Estudo da viabilidade técnica na industrialização de derivados lácteos a partir da utilização do leite instável não ácido (lina)

Abstract

The western Paraná presents favorable conditions for milk production, which has a considerable social and economic impact due to the number of dairy industries situated here which generates regional development and labor market. Milk Not Unstable Acid (LINA) is an alteration in milk whose causes are not clearly defined and lack of information can cause significant damage to the milk chain, since the main consequence of this is the instability of milk casein, to amendment occurring of the same chemical composition, which despite being fit for consumption by having their parameters within the Normative Instruction nº 62/2011, is rejected by the industries. In this context, the aim of this study was to determine the effect of milk LINA industrialization of dairy products. For this we used normal milk samples and milk samples LINA, the facilities of the Federal Technological University of Paraná and parametric analysis as a tool to obtain the result of the technical feasibility of industrialization derivatives traditional type natural yoghurt and cheese Minas Frescal. It can be concluded that the alcohol test has very low correlation with the thermal tests, causing conflicts between the producer and the dairy industry as it loses raw materials of good quality. For both dairy products (yogurt and cheese traditional type natural Minas Frescal), no significant difference as to the physico-chemical, sensory and chemical composition. We also conclude that the lack of scientific evidence preclude comparative discussions in relation to the elaborated derivatives.