REGIONAL DIRECTORATE OF EDUCATION OF CUSCO

PUBLIC HIGHER PEDAGOGICAL INSTITUTE OF

EDUCATION
“HORACIO ZEVALLOS GAMEZ” QUIQUIJANA

PROFESSIONAL TECHNICAL CAREER IN FOOD

INDUSTRIES.
PRE-PROFESSIONAL PRACTICE REPORT OF THE
MODULE IN TECHNOLOGY OF DAIRY PRODUCTS AND
THEIR DERIVATIVES

PREPARATION OF PARIA TYPE CHEESE IN THE DAIRY

PLANT OF THE DISTRICT MUNICIPALITY OF CCATCCA IN
THE PEASANT COMMUNITY OF PAMAPCAMARA.

PRACTICING:

 CRISTINA SANTA CRUZ TTITO.

QUIQUIJANA_CUSCO 2014
 DEDICATION

To God, To my parents Juan, Zenobia and

my brothers for giving me their
unconditional support for their sacrifice and
attention to my studies. The advice they
give me daily

To my teachers and friends who shared

their knowledge to carry out my dairy and
derivatives practice.

CRISTINA
 PRESENTATION

With this pre-professional internship report of the dairy products and

derivatives technology module, I present the director of the ISEP
“HORACIO ZEVALLOS GAMEZ” of Quiquijana and members of the
jury, I inform you to review this internship report.
 INTRODUCTION

The Pampacamara dairy plant of the municipality of Ccatcca, is located in

the district of Ccatcca – town center of Pampacamara, a livestock area of the
province, in the production of cheeses and yogurts that leads to the search for
alternatives for the income of the family cup of the residents of the area and
throughout the region since they offer their clients different varieties of products that
are made such as pariah type cheese, Andean cheese and yogurt

Pariah type cheese is an essential product for the nutrition of children, young
people and adults, as milk contains high nutritional value, proteins, vitamins,
carbohydrates and minerals. This report on PREPROFESSIONAL PRACTICES IN
THE MODEL OF DAIRY PRODUCTS AND DERIVATIVES carried out at the
PAMPACAMARA DAIRY PLANT OF THE MUNICIPALITY OF CCATCCA, this
report contains objectives, justification, theoretical framework, materials and
production methods, machinery and instruments used, results and discussions,
recommendations, suggestions. bibliography and annex.

INDEX
COVER
DEDICATION

PRESENTATION

INDEX

1. INTRODUCTION

2GENERAL ASPECTS…………………………...................................... .......7

3 OBJECTIVE…………………………………………………………………….,8

4 JUSTIFICATION……………………………………………………………………..9

I: FRAMEWORK THEORETICAL…………………………………………………………….
…….10

1.1: RAW MATERIALS FOR THE PREPARATION OF PARIA TYPE

CHEESE………………………………………………………………………………......11

1.2: MILK …………………………………………………………………………...11

1.3 Physicochemical properties………………………………………………..…….11

1.4 Microbiological properties………………………………………………….…11

1.5 Nutritive value…………………………………………………………………….…12

1.6 Food additives…………………………………………………………12

1.7 industrial use of milk ………………………………………………………..12

II: MATERIALS AND PRODUCTION METHODS……………………………13

2.1 place of execution……………………………………………………………………13

2.2 materials used during the production process of the practice………13

2.2.1 raw material……………………………………………………………………13

2.2.2 Inputs and additives…………………………………………………………13

2.3 Laboratory equipment……………………………………………………………………13

2.3.1 Laboratory instruments………………………………………………..…14

2.3.3 Plant equipment………………………………………………………….……..14

2.3.4 Materials and utensils…………………………………………………….…..14

2.4 Methods or operational procedures used in production………15

2.4.1 Description of the production process (flow chart)………………16

2.5 Most common sensory analysis as quality control of the final product…….16
III RESULTS AND DISCUSSION……………………………………….…………17

3.1 of the product manufacturing process………………………………………18

3.2 unit sales cost………………………………………………………….…18

3.3 characteristics of the final product………………………………………………18

CONCLUSIONS………………………………………………………………..……18

RECOMMENDATIONS AND/OR SUGGESTIONS……………………………………. 18

BIBLIOGRAPHY……………………………………………………………..……19

ANNEXES………………………………………………………………………..…20

1.- GENERAL ASPECTS

1: name of practitioner:

SANTA CRUZ TTITO Cristina.

Professional career: Food Industries. Semester: IV

The business social reason:

PAMPACAMARA DAIRY PLANT

Address: Pan-American Highway Cusco – Puerto Maldonado, Ccatcca district –

peasant community of Pampacamara s/n.

Business activity:

Practice area:

Pariah type cheese production process, pasteurization, molding, pressing and

marketing

Specification : place where products are prepared, processed and packaged.

