Evaluation of technical feasibility and application of whey in brine for Minas Frescal cheese
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , |
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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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 |
format |
article |
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 instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) instacron:EPAMIG |
instname_str |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
instacron_str |
EPAMIG |
institution |
EPAMIG |
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) |
repository.mail.fl_str_mv |
||revistadoilct@epamig.br|| revistadoilct@oi.com.br |
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1809738130782158848 |