TCC Laticínios

URI Permanente para esta coleção

https://repositorio.ifal.edu.br/handle/123456789/57

Navegar

Navegando TCC Laticínios por Tipo de Acesso "Acesso Aberto"

Agora exibindo 1 - 4 de 4
  • Imagem de Miniatura
    Item
    Estudo de caso de uma produção alternativa de iogurte com soro de leite: “Conformidades com as legislações brasileiras vigentes"
    (Instituto Federal de Educação Ciência e Tecnologia de Alagoas, 2024-04-16) França, Fabrício Luiz de Lima,; Silva, Tâmara Lúcia dos Santos; http://lattes.cnpq.br/7697002445483904; Souza Júnior, Pedro Juvencio de; http://lattes.cnpq.br/7593793586687867; Amorim, Tassyano Feitosa de; http://lattes.cnpq.br/1032941824178772
    This work consists of a case study of a master's thesis on the production of yogurt fromthe reconstitution of powdered milk directly in whey. The technique of reconstituting powdered milk directly into whey is a viable alternative for the production of yogurt, enabling the full use of whey, a by-product of the dairy industry. This approach has economic and environmental advantages, reducing waste and production costs. The case study addresses specific technical aspects, such as the composition and characteristics of whey, the milk powder reconstitution processes, the microorganisms involved in yogurt fermentation, the production stages and the quality parameters of the final product.
  • Imagem de Miniatura
    Item
    Importância da aplicação das ferramentas de qualidade na indústria de alimentos
    (Instituto Federal de Educação Ciência e Tecnologia de Alagoas, 2023-11-09) Santos, Jerlane Albuquerque dos; Santos, Táscya Morganna de Morais; http://lattes.cnpq.br/2488120463894126; Lyra, Daniele Gomes de; http://lattes.cnpq.br/5731038200690699; Barros, Agda Christiane Farias de; http://lattes.cnpq.br/0590565949758637
    This work presents a bibliographical review on quality programs and tools and their importance in the food area. The level of demand from consumers is increasing, food quality has become a necessity to remain in the market. Therefore, quality tools are a great strategy for obtaining quality assurance and improving productivity. The work will emphasize the main tools used in food quality management: 5S Program, 5W2H, PDCA Cycle and Ishikawa Diagram, the programs required by legislation such as: Good Manufacturing Practices (GMP), Standard Operating Procedures (SOP), Standard Procedures of Operational Hygiene (PPHO) and others recommended such as the Hazard Analysis and Critical Control Points (HACCP) system and ISO 22000. Through bibliographical research that supported the work, it was possible to understand the importance and need that industries have of an effective quality system, which through its application makes it possible to analytically understand its processes, have control over its problems and continually seek to improve performance and thus meet the needs of the producer and consumer. Through this, when the consumer knows that that product is ensured by a team responsible for quality, the company gains recognition, establishing itself in the commercial sphere.
  • Imagem de Miniatura
    Item
    Queijo de manteiga: uma abordagem geral
    (Instituto Federal de Educação Ciência e Tecnologia de Alagoas, 2024-07-08) Santos, Mayara Kelvin Lima; Melo, Wagner Wildey Silva de; http://lattes.cnpq.br/2359431281059741; Lyra, Daniele Gomes de; http://lattes.cnpq.br/5731038200690699; Lima, Marciara Lúcia dos Santos; http://lattes.cnpq.br/7363169253014822
    Cheese, one of the most globally appreciated dairy products, has earned its prominent place in the human diet, becoming a daily presence for many Brazilians. In its diversity of flavors and textures, it is not just a unique sensory delight; it is an experience rooted in tradition, shaped by standards conceived to enhance its excellence. This literature review aims to provide a general approach to the process of obtaining and characteristics of butter cheese. The production of butter cheese in the Northeast region is mainly based on empirical practices, with a manual process that has technical deficiencies during manufacturing, storage, and distribution. Furthermore, the chemical composition of this cheese varies considerably in terms of fat content. The development of this study involved a literature review exploring books, journals, scientific articles, and relevant academic works.
  • Imagem de Miniatura
    Item
    Soro do leite, descarte e reaproveitamento
    (Instituto Federal de Educação Ciência e Tecnologia de Alagoas, 2023-04-04) Almeida, Raquel Pacheco De; Silva, Tâmara Lúcia dos Santos; http://lattes.cnpq.br/7697002445483904; Carvalho, Cenira Monteiro de; http://lattes.cnpq.br/3019950915819022; Amorim, Tassyano Feitosa de; http://lattes.cnpq.br/1032941824178772
    Whey is an exclusion considered very worrying due to its significant level of organic matter, mainly lactose and proteins, which causes an increase in the environmental impact if released into the environment without treatment. Whey has a high amount of organic compounds, which ends up making it a polluting by-product, which when released into the environment without any treatment has a pollution capacity 100 times more than domestic sewage. This work aims to carry out a literature review on whey, disposal and reuse, aiming to identify the best reuse practices in new products. This study is a biblio-graphical review, as well as research for scientific articles were obtained from the following electronic data sources such as Scielo, Lilacs and Google Schol-ar. The following descriptors were adopted for the search: whey, use and en- vironmental impacts. The use of whey in the dairy industry becomes possible due to the application of different technologies and reuse of whey to create new products. However, research on the reuse of serum is still limited, even though serum has long been considered a source of contaminants.