Evaluation of technical feasibility and application of whey in brine for Minas Frescal cheese

Detalhes bibliográficos
Autor(a) principal: Silva, Joana Moratto
Data de Publicação: 2022
Outros Autores: Oliveira, Isabela Yasbeck, Silva, Ana Cristina Ferreira Moreira
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/902
Resumo: The premature disposal process of brines within industries, as well as their periodic replacement after the end of their useful life, deserve attention and new proposals for improvement since the production of brine requires high amounts of water and heat treatment to ensure exemption from contamination. At the end of its use, it demands ideal treatment, as it has a high polluting capacity. Another waste from large industries and dairy products that are produced daily in high quantities and also requires treatment prior to disposal is whey. Due to the high rate of production, the various forms of reuse already suggested and used as a destination for the whey from the separation of milk during the processing stages do not demand the residue in its entirety, generating a loss for the producers. Due to the disadvantages mentioned above and seeking effective solutions for industries and a lower impact on the environment, the objective of the work in question was to develop and evaluate, through microbiological and physicochemical analysis, the feasibility of producing liquid brine for cheeses from the use of residual whey from its production. In addition to the whey brine, a conventional brine was produced to compare the behavior of both, through the results obtained in the physicochemical and microbiological analyses. After evaluating all samples, it was concluded that the brine from the reuse of whey proved to be viable for application in dairy products, as it did not show major changes in the parameters analyzed.
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spelling Evaluation of technical feasibility and application of whey in brine for Minas Frescal cheeseAvaliação da viabilidade técnica e aplicação do soro de leite em salmoura para queijo Minas frescalMinas Frescal cheese; salting; reuse.Minas frescal; salga; reaproveitamento.The premature disposal process of brines within industries, as well as their periodic replacement after the end of their useful life, deserve attention and new proposals for improvement since the production of brine requires high amounts of water and heat treatment to ensure exemption from contamination. At the end of its use, it demands ideal treatment, as it has a high polluting capacity. Another waste from large industries and dairy products that are produced daily in high quantities and also requires treatment prior to disposal is whey. Due to the high rate of production, the various forms of reuse already suggested and used as a destination for the whey from the separation of milk during the processing stages do not demand the residue in its entirety, generating a loss for the producers. Due to the disadvantages mentioned above and seeking effective solutions for industries and a lower impact on the environment, the objective of the work in question was to develop and evaluate, through microbiological and physicochemical analysis, the feasibility of producing liquid brine for cheeses from the use of residual whey from its production. In addition to the whey brine, a conventional brine was produced to compare the behavior of both, through the results obtained in the physicochemical and microbiological analyses. After evaluating all samples, it was concluded that the brine from the reuse of whey proved to be viable for application in dairy products, as it did not show major changes in the parameters analyzed.O processo de descarte precoce das salmouras dentro das indústrias, assim como, a sua substituição periódica após o fim da vida útil, merecem atenção e novas propostas de melhoria, visto que a produção da salmoura demanda elevadas quantidades de água e tratamento térmico, para garantir isenção de contaminação, e ao fim de seu uso, demanda tratamento ideal, visto que possui elevada capacidade poluente. Outro resíduo das grandes indústrias e laticínios que é produzido diariamente em alta quantidade e também demanda tratamento prévio ao descarte, é o soro de leite. Devido à alta taxa de produção, as diversas formas de reuso já sugeridas e utilizadas como destino para o soro, proveniente da separação do leite durante as etapas de processamento, não demandam o resíduo em sua totalidade gerando perda às produtoras. Em virtude das desvantagens citadas acima e buscando soluções eficazes para as indústrias e um menor impacto para o meio ambiente, o objetivo do trabalho em questão foi desenvolver e avaliar, por meio de análises microbiológicas e físico-químicas, a viabilidade da produção de salmoura para queijos a partir do aproveitamento de soro residual de sua produção. Além da salmoura de soro, foi produzida salmoura convencional a fim de comparar o comportamento de ambas, por meio dos resultados obtidos nas análises físico-químicas e microbiológica. Após avaliação de todas as amostras, concluiu-se que a salmoura proveniente do reaproveitamento do soro mostrou-se viável para aplicação em laticínios, visto que não apresentou grandes alterações nos aspectos analisados.ILCTSilva, Joana MorattoOliveira, Isabela YasbeckSilva, Ana Cristina Ferreira Moreira2022-02-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/90210.14295/2238-6416.v77i3.902Journal of Candido Tostes Dairy Institute; v. 77, n. 3 (2022); 148-157Revista do Instituto de Laticínios Cândido Tostes; v. 77, n. 3 (2022); 148-1572238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/902/589https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/902/446Direitos autorais 2024 Revista do Instituto de Laticínios Cândido Tosteshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2024-02-20T18:14:58Zoai:oai.rilct.emnuvens.com.br:article/902Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2024-02-20T18:14:58Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false
dc.title.none.fl_str_mv Evaluation of technical feasibility and application of whey in brine for Minas Frescal cheese
Avaliação da viabilidade técnica e aplicação do soro de leite em salmoura para queijo Minas frescal
title Evaluation of technical feasibility and application of whey in brine for Minas Frescal cheese
spellingShingle Evaluation of technical feasibility and application of whey in brine for Minas Frescal cheese
Silva, Joana Moratto
Minas Frescal cheese; salting; reuse.
