Paranalac-indústria Ltda: produção de iogurte batido magro zero lactose e zero adição de açúcar

Abstract

One of the difficulties that the consumer encounters is to find some product easily accessible to consume as breakfast, afternoon or evening snack, besides that today many consumers wish to keep healthy eating even outside the home. Yogurt is a fresh dairy product, obtained by fermentation of milk with pro-symbiotic crops of Streptococcus thermophillus and Lactobacillus bulgaricus, and has gained more and more space at the brazilian consumers' table due to the increased search for healthy eating. For consumers concerned about having a more balanced diet with a focus on health, the demand for zero-line products has begun, including zero fat, zero lactose and zero sugar addition. The increase in intolerant lacto consumers brings changes to the dairy industry scenario, generating a new market opportunity. Before that, the present work presents the elaboration of the implementation project of a dairy-free yogurt industry and zero sugar, called ParanaLac. The project in question addresses market study, target audience, location decision, organizational structure, products, production process of the company's two initial products, material balance of the production process and effluent treatment, design of manufacturing facilities, equipment sizing, energy balance of the production process, PFD and economic analysis of the company.