(Paria type cheese, Andean cheese) and the sale is carried out wholesale and
retail.

Execution of the practice:

Start date: August 1, 2014

End date: September 8, 2014

Total accumulated hours: 180 hours

Name and position of the boss whose orientation the practice was carried out

Name: Mr: LEONCIO FIDEL MAMANI YUCRA.

Position: PLANT MANAGER.

 GOALS

GENERAL OBJECTIVE :
Carry out pre-professional practice in the production of pariah type cheese at the
PAMPACCAMARA DAIRY PLANT 2014

SPECIFIC OBJECTIVES:
 Carry out quality control of raw materials.
 Calculate the optimal parameters for the production of pariah type cheese.
 Learn about the process of making pariah cheese at the Pampacamara
dairy plant.
 JUSTIFICATION

Because it is a requirement that the curriculum demands for the graduation of each
of the students of the ISEP “HORACIO ZEVALLOS GAMEZ” of Quiquijana.

This pre-professional internship report for the technology module in dairy products
and derivatives was made with pariah cheese at the LECHERA DE
PAMPACAMARA - CCATCCA 2014 plant. The Ccatcca district is a livestock area in
dairy cattle, cheese and yogurt processing. Milk is a product with a high content of
proteins, fats, lactose, enzymes, vitamins (A, D, E, K) and mineral salts
(magnesium, phosphorus, calcium and sodium). Milk is considered a fundamental
food in the industry. food because it is extremely nutritious, we intend to improve
the quality of life of the suppliers of raw materials that serve as the economic
support of the families that live in said district and in the region.

I: THEORETICAL FRAMEWORK
1: RAW MATERIAL FOR THE PREPARATION OF PARIA TYPE
CHEESE

1.1: MILK: milk as a normal secretion of the mammary glands of all mammals
and is the integral product of the total and interrupted milking of a dairy cow, well
constituted, fed and not fatigued, it must be milked hygienically and must not
contain colostrum. , milk, as the main raw material in the cheese production
process, is considered as an emulsion of fatty matter that contains proteins such as
casein, albumins and lacto globulins. Milk is understood to be the entire product of
normal mammary secretion without any addition or subtraction and that has been
obtained through milking.

1.2: PHYSICOCHEMICAL PROPERTIES OF MILK:

COLOR: yellowish white

Flavor: Slightly sweet flavored.

BOILING POINT: 67 – 70 at ccatcca level.

FREEZING POINT: 0.53 – 0.58 c°

DENTITY: 1,028 – 1,035 g/cc

PH: 6.5 -6.6

1.3: MICROBILOGICAL PROPERTIES

Milk is exposed to contamination with microorganisms, from the moment of milking
until the moment it is consumed.

The bacteria found in milk are:

 Streptococcus lactis, lactobacillus bulgaricus, lactobacillus acidophillus,

lactobacillus casei
 Escherichia coli and Enterobacter aerogenes

1.4. NUTRITIONAL VALUE

Milk is a liquid food, but its dry matter content (10-13%) is close to that of many
solid foods. Its energy value is 700 kcal/lt. Its proteins have a high nutritional value,
particularly lactoglobulin and lactoalbumin, rich in sulfur amino acids, milk is an
excellent source of calcium, phosphorus and vitamin B2, it is relatively rich in
thiamine B1, coba lamin B12 and vitamin TO. On the contrary, it contains little iron
and copper, little ascorbic acid and niacin and relatively little vitamin D.

1.5 FUNCTIONAL PROPERTIES:

Its high level of , and its content of vitamins and minerals, make milk one of the
most energetic and digestive foods with many medicinal properties, especially
against inflammation, rheumatic pain and gastrointestinal ailments. It must be taken
into account that to obtain the adequate mental development of children, an
adequate and balanced diet with high protein content is essential.

Vitamin B1 (thiamine) also helps to counteract problems of lack of memory and

concentration, which is why milk is ideal for children.

1.6: FOOD ADDITIVES

SALT:
Adding salt to cheese contributes to the flavor of the cheese.
Prevents the proliferation of certain microorganisms. It helps to
complement the whey, contributes to the formation of the rind due to
its hygroscopic action and influences the action of enzymes during
ripening.
If you want to fully achieve the beneficial effects of! salty. You must work with excellent
quality salt, composed as is well known of sodium chloride in the form of crystals, variable
in size, white in color. dry, odorless and completely soluble in water.
RENNET:

Rennet is the enzyme that coagulates milk. There are enzymes of animal and
microbiological origin. Real rennet is extracted from the dried stomachs of lactating calves.
This enzyme is also known as rennin or factic ferment.

CALCIUM CHLORIDE.

