Projeto industrial de produção de leite e iogurte de soja: Soy Health

Abstract

Soy products are a source of protein and vitamins. Soymilk is obtained by milling soybeans and adding hot water and soy yogurt is achieved by fermenting its milk using Lactobacillus bulgaricus and Streptococcus thermophilus inoculants. Brazil is the second producer in the world of the beans and, even if part of the grain is exported, the domestic market is also supplied and soy is used as a raw material in the food industry, biodiesel production or commercialization as soybean meal. There has been an increase in consumers seeking healthy food , as well as lactose intolerants and people seeking vegan options in their diet. Thus, with a growing market and a large availability of raw materials, this work presents the project of a medium-sized industry, called Soy Health, located in Ponta Grossa, producer of milk and yogurt from soybean, with a production of 401 kg/h of milk and 420 kg/h of soy yogurt, totaling an annual production of 6.9 million kilograms. The mass balance of the production process was developed, adapting to the domestic market demand, as well as the energy balance, the description and dimensioning of equipment, the layout, floor plan and destination of waste and effluents obtained during production. Starting from the financial analysis, the project has proven itself economically viable, bringing products with lower prices in relation to the market for milk-based products and an investment payback of less than 4 years