Análise do descarte ambientalmente correto da produção do queijo coalho em fabriquetas do Sertão Sergipano

• Autor(a) principal: Fraga, Érica Emília Almeida
• Data de Publicação: 2016
• Outros Autores: Rodrigues, Simone Maria da Silva, Vasconcelos, Cleiton Rodrigues de, Santana, José Ricardo de, Santos, Mário Jorge Campos dos, Silva, Daniel Pereira da
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UFS
• Texto Completo: http://ri.ufs.br/jspui/handle/riufs/8799
• topic: Efluentes; Meio ambiente; Produção de queijo coalho; Effluents; Environment; Type coalho cheese production

The curd cheese has occupied an important place in human nutrition due to its high nutritional value, however, it is responsible for the development of a large amount of waste or liquid waste arising from the processing of milk into cheese. The main effluent from this transformation is the cheese whey, this is considered one of the dairy industry of polluting and sweatshops of small, medium and large, rich in fats and proteins lactoses. It is currently very little exploited for food purposes and all wasted volume is sent to pig nutrition, or directed to water sources or soil, creating environmental problems such as high biochemical oxygen demand. In this sense it is extremely important to seek alternatives to environmentally correct disposal and proper cheese whey treatments. This study aimed to investigate the sweatshops of the High Wilderness Sergipe intended their waste or effluent from curd cheese production. The research is characterized as descriptive, held in the form of case study, based on quantitative analysis, as well as direct observation in the properties. Applied non-probability sampling for convenience, using the structured questionnaire as a tool and applied to the sample of 18 owners of curd cheese homemade. With regard to the processing of data, they were compressed and exported to Microsoft Office Excel software, and analyzed prioritizing the socio-environmental aspects. The results showed that 16 owners responded that the effluents from the production of the cheese making process consist of serum and 2 consists of whey and wash water, which all owners responded that the destination of the liquid waste from the production process is facing feeding pigs, all owners said they do not perform any treatment of waste generated by them, that 83% of the sample consider that the waste from the production cause no impact on their daily lives and 17% are indifferent to its effects. It also identified that 10 owners said they are unaware of the damage caused to the environment that may cause serum, 5 and 3 know little know. Finally, it points out the need to demonstrate and discuss the environment impact caused by waste from the production of cheese curds in the droughts of Sergipe.