Estudio de prefactibilidad técnica y económica para el establecimiento de una planta productora de queso con especias tipo Cheddar, en la parroquia “La Carolina”, provincia de Imbabura

Abstract

The objective of this project was to determine the technical and economic feasibility to implement an industrial plant of cheddar cheese with spices in "La Carolina" parish, province of Imbabura. Surveys were conducted to define the amount of milk produced in "La Carolina" and the demand for this type of cheese in Ibarra, Otavalo and Quito cities. Formulation tests were made, with two fat concentrations (3,7 % and 2,1 %), two salt concentrations (2,1 % and 1,1 %) and three concentrations of spices (6 g/kg, 10 g/kg and 14 g / kg). Plant design included conceptual, basic and detailed engineering. In the financial analysis, economic indicators such as NPV and IRR were determined. Polls showed that in "La Carolina" about 3088 liters of milk are produced per day. Results showed also that the three mentioned cities could consume 36334 units of 500 g spiced cheddar cheese by month. A plant with an installed capacity per day of 3100 L of milk and a production of 540 units of 500 g cheeses was designed, this production could cover the 44,59% of the unmet demand. The best formulation corresponded to the cheese with 2,1 % fat, 2,1% salt and 10 g / kg of spices, because it showed the best physical-chemical, microbiological, sensory characteristics and high consumer acceptance. A net present value (NPV) of 656016 USD and an internal rate of return (IRR) of 42,88 % was obtained.