The addition of calcium chloride to milk is to improve the disposition to curd, increasing
the presence of calcium ions, which benefits the coagulation process. Calcium chloride
is added to milk in doses of 20 gr. for every 100 Lt. The pH drops, a concentration of
calcium ions is produced and the addition of this input is improved because in the
pasteurization process , milk loses calcium. The way to recover this is by adding calcium
chloride in a water solution. The established quantities are: 20 gr., for every 100Lt.

NITRATE: is what gives the milk a longer shelf life and for its conservation. The
addition of nitrate makes it possible to limit the development of butyric bacteria.

1.7: INDUSTRIAL USE OF MILK:

All foods in the industrial process are prepared from milk , from pasteurized milk,
which will be used to make cheese, evaporated milk, yogurt, powdered milk,
delicacy, butter and others, to cheeses of different types such as the pariah type. ,
100% natural cheese with high nutritional value, prepared from milk, which is the
raw material for the production of these foods.

II: MATERIALS AND PRODUCTION METHODS

2.1 PLACE OF EXECUTION OF THE PRACTICE

The pre-professional practice was carried out at the LECHERA DE
PAMPACAMARA - CCATCCA plant in the production of pariah type cheese and
mostly other cheeses. Starting production at 7:00 am with complete clothing (apron,
boots, head cover and face mask) for a total of twelve hours per day and ending at
5:00 pm with the general cleaning of the plant.

2.2 MATERIALS USED DURING THE PRACTICE PRODUCTION

PROCESS

2.2.1 RAW MATERIAL

Milk

2.2.2 inputs and additives

Calcium chloride

iodized salt

Rennet

Nitrate

2.3 LABORATORY EQUIPMENT

2.3.1 laboratory instruments and reagents

Lactodensimeter phenolphthalein 2%

Sodium hydroxide clock thermometer 0.1 normal

Test tube

Erlenmeyer flask

Universal support

Hasty vases

Pipette

Burette

2.3.2 plant equipment and machinery :

cheese tub

Wood-burning cauldron
electric scale

Presser

stainless steel dough

Industrial kitchen

refrigerator

2.3.3 materials and utensils:

Paddle or stirrer

Filters

Buckets

plastic jug

Spoon

stainless steel table

Low density polyethylene molds

Knives

Sifters

Silk type fabrics

Wood board

Horizontal and vertical lyres

Aluminum canisters

Pans

Washers

polyethylene boards

Hoses

2.4 OPERATIONAL METHODS OR PROCEDURE USED IN

PRODUCTION :
 2.4.1: QUALITATIVE AND QUANTITATIVE FLOW CHART OF PARIA
TYPE CHEESE PRODUCTION AT THE PAMPACAMARA DAIRY
PLANT
MILK

RECEPTION
Acidity 16-18 D°
QUALITY CONTROL
Density 1,027-1,030 gr/ml

FILTERED OUT

63-66 c° x 30 mn
PASTEURIZATION
Addition of calcium
chloride 15 -20 gm x100lt
CONDITIONING OR COOLING 37-40 c°
Nitrate 15%

COAGULATION 37-39c° x30mn

CUTTING THE CURD 1cm size

FIRST SHAKE 13mn

FIRST WASTE 35%

Add water 20% at 60-65c°

SECOND SHAKE AND WASH

SECOND DESUERADO Curd level

Beat x 5mn
SALTY
Adding brine 2.2% salt

REPOSE 20mn

PREPRESSED
X 20mn

MOLDING

PRESSING

TURNED AROUND

SECOND PRESSING
 DEMOLD

AIRING

SALE

2.4.2: DESCRIPTION OF THE PREPARATION OF PARIA TYPE

CHEESE AT THE PAMPACAMARA MILK PLANT

MILK COLLECTION FROM DAIRY COW ASSOCIATIONS

RECEPTION OF MILK : receive milk by liters in jugs sterilized with boiled

water.

QUALITY CONTROL OF THE MILK : determination of the density of the

milk is determined with a lactodensimeter that measures grams per milliliters, place
the milk in the test tube and introduce the lactodensimeter then take the measured
reading of the total milk for cheese production Pariah type, the density is 28gm, that
is, 1.028g/ml at a temperature of 23c°, but the density varies. This determination
allows us to know if the milk has been adulterated with water or skimmed.
Determination of titratable acidity by the Dornic method . Fill the burette with a
normal 0.1% sodium hydroxide solution and take a reading of the amount of NaoH
in the burette.

Prepare 9 ml of milk plus 4 drops of phenolphthalein in an Erlenmeyer and drip the

sodium hydroxide solution. But the dornic degrees of milk vary every day for the
production of pariah type cheese such as 17, 18, 16 °Dornic at a temperature of
24c° these degrees indicate that the milk is normal. This determination indicates the
state of deterioration that milk can have from milking to use

FILTERING: filter all the impurities from the milk with a milk filter, into the cheese
vat.

