Perfil da destinação do soro de leite na cidade de Barbacena e microrregião - Minas Gerais
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/35344 |
Resumo: | Whey from cheese production is considered a polluter of water bodies and soil when discarded directly into them without prior treatment and is usually present in high volumes in the effluents of cheese industries. Despite this, whey has been shown to be a co-product of significant value for the food industry, since it can be added to various products, increasing their nutritional composition and minimizing the waste of this raw material, in addition to reducing environmental impacts. Through these facts, the main objective of this research was to collect data regarding the destination of whey in dairy products located in the city of Barbacena or microregion. For the collection of such data, a structured online questionnaire with 11 questions was applied to the research participants who are responsible for cheese-producing industries and registered in the Inspection Services SIF, SIE or SIM. Data were computed and tabulated using Excel software. In the industries studied, 55.6% have an Effluent Treatment Station on their premises; the most common destination of whey is animal feed and the predominant cheeses generate sweet whey. With the research, it is concluded that the final destination of whey in the analyzed industries is done properly and consciously, and it is still important to disseminate information relevant to the best alternatives for the use of whey and the use of appropriate technologies in the industries to be able to use the whey more profitably. |
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Perfil da destinação do soro de leite na cidade de Barbacena e microrregião - Minas GeraisProfile of whey destination in the city of Barbacena and microregion - Minas GeraisPerfil del destino del suero en la ciudad de Barbacena y microregion - Minas GeraisLácteosCoproductoAlternativas.Co-productDairyAlternatives.CoprodutoLaticíniosAlternativas.Whey from cheese production is considered a polluter of water bodies and soil when discarded directly into them without prior treatment and is usually present in high volumes in the effluents of cheese industries. Despite this, whey has been shown to be a co-product of significant value for the food industry, since it can be added to various products, increasing their nutritional composition and minimizing the waste of this raw material, in addition to reducing environmental impacts. Through these facts, the main objective of this research was to collect data regarding the destination of whey in dairy products located in the city of Barbacena or microregion. For the collection of such data, a structured online questionnaire with 11 questions was applied to the research participants who are responsible for cheese-producing industries and registered in the Inspection Services SIF, SIE or SIM. Data were computed and tabulated using Excel software. In the industries studied, 55.6% have an Effluent Treatment Station on their premises; the most common destination of whey is animal feed and the predominant cheeses generate sweet whey. With the research, it is concluded that the final destination of whey in the analyzed industries is done properly and consciously, and it is still important to disseminate information relevant to the best alternatives for the use of whey and the use of appropriate technologies in the industries to be able to use the whey more profitably.El suero de la producción de queso se considera un contaminante de los cuerpos de agua y del suelo cuando se desecha directamente en ellos sin tratamiento previo y suele estar presente en grandes volúmenes en los efluentes de las industrias queseras. A pesar de ello, el suero de leche ha demostrado ser un coproducto de gran valor para la industria alimentaria, ya que se puede añadir a diversos productos, aumentando su composición nutricional y minimizando el desperdicio de esta materia prima, además de reducir los impactos ambientales. A través de estos hechos, el objetivo principal de esta investigación fue recolectar datos respecto al destino del suero en productos lácteos ubicados en la ciudad de Barbacena o microrregión. Para la recolección de dichos datos, se aplicó un cuestionario estructurado en línea con 11 preguntas a los participantes de la investigación que sean responsables de industrias productoras de queso y estén registrados en los Servicios de Inspección SIF, SIE o SIM. Los datos fueron computados y tabulados utilizando el software Excel. En las industrias estudiadas, el 55,6% cuenta con una Estación de Tratamiento de Efluentes en sus instalaciones; el destino más común del suero es la alimentación animal y los quesos predominantes generan suero dulce. Con la investigación se concluye que el destino final del lactosuero en las industrias analizadas se hace de manera adecuada y consciente, y aún es importante difundir información relevante a las mejores alternativas para el aprovechamiento del lactosuero y el uso de tecnologías apropiadas en las industrias. poder utilizar el suero de forma más rentable.O soro de leite oriundo da produção de queijos é considerado um poluidor de corpos d’água e solo quando descartado diretamente nos mesmos sem tratamento prévio e geralmente está presente em volumes elevados nos efluentes das indústrias queijeiras. Apesar disso, o soro tem demonstrado ser um coproduto de expressivo valor para a indústria de alimentos, uma vez que pode ser adicionado em vários produtos aumentando a composição nutricional dos mesmos e minimizando o desperdício desta matéria-prizma além de redução nos impactos ambientais. Mediante estes fatos a referida pesquisa teve como principal objetivo levantar dados referentes à destinação do soro de leite em laticínios localizados na cidade de Barbacena