Estudo de caso: utilização de reprocesso como matéria prima em uma empresa de queijos processados
During the food production process, it is common the occurrence of generation of byproducts that doesn’t pair with the standard specified by the factory's quality control. Therefore, this work aimed to evaluate the possibility of reprocessing previously separated products, as they contain some...
| Autor principal: | Bortoli, Kennidy de |
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| Formato: | Dissertação |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2022
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/29469 |
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| Resumo: |
During the food production process, it is common the occurrence of generation of byproducts that doesn’t pair with the standard specified by the factory's quality control. Therefore, this work aimed to evaluate the possibility of reprocessing previously separated products, as they contain some inadequate physical characteristic. Ten batches of processed cheeses destined for segregation were evaluated. The analyzes were carried out in the period of 0, 30, 45, 60, 90, 105, 120 and 150 days (shelf-life of the product), such monitoring was carried out using microbiological analyzes (Total Coliforms at 30ºC; Total Mesophilic Count and Molds and Yeasts) were realized in external laboratories and physicochemical (pH, Moisture, Fat, sodium chloride and sensory) that were done in internal laboratory. All the parameters studied, in the cheeses destined for segregation, were in accordance with the Brazilian legislation for processed cheeses, thus making it possible to use this segregated as a raw material. |
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