impact on the quality of the final product and the productivity of the line. Likewise, it is shown that the quality during the productive process is shared and under the responsibility of all the involved areas. In this work, the following were defined as critical operations within the evaporated milk manufacturing process: reception and release of raw material, de-bacterized, pasteurization, evaporation, standardization, packaging, sterilization, cooling; all these processes have established parameters that, if not complied with, significantly influence the final quality of the product. Moreover, in the study of this process, three critical control points are defined: internal measures of double closing, temperature and time of sterilization and concentration of residual chlorine in the cooling water; which govern the safety of packaged food.
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