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Item Avaliação do consumo de leite e derivados lácteos por alunos do curso subsequente do Campus Satuba(INSTITUTO FEDERAL DE ALAGOAS - Ifal, 2025-08-29) Santos, Tereza Leticia da Silva; Lyra, Daniele Gomes de; http://lattes.cnpq.br/5731038200690699; Lima, Marciara Lúcia dos Santos; http://lattes.cnpq.br/7363169253014822; Silva, Tâmara Lúcia dos Santos; http://lattes.cnpq.br/7697002445483904Milk and dairy products are important sources of nutrients in the human diet, providing high biological value proteins, calcium, and essential vitamins. This study aims to investigate the milk and dairy product consumption habits among students enrolled in the post-secondary technical course at the IFAL– Satuba Campus. Data collection was carried out through a structured questionnaire that addressed aspects such as student profile (age, gender, income, and place of residence), preferences and frequency of milk and dairy consumption, and factors influencing this consumption. The questionnaire was created using the Google Forms platform, resulting in 50 responses, which represent 61.7% of the enrolled students. The results revealed the following profile of the respondents: 54% identified as female, 64% reported a household income of up to one minimum wage, and 60% reside in rural areas of the state. Regarding the type of milk most consumed, powdered milk was preferred by 72% of respondents. In terms of fat content, whole milk accounted for 84% of preferences. UHT milk showed low consumption within this group (22%). As for raw milk, 22% of the respondents reported consuming it at least once a week. The predominant form of milk consumption was with coffee (50%). Among dairy products, butter was the most consumed, and mozzarella was the most preferred cheese, with 54% of the responses. Only 4% reported not consuming milk at all. The most considered factors during purchase were brand and price, while the expiration date was the main criterion when choosing the product. Thus, the data indicate that among students in the post-secondary Agriculture course at IFAL – Satuba Campus, the predominant choice is whole powdered milk, which aligns with the researchers' expectations. However, the study also revealed a still frequent consumption of raw milk, which raises concerns regarding food safety. It is known that the consumption of unpasteurized milk remains common in rural areas of the country, which may explain this finding. Therefore, it is essential to develop awareness- raising actions aimed at the academic community to highlight the health risks associated with the consumption of raw milk.Item Avaliação sensorial de doce de leite pastoso de diferentes marcas do mercado de Maceió-AL(INSTITUTO FEDERAL DE ALAGOAS - Ifal, 2026-02-05) Santos, José Benedito de Oliveira; Alves, Maria Aparecida de Melo; http://lattes.cnpq.br/6297506876262277; Silva, Adriana dos Santos; http://lattes.cnpq.br/9958023787122407; Campos , José Roberto Teixeira de; http://lattes.cnpq.br/0319134491189434Dulce de leche is a traditional product obtained by concentrating milk with sugar under heat, and may contain other ingredients permitted by legislation. In terms of production and consumption, Argentina, Uruguay, and Brazil stand out. Much of its production occurs on a small, artisanal, and discontinuous scale, which contributes to the lack of uniformity and standardization in the product’s physicochemical and sensory characteristics. The objective of this study was to evaluate the sensory attributes (color, aroma, flavor, texture, and overall acceptance) and purchase intent of dulce de leche products available in retail markets in the capital city of Alagoas. The samples were purchased in major supermarket chains without prior selection criteria. After acquisition, the products were sent to the Sensory Analysis Laboratory of the Federal Institute of Alagoas – Satuba Campus, where they were stored under refrigeration until the analyses were performed. Subsequently, the samples were coded and randomized (A, B, C, D, E, and F). A total of 65 untrained panelists participated in the test using individual trays containing water, samples, and an evaluation form composed of two scales: a nine-point hedonic scale (9 – liked extremely / 1 – disliked extremely) and a three-point purchase intent scale (3 – would certainly buy / 1 – would certainly not buy). The experimental design adopted was a complete block design, varying according to samples, panelists, and error. The Acceptability Index (AI) was calculated using the formula AI (%) = (A × 100) / B, and Tukey’s test was applied (p < 0.05). Data analysis showed that the predominant age group among participants was 15–25 years (83%), with the majority being female (54%). All samples achieved an AI above 70%, the minimum value considered acceptable. Notably, sample F obtained an AI above 90% for all attributes except aroma (85%). Sample B recorded the second- highest AI, reaching 90% in overall acceptance and in the attributes of flavor and texture, but lower percentages for color (84%) and aroma (87%). This reduction may be associated with a higher presence of bicarbonate, according to panelists’ comments such as “overcooked,” “tastes like chocolate,” and “burnt tone.” Sample C, which achieved the third-highest indices, obtained 89% in overall acceptance and flavor, and above 86% for the remaining attributes. This result is noteworthy considering that sample C is of Argentinian origin and contains vanilla essence and glucose in its formulation, whereas samples F and B are Brazilian in origin, more readily available in local markets, and do not contain these ingredients (vanilla/glucose). No significant differences were observed for the attributes color and aroma among samples. However, only samples D and F differed in overall acceptance. Regarding purchase intent, samples B, C, and F obtained the highest percentages in the “would certainly buy” category (68%, 58%, and 68%, respectively). It is concluded that the evaluated brands demonstrated high sensory acceptance, and the study contributes to addressing the scarcity of research related to the lack of physicochemical/sensory uniformity and the consumer profile of dulce de leche.Item Viabilidade tecnológica de extrato enzimático do fruto da macambira (Bromelia laciniosa Mart. ex Schult.) como agente coagulante do leite bovino(INSTITUTO FEDERAL DE ALAGOAS - Ifal, 2026-02-05) Santos , Jonathas Luiz de Sena; Silva , José Dilson Francisco da; http://lattes.cnpq.br/3527201797350207; Alves , Maria Aparecida de Melo; http://lattes.cnpq.br/6297506876262277; Santos , Vanusia Amorim Pereira dos; http://lattes.cnpq.br/0841641614487512; Amorim , Norma Candida dos Santos; http://lattes.cnpq.br/2356701118140731Macambira (Bromelia laciniosa Mart. ex Schult.) is a plant species native to the Brazilian semi-arid region belonging to the Bromeliaceae family, the same group as the pineapple (Ananas comosus). This plant holds vast regional importance due to its applications in ornamentation, food, living fences, and the production of fibers and enzymes. Studies on the application of macambira fruit enzymes as a coagulant in bovine milk remain limited. This research aimed to evaluate the applicability of the enzymatic extract (EEM) from macambira fruits as a bovine milk coagulant. The enzymatic activity of the EEM was assessed via in vitro assays, evaluating the influence of pH (5 to 9) and temperature (30 to 90 ºC), in addition to determining kinetic parameters, such as Km (Michaelis-Menten constant) and Vmax (maximum velocity), using azocasein as a substrate. Subsequently, optimal parameters such as enzymatic activity (U), yield (U/kg of fruit), and purity (%) were determined to obtain the optimized enzymatic preparation. The milk coagulation potential of the optimized enzymatic extract (EEBM) was evaluated in situ (pasteurized bovine milk) by determining the milkclotting activity and enzymatic stability during storage. The EEM showed optimal proteolytic activity at pH 7.0 and 70 ºC. However, the 30–40 °C range proved compatible with temperatures traditionally adopted in cheesemaking. Regarding kinetic parameters, Km was 0.122 g/100 mL and Vmax was 5.17 U/min. The EEBM (at 35 ºC; fruit/buffer ratio = 1:1 w/v) presented a milk-clotting activity of 533 U/mL, confirming its viability for cheese production application. Regarding enzymatic stability, the EEBM maintained its activity for 50 days of storage. Further studies are required to verify the conditions for these potential applications.