TCC Laticínios

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

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Navegando TCC Laticínios por Assunto "CIENCIAS AGRARIAS"

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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.
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    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.