Mapping dairy plants and location strategies for whey processing in Rio de Janeiro, Brazil

• Autor(a) principal: Cortez, Neila Mello; Universidade Federal de Pernambuco
• Data de Publicação: 2015
• Outros Autores: Zoccal, Rosangela; Embrapa Gado de Leite, Leite, José Luiz Bellini; Brazilian Agricultural Research Corporation (EMBRAPA), Dias, Julliana; Universidade Federal de Viçosa, Cortez, Marco Antonio Sloboda; Universidade Federal Fluminense
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Journal of Bioenergy and Food Science
• Texto Completo: http://periodicos.ifap.edu.br/index.php/JBFS/article/view/11
• topic: Food science and Technology; Cheese whey, whey processing plant, Rio de Janeiro state, mathematical model.; Ciência e Tecnologia de Alimentos; Soro de queijo, plantas de processamento de soro de queijo, estado do Rio de Janeiro, modelo matemático.

The objective of this study was to assess the technical and economic feasibility of the use of whey resulting from the cheese making process in the State of Rio de Janeiro. Data was collected from 52 dairy plants that produce or buy whey, by means of questionnaires. Based on the data obtained, a mathematical model for the location of processing plants was built, considering production logistics, sample collection, regions with potential to locate whey processing plants and possible areas of environmental impact from cheese industries.  Whey processing was more concentrated in the south of the state of Rio de Janeiro, with 59.5% during the season, and 58.4% in the off-season period. The production in the season and off-season periods was stable, with good distribution throughout the State. Only 30.7% of the total whey generated was used by industries to produce dairy beverages and ricotta, and 70.3% was discarded. According to the present study, the ideal solution for the use of whey in the referred region, should consider the establishment of two processing plants and the definition of strategic convergence points (whey drying facilities, in Macuco and Valença), and the subsequent transport of the products for final processing.