Trabalhos Acadêmicos e Técnicos

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https://repositorio.ifal.edu.br/handle/123456789/29

Inclui trabalhos de conclusão de cursos de especialização e graduação produzidos no IFAL e fora dele

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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/7697002445483904
Milk 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.
Elaboração de iogurte saborizado com calda de café
(2024-04-02) Santos, Claudia Rejane Correia dos; Alves, Maria Aparecida de Melo; http://lattes.cnpq.br/6297506876262277; Silva, Tâmara Lúcia dos Santos; http://lattes.cnpq.br/7697002445483904; Campos, José Roberto Teixeira de; http://lattes.cnpq.br/0319134491189434
Yogurt is a widely consumed food, not only in Brazil but worldwide, due to its nutritional and sensory properties, presenting beneficial bacteria to the human body. Its production occurs through the fermentation of protosymbiotic cultures of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, which act on lactose producing lactic acid, among other attributes of yogurt such as specific flavor and aroma, according to the food substance added to its composition, such as: fruits, honey, cereals, chocolate, coffee, among others, that can gain consumer preference. In recent years, the yogurt industry has been developing several products derived from milk, with the addition of flavors that indicate consumer preferences. Coffee, as it is a tradition in our country and consumed worldwide by various social classes, has been the subject of research. The present study aimed to evaluate yogurt in three different treatments, in sugar concentration in the coffee syrup, to evaluate sensory acceptability and purchase intention. The coffee syrups were prepared with an average soluble solids content of 74% C °Brix. The yogurt was made with fresh milk and the addition of 4% skimmed milk powder, 4% sugar and lactic acid cultures. The three treatments were: T1 yogurt whipped with coffee syrup plus 25% sugar; T2 yogurt blended with coffee syrup plus 30% sugar and T3 yogurt blended with coffee syrup plus 35% sugar, without blending. Sensory evaluation was used on the 9-point hedonic scale and three-point purchase intention. The attributes evaluated were: global evaluation, color, aroma, flavor and texture. The acceptability index for the three treatments was above 7.0. When evaluating the means, there was no significant difference at the 5% level between T1 and T2 in all attributes and global assessment; however, they showed a difference with T3, with the exception of the aroma attribute. Regarding purchase intention, T3 obtained 85% approval.
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.
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.
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.
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.
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.

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