DETERMINING FACTORS OF THE PERFORMANCE OF BLUE GOAT MILK CHEESE IN THE DAIRY UEB NUEVITAS

Abstract

The present work was carried out from September to October at the UEB Lácteos Nuevitas, belonging to the Camagüey Dairy Products Company, with the objective of identifying the determining factors of performance during the production of blue cheese from goat's milk and its influence in the final product obtained in the Nuevitas dairy mix.  The prediction of the cheese efficiency allows forecasting the materials, labor, equipment and estimating the profitability of the process.  In this way, the study of the cheese performance in the industry, taking into account the type of milk and the production process, can be important when it comes to calculating and making the most of production, since a small variation in said value can have unfavorable economic consequences for the company.  According to the results obtained, the determinants of performance during the production of blue cheese from goat's milk were; the composition of the milk, final humidity of the cheese and the losses of constituents of the milk through the elaboration process; that is, the recovery coefficient of each component.  Among the stages that most influenced cheese performance during processing were losses in cutting the curd and arming, or whey extraction.  The condition that most affected production performance was the use of obsolete technology.

Keywords: goat's milk blue cheese; determining factors; cheese performance.