Caracterización y propuesta de mejora para la producción del queso de hoja de los productores del Municipio de Güicán

This project aims to characterize the production process of leaf cheese and design a proposal for the implementation of improvements to obtain an optimal product, therefore a methodological desi gn was used in which the recognition and analysis of information from producers located in the municipality of Güicán was made, the research approach of this study is descriptive since it allowed defining the stages of the process, In the first part of thi s development a diagnosis of the process was made by means of a checklist and this led to characterize each one of the stages, in the second part the most relevant critical points in the process were determined, to define the third part, the proposals for improvement were designed among which the modifications in the productive process, the corrective actions to minimize the critical control points, a design of formats to comply with these actions stand out. A proposal for the layout of a typical plant, whi ch was designed based on minimum standards for its construction and the average production levels found in the producers of the municipality of Güicán, and the design of training courses. The result of this study shows that within the process of making lea f cheese there are several critical points within which physical and biological hazards have been found, concluding that those of greatest concern are the biological ones since they affect the product, the client and the possibility of adequately marketing the leaf cheese. From this work it is concluded that there are problems of production and control of raw materials that affect the cost and quality of the product, and it is also established that the proposed improvements can support the producers of th production in the dairy process

• Autores: Naranjo Domínguez, Angie Natalia; Sánchez Romero, Miguel Ángel
• Tipo de recurso: Trabajo de grado de pregrado
• Fecha de publicación: 2023
• Institución: Universidad Antonio Nariño
• Repositorio: Repositorio UAN
• Idioma: spa
• OAI Identifier: oai:repositorio.uan.edu.co:123456789/7444
• Acceso en línea: http://repositorio.uan.edu.co/handle/123456789/7444
• Palabra clave: Queso de hoja; proceso lácteo; puntos críticos; Güicán; vegetable leaf cheese; dairy process; critical points; Güican
• Rights: openAccess
• License: Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0)