Processo de coagulação do leite por diferentes agentes coagulantes comerciais e sua influência sobre a composição do soro

• Autor(a) principal: Sousa, Gustavo de Almeida [UNIFESP]
• Data de Publicação: 2022
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UNIFESP
• Texto Completo: https://hdl.handle.net/11600/64955
• topic: Soro; Queijo; Leite; Coagulantes Comerciais; Caseínas; Whey; Cheese; Milk; Comercial milk-clottings; Caseins

The cheese-making by the dairy industry has generated substantial amounts of whey, with 80 to 95% of the volume of bovine milk used in production (approximately 9 Kg of whey are generated to obtain 1 Kg of cheese) and containing 55% of its nutrients. Due to the high content of organic matter in whey, it has a high biological oxygen demand (BOD), approximately 100 times greater in relation to domestic sewage, being a potential environmental polluter when improperly disposed of. In Brazil, despite the high volume of whey, only 50% is used, causing financial losses, nutrient waste and relevant environmental impacts. Due to the increase in cheese production, with a consequent increase in whey and its high nutritional value, there are studies seeking to diversify the processes to which this co-product is submitted, mainly in the development of concentration and fractionation techniques, with three main objectives: use of whey as a food supplement; technologies for partial or full reuse of components; and proper treatment and disposal of non-recycled or reprocessed material. Factors such as different technologies used in the production of cheese and variation in the composition of the milk provide distinct physicochemical characteristics in this co-product and, added to the great variety of existing cheeses, the non-standardization of the processes of this manufacture and the possible residual additives, several difficulties for the processing of whey are found due to the non-standardization of its composition. In this course conclusion work, a bibliographic review of the different commercial coagulants used in the production of cheese/whey will be carried out, such as enzymes and dairy cultures, focusing on the physicochemical changes in the casein micelles by these different coagulants. A survey and critical assessment of the technical, nutritional and economic feasibility of its use in Brazil will also be carried out. The literature review will be carried out using the ISI Web of Knowledge, Scifinder Scholar, Google Scholar, Scielo and CAPES thesis databases.