Design of a mechatronic prototype to control the milk coagulation process in cheese making

The milk coagulation process is of great importance because the alteration of the final characteristics of the product depends on it, such as: Microbial contamination, composition of the final product, physicochemical contamination, acidity and PH, among other aspects; It should also be noted that this process requires control of temperature and clotting time. This process that is developed in an artisanal way in the micro-companies in the department of Nariño has caused that due to the very high costs of the machinery used by the macro-companies, their processes are carried out manually and with direct contact of the operator with the product, reason for which it causes losses of raw material and processed product in production, in addition to deficiencies in the final quality of the product, so it is necessary to automate the transformation processes of dairy derivatives. The characteristics of the mechatronic prototype allow the control of the variables of the milk coagulation process and the monitoring of temperature, pH, dosage of rennet and calcium, coagulation time and agitator revolutions, in addition to reducing operator manipulation with the material. prima and decrease microbial contamination by improving in sanitary and industrial aspects. With the automation of the milk coagulation process, a greater competitiveness of the artisan industries will be obtained, increasing the level of production, and finally building an industrial team. This project was developed under the modality of innovation, optimization, and technological development, where a mechatronic prototype is carried out to improve the productive conditions of the micro-enterprises located in the department of Nariño.