TCC Laticínios

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Navegando TCC Laticínios por Autor "http://lattes.cnpq.br/2488120463894126"

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    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.
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    Importância das análises físico-químicas e microbiológicas para o controle da qualidade em leites crus refrigerados
    (INSTITUTO FEDERAL DE ALAGOAS - Ifal, 2024-12-05) Silva, Sâmara Thaís da; Santos, Táscya Morganna de Morais; http://lattes.cnpq.br/2488120463894126; Silva, Tâmara Lúcia dos Santos; http://lattes.cnpq.br/7697002445483904; Costa, Daryne Lu Maldonado Gomes da; https://orcid.org/0000-0003-2350-6031; http://lattes.cnpq.br/4278186255608462
    According to RIISPOA 2020, milk, without further specification, is understood as the product resulting from complete, uninterrupted milking, under hygienic conditions, of healthy, well-fed and rested cows. Milk is the main raw material for the manufacture of a series of products, however, it is a highly perishable product, therefore its physical-chemical and microbiological characteristics must be monitored frequently in a processing industry, through strict quality control. In order to analyze the importance of quality control, a literature review was prepared of the main physical-chemical and microbiological analyses performed upon reception of cow’s milk in industries in accordance with existing legislation and based on the updated legislation of the year 2020 that can be found in RIISPOA.