PASTEURIZATION : heat the milk, stirring constantly, to a temperature of 65c°

for 30 minutes, to destroy the pathogenic germs that come with the milk.

TEMPERATURE CONDITIONING OR COOLING : cool the pasteurized

milk to a temperature of 40c°, at this stage the nitrate diluted in warm water boiled
at a temperature of 40c° is added to preserve the cheese after the final product,
calcium chloride dilute in warm boiled water and add at a temperature of 39c° to
improve coagulation and the rennet is diluted in cold boiled water and add at a
temperature of 38c°.
COAGULATION : addition of rennet to the volume of milk at a temperature of
38c°, this will curdle for 30 minutes, to obtain the curd.

CUTTING THE CURD : The curd is cut with horizontal and vertical stripes into
uniform cubes one cm long. This will help the whey come out faster, depending on
this, the desired consistency of cheese will be achieved.

REST: after cutting the curd, since they are very fragile, it is advisable to let them
rest for 5 minutes to allow them to be stirred without fragmenting.

FIRST MIXING : carry out gently so as not to break the curd, gradually increase
the stirring speed for 10 minutes.

FIRST WHEY : 30% of initial volume whey is separated from the milk

SECOND AGITATION AND WASHING OF CURD : continue stirring

vigorously for 10 minutes, for washing, 20% of water is added at a temperature of
65c°

SECOND WHEY : almost all the whey is removed up to the level of the curd to
promote the salting action.

SALTING: dissolve the salt at 2.2% by volume of the milk in a pot of water at a
temperature of 75°C until completely dissolved and then filter before adding to the
curd.

REST: let it rest for 20 minutes to contribute the flavor of the cheese.

PRE-PRESSING : it is done by hand with wooden boards, dividing the cheese

into two parts and separating it with a sieve on one side and covering it with gauze-
type cloth and on top with a wooden board and a container with whey. Leave for 20
minutes.

MOLDING: after that it is cut into rectangular mold sizes and these are placed in
low-density polyethylene molds of one kilo, lined with silk-type fabric and the whey
comes out through perforations in each mold.

PRESSING : then the molds with cheese go to the presser for 20 minutes

FLIP ; After pressing, the cheese molds are turned over, removing the fabrics and
putting the seals on the cheese. This is again pressed for 12 hours.

UNMOLDING : after 12 hours of pressing, each cheese is unmolded, separating

the fabrics and seals, then left for 2 hours to dry for sale.

2.5 MOST COMMON SENSORY ANALYZES THAT ARE

PERFORMED AS QUALITY CONTROL OF THE FINAL PRODUCT.
The sensory analyzes that were carried out as quality control were as follows:

Cheese flavor: fresh milk

Appearance and color of the cheese: attractive white color.

Humidity: 60 – 80%

Consistency: pasty
 III: RESULTS AND DISCUSSION

3.1 OF THE PRODUCT MANUFACTURING PROCESS

The Pampacamara dairy plant is different from other companies that are dedicated
to the production of cheeses, by the use of fresh milk as the main raw material with
high nutritional value.

3.2 UNIT COST OF SALE

The unit cost of pariah type cheeses is 13.0 per kilo (mould) for wholesale and
retail.

3.3 CHARACTERISTICS OF THE FINAL PRODUCT

CONCLUSIONS
 It was possible to carry out quality control of the milk such as the
determination of density, acidity)
 It was possible to calculate the optimal parameters for the production of
pariah type cheese such as time, temperature and added inputs for 360
liters such as; rennet 4.8gm, nitrate 54gm, calcium chloride 54gm, salt 8kl.
 It was possible to learn about the process of making pariah-type cheese at
the Pampacamara dairy plant.

RECOMMENDATIONS AND/OR SUGGESTIONS

 Prohibit the entry of people with injuries as it could contaminate production.
 Prohibit the entry of unauthorized persons
 Implement the plant with designated areas
 Train milk suppliers

SUGGESTIONS FOR THE “HORACIO ZEVALLOS GAMEZ”

INSTITUTE
 We suggest carrying out the supervisions in due time.
 Have laboratory instruments such as a thermometer, PH meter and others to
be able to carry out the appropriate processes.
 Make agreements with different industrial companies to facilitate student
internships.
 BIBLIOGRAPHY

MEYER, MARCO production of dairy products. Edit threshings 1991- Spain.

Jorge Alcázar food industries basic senatti training.

FAO dairy products manufacturing

 EXHIBIT

CUTTING THE CURD FIRST ADJITATION

FINAL PRODUCT CHEESE MOLDING