ou microrregião. Para o levantamento de tais dados foi aplicado um questionário online estruturado com 11 perguntas aos participantes da pesquisa que são responsáveis por indústrias produtoras de queijos e registradas nos Serviços de Inspeção SIF, SIE ou SIM. Os dados foram computados e tabulados por meio do Software Excel. Nas indústrias estudadas, 55,6% possuem Estação de Tratamento de Efluentes nas suas dependências; o destino mais comum do soro é a alimentação animal e os queijos predominantes geram soro doce. Com a pesquisa, conclui-se que o destino final do soro de leite nas indústrias analisadas é feito de forma adequada e consciente, e ainda se mostra importante a disseminação de informações pertinentes à melhores alternativas de utilização do soro e ao emprego de tecnologias adequadas nas indústrias para possam aproveitar o soro de forma mais lucrativa. Research, Society and Development2022-10-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/3534410.33448/rsd-v11i14.35344Research, Society and Development; Vol. 11 No. 14; e224111435344Research, Society and Development; Vol. 11 Núm. 14; e224111435344Research, Society and Development; v. 11 n. 14; e2241114353442525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/35344/30307Copyright (c) 2022 Carine Clara Olímpia de Assunção; Cristina Maria Silva Campos; Marcília Santos Rosado Castro; Wellington de Freitas Castrohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessAssunção, Carine Clara Olímpia deCampos, Cristina Maria SilvaCastro, Marcília Santos RosadoCastro, Wellington de Freitas2022-11-08T13:36:27Zoai:ojs.pkp.sfu.ca:article/35344Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:50:17.962748Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Perfil da destinação do soro de leite na cidade de Barbacena e microrregião - Minas Gerais Profile of whey destination in the city of Barbacena and microregion - Minas Gerais Perfil del destino del suero en la ciudad de Barbacena y microregion - Minas Gerais |
title |
Perfil da destinação do soro de leite na cidade de Barbacena e microrregião - Minas Gerais |
spellingShingle |
Perfil da destinação do soro de leite na cidade de Barbacena e microrregião - Minas Gerais Assunção, Carine Clara Olímpia de Lácteos Coproducto Alternativas. Co-product Dairy Alternatives. Coproduto Laticínios Alternativas. |
title_short |
Perfil da destinação do soro de leite na cidade de Barbacena e microrregião - Minas Gerais |
title_full |
Perfil da destinação do soro de leite na cidade de Barbacena e microrregião - Minas Gerais |
title_fullStr |
Perfil da destinação do soro de leite na cidade de Barbacena e microrregião - Minas Gerais |
title_full_unstemmed |
Perfil da destinação do soro de leite na cidade de Barbacena e microrregião - Minas Gerais |
title_sort |
Perfil da destinação do soro de leite na cidade de Barbacena e microrregião - Minas Gerais |
author |
Assunção, Carine Clara Olímpia de |
author_facet |
Assunção, Carine Clara Olímpia de Campos, Cristina Maria Silva Castro, Marcília Santos Rosado Castro, Wellington de Freitas |
author_role |
author |
author2 |
Campos, Cristina Maria Silva Castro, Marcília Santos Rosado Castro, Wellington de Freitas |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Assunção, Carine Clara Olímpia de Campos, Cristina Maria Silva Castro, Marcília Santos Rosado Castro, Wellington de Freitas |
dc.subject.por.fl_str_mv |
Lácteos Coproducto Alternativas. Co-product Dairy Alternatives. Coproduto Laticínios Alternativas. |
topic |
Lácteos Coproducto Alternativas. Co-product Dairy Alternatives. Coproduto Laticínios Alternativas. |
description |
Whey from cheese production is considered a polluter of water bodies and soil when discarded directly into them without prior treatment and is usually present in high volumes in the effluents of cheese industries. Despite this, whey has been shown to be a co-product of significant value for the food industry, since it can be added to various products, increasing their nutritional composition and minimizing the waste of this raw material, in addition to reducing environmental impacts. Through these facts, the main objective of this research was to collect data regarding the destination of whey in dairy products located in the city of Barbacena or microregion. For the collection of such data, a structured online questionnaire with 11 questions was applied to the research participants who are responsible for cheese-producing industries and registered in the Inspection Services SIF, SIE or SIM. Data were computed and tabulated using Excel software. In the industries studied, 55.6% have an Effluent Treatment Station on their premises; the most common destination of whey is animal feed and the predominant cheeses generate sweet whey. With the research, it is concluded that the final destination of whey in the analyzed industries is done properly and consciously, and it is still important to disseminate information relevant to the best alternatives for the use of whey and the use of appropriate technologies in the industries to be able to use the whey more profitably. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-10-25 |
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://rsdjournal.org/index.php/rsd/article/view/35344 10.33448/rsd-v11i14.35344 |
url |
https://rsdjournal.org/index.php/rsd/article/view/35344 |
identifier_str_mv |
10.33448/rsd-v11i14.35344 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/35344/30307 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
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application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 11 No. 14; e224111435344 Research, Society and Development; Vol. 11 Núm. 14; e224111435344 Research, Society and Development; v. 11 n. 14; e224111435344 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052724524613632 |