Estudio de una línea de elaboración de queso mozzarella ecológico a partir de leche de búfala y de vaca

Gaitán Moreno, Matías Alejandro (2019). Estudio de una línea de elaboración de queso mozzarella ecológico a partir de leche de búfala y de vaca. Proyecto Fin de Carrera / Trabajo Fin de Grado, E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas (UPM), Madrid.

Description

Title: Estudio de una línea de elaboración de queso mozzarella ecológico a partir de leche de búfala y de vaca
Author/s:
  • Gaitán Moreno, Matías Alejandro
Contributor/s:
  • Jurado García-Posada, Miguel
Item Type: Final Project
Degree: Grado en Tecnología de las Industrias Agrarias y Alimentarias
Date: June 2019
Subjects:
Faculty: E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas (UPM)
Department: Química y Tecnología de Alimentos
Creative Commons Licenses: Recognition - No derivative works - Non commercial

Full text

[img]
Preview
PDF - Requires a PDF viewer, such as GSview, Xpdf or Adobe Acrobat Reader
Download (1MB) | Preview

Abstract

We will carry out a study and a design of an ecological production system of mozzarella cheese from female buffalo’s milk and, concurrently, another production system from ecological and industrially developed cow’s milk. Mozzarella cheese has been traditionally made from female buffalo's milk, but due to the minor production (globally speaking) of this kind of product most of the industrially produced mozzarella is made from cow’s milk as raw material. With this we expect to meet the demand of both gourmet and local products for restaurants, local markets and several consumption groups and on the other hand, to meet the demand of shopping centres offering competitive and flexible products in both cases, always depending on the consumers’ preferences. Furthermore, this project aims to compromise with the new sustainable production challenges giving a solution to the created waste, principally to the generated whey since approximately a 40% will be part of the final container coming to the aid of mozzarella cheese’s preservation. The rest will be used for cottage cheese production whereas the produced whey from the low moisture mozzarella cheese will be sold to third parties. Consequently, all processes such as pasta filata and cleaning will be aimed to reduce water consumption by using steam machines since they are more efficient. Besides this, we also expect to give a solution to local products by encouraging short food supply chains in order to reduce to the extent of possible the company’s carbon footprint.

More information

Item ID: 56979
DC Identifier: http://oa.upm.es/56979/
OAI Identifier: oai:oa.upm.es:56979
Deposited by: Biblioteca ETSI Agrónomos
Deposited on: 21 Oct 2019 10:44
Last Modified: 21 Oct 2019 10:44
  • Logo InvestigaM (UPM)
  • Logo GEOUP4
  • Logo Open Access
  • Open Access
  • Logo Sherpa/Romeo
    Check whether the anglo-saxon journal in which you have published an article allows you to also publish it under open access.
  • Logo Dulcinea
    Check whether the spanish journal in which you have published an article allows you to also publish it under open access.
  • Logo de Recolecta
  • Logo del Observatorio I+D+i UPM
  • Logo de OpenCourseWare UPM