Creación de una línea de producción a base de leche fermentada (Kumis) en la Pasteurizadora Tanilact de la Provincia de Cotopaxi

Abstract

Pasteurizadora Tanilact in the province of Cotopaxi began as a family business in 1984 with a great dream of rescuing the traditions and customs of their beloved parish Tanicuchi, the same that gave birth to their inhabitants the opportunity to be able to emerge in their Own land keeping its simplicity and charisma that has always characterized our people. The work began normally with the elaboration of the cheese, later due to the needs of the Ecuadorian market its commercial expectations grew and they began to produce products such as: pasteurized milk, butter, cream of milk, and yogurt. It is for this reason that the present work of entrepreneurship has focused on the creation of a new line of production of fermented milk (Kumis), because this milk drink will provide a benefit in the nutrition of consumers independent of their age, who Are free to choose or acquire a product. Data from the survey indicate that 7 out of 10 consumers are able to consume the new product because it is a delicious and nutritious dairy drink that is obtained from the fermentation of milk, whether whole, semi-skimmed or skimmed. A certain type of specific bacteria was used to make this beverage, which provides its flavor, acidity and consistency characteristics necessary for the sustainable development of the intestinal flora of children, young people and adults, at a low production cost, and a Affordable price for the market. Thus the proposal resulting from the research directed me to produce and commercialize the fermented milk (kumis) within the urban and rural area of the Province of Cotopaxi as it is a dairy product of high nutritional value, for its contribution of natural way of nutrients Like protein, fat, carbohydrates and calcium mainly needed for the digestive system, rendering it immune to certain diseases related to the intestinal flora.