Minas frescal; salga; reaproveitamento.
title_short Evaluation of technical feasibility and application of whey in brine for Minas Frescal cheese
title_full Evaluation of technical feasibility and application of whey in brine for Minas Frescal cheese
title_fullStr Evaluation of technical feasibility and application of whey in brine for Minas Frescal cheese
title_full_unstemmed Evaluation of technical feasibility and application of whey in brine for Minas Frescal cheese
title_sort Evaluation of technical feasibility and application of whey in brine for Minas Frescal cheese
author Silva, Joana Moratto
author_facet Silva, Joana Moratto
Oliveira, Isabela Yasbeck
Silva, Ana Cristina Ferreira Moreira
author_role author
author2 Oliveira, Isabela Yasbeck
Silva, Ana Cristina Ferreira Moreira
author2_role author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Silva, Joana Moratto
Oliveira, Isabela Yasbeck
Silva, Ana Cristina Ferreira Moreira
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv Minas Frescal cheese; salting; reuse.
Minas frescal; salga; reaproveitamento.
topic Minas Frescal cheese; salting; reuse.
Minas frescal; salga; reaproveitamento.
description The premature disposal process of brines within industries, as well as their periodic replacement after the end of their useful life, deserve attention and new proposals for improvement since the production of brine requires high amounts of water and heat treatment to ensure exemption from contamination. At the end of its use, it demands ideal treatment, as it has a high polluting capacity. Another waste from large industries and dairy products that are produced daily in high quantities and also requires treatment prior to disposal is whey. Due to the high rate of production, the various forms of reuse already suggested and used as a destination for the whey from the separation of milk during the processing stages do not demand the residue in its entirety, generating a loss for the producers. Due to the disadvantages mentioned above and seeking effective solutions for industries and a lower impact on the environment, the objective of the work in question was to develop and evaluate, through microbiological and physicochemical analysis, the feasibility of producing liquid brine for cheeses from the use of residual whey from its production. In addition to the whey brine, a conventional brine was produced to compare the behavior of both, through the results obtained in the physicochemical and microbiological analyses. After evaluating all samples, it was concluded that the brine from the reuse of whey proved to be viable for application in dairy products, as it did not show major changes in the parameters analyzed.
publishDate 2022
dc.date.none.fl_str_mv 2022-02-20
dc.type.none.fl_str_mv
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
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status_str publishedVersion
dc.identifier.uri.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/902
10.14295/2238-6416.v77i3.902
url https://www.revistadoilct.com.br/rilct/article/view/902
identifier_str_mv 10.14295/2238-6416.v77i3.902
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/902/589
https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/902/446
dc.rights.driver.fl_str_mv Direitos autorais 2024 Revista do Instituto de Laticínios Cândido Tostes
http://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Direitos autorais 2024 Revista do Instituto de Laticínios Cândido Tostes
http://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ILCT
publisher.none.fl_str_mv ILCT
dc.source.none.fl_str_mv Journal of Candido Tostes Dairy Institute; v. 77, n. 3 (2022); 148-157
Revista do Instituto de Laticínios Cândido Tostes; v. 77, n. 3 (2022); 148-157
2238-6416
0100-3674
reponame:Revista do Instituto de Laticínios Cândido Tostes
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reponame_str Revista do Instituto de Laticínios Cândido Tostes
collection Revista do Instituto de Laticínios Cândido Tostes
repository.name.fl_str_mv Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
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