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

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.