O Soro Do Leite, Seus Principais Tratamentos E Meios De Valorização

Nunes, Luane Alcântara; Gerber, Juliano Zaffalon; Costa, Flávio Pietrobon; Souza, Rafael José Santana; Kalid, Ricardo de Araújo

doi:10.17765/2176-9168.2018v11n1p301-326

Cited by 8 publications

(15 citation statements)

References 30 publications

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“…A previous study has reported that about 40% whey produced in Brazil was inappropriately discarded, mainly by small and medium-sized companies (Marquardt et al, 2012), indicating an evolution in relation to this aspect. On fact, whey is a harmful waste to the environment and can cause great impact and damage to the fauna and flora, once its Biochemical Dxygen Demand (Nunes et al, 2018). Dur results suggest an improvement in awareness regarding the negative impact caused by the whey disposal in the environment.…”

Section: Resultsmentioning

confidence: 96%

“…Dur results suggest an improvement in awareness regarding the negative impact caused by the whey disposal in the environment. Ot was reported that relatively high volume of whey is discharged, that it can brings several environmental damages and depletion of the effluent treatment system if not treated properly (Nunes et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

“…The ricotta cheese, which is a white cheese with low fat content and high nutritional value, is another alternative for dairy industries to reuse whey (Mendes & Souza, 2017). The great production of ricotta is motivated by allowing to use the same equipment necessary for the manufacture of the common cheeses (Nunes et al, 2018). The production of whey concentrate has advantages concerning the product's storage, once the product is preserved due to its low water activity, reducing storage costs.…”

Section: Resultsmentioning

confidence: 99%

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Cheese whey exploitation in Brazil: a questionnaire survey

et al. 2019

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This study aimed to carry out a diagnosis of the cheese whey exploitation by the Brazilian dairy industry using a questionnaire survey. The dairy industries (n=100) were mainly from Southeast (55%) and South (25%) regions and supervised by the Federal Onspection System (80%). Most of them produced (67%) and processed (60%) sweet cheese whey, using it in whey dairy beverages (60%), Ricotta (20%), whey concentrate (15%), and milk blends (5%), which were resold for supermarkets (53%) or industries (20%). However, 27% of the industries discard whey in the effluent treatment system or use as animal feed, suggesting a market for using this by-product.

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Section: Resultsmentioning

confidence: 96%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Cheese whey exploitation in Brazil: a questionnaire survey

et al. 2019

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“…Studies show that about 40% of the whey produced in Brazil is improperly discarded, mainly by small and medium-sized enterprises, becoming a harmful industrial waste to nature that causes a high negative environmental impact, due to the damage it offers to fauna and flora, because its Biochemical Oxygen Decomposition (DBO) is about 100 times higher than that of domestic sewage (HARAGUCHI et al, 2006;ROHLFES et al, 2011;GAJO et al, 2017;NUNES et al, 2018).…”

Section: Rc: 96244mentioning

confidence: 99%

Whey in the industry: environmental and valorization impacts

Amaral¹,

Silva²

2021

Revista Científica Multidisciplinar Núcleo do Conhecimento

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Whey is a costly and environmentally harmful co-product. Coming from the activities of dairy industries, especially cheese production, whey cannot be discarded directly into the environment because it has a high content of organic matter, which can become an environmental and economic problem, since its treatment for subsequent disposal is time consuming and laborious. In recent decades, however, much research has been developed in search of viable alternatives for the use of whey, instead of just discarding it. One alternative to this is the valorization of whey. The valorization of whey is, therefore, of great interest for economic-environmental reasons and is essential to meet the requirements of Agenda 2030, especially with regard to ODS 6, 9 and 12 (Drinking Water and Sanitation; Industry, Innovation and Infrastructure; Responsible Consumption and Production, respectively). This article sought to present a characterization of the production of whey, through a literature review using bibliometric techniques, in order to highlight some alternatives for the reuse and valorization of whey in the industry and its relationship with the environment and the environmental impacts correlated to the disposal and improper handling. Pointing out industrial sectors that can insert whey in production with a view to sustainability and reduction of environmental impacts. With the review of the selected articles to compose this work, it was possible to identify that the valorization of whey is an excellent alternative that should be implemented in industries and that provides gains in both economic and environmental issues.

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“…O soro de leite consiste em um coproduto lácteo das indústrias de laticínios que é extraído da coagulação do leite no processo fabril de queijos (Nunes et al, 2018). O soro é um composto rico em carboidratos (lactose) e seu descarte de forma inadequada gera diversos impactos ambientais.…”

Section: Introductionunclassified

Análise sensorial de bebida láctea de cupuaçu

Rosa

Barros

Souza

et al. 2020

RSD

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A bebida láctea é um derivado elaborado com leite e soro, podendo ser fermentada ou não, acrescida de outros ingredientes alimentícios, tais como polpas de frutas, creme e gorduras vegetais. De grande aceitação no mercado, a bebida láctea é muito nutritiva e, atualmente, vem sendo considerada como uma forma de reaproveitamento do soro, na forma líquida, além de evitar a poluição do ambiente. O trabalho teve como objetivo desenvolver e avaliar sensorialmente três formulações de bebida láctea não fermentada de cupuaçu com diferentes concentrações de soro de leite e leite em pó integral. A análise sensorial demonstrou boa aceitação entre as três formulações da bebida láctea e que quantidades elevadas de leite em pó não melhora as propriedades sensoriais do produto final. Os resultados também demonstraram ser um produto de baixo custo de produção pelo reaproveitamento do soro de leite proveniente de laticínios, chegando ao consumidor final como um produto diferenciado e com valor agregado.

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O Soro Do Leite, Seus Principais Tratamentos E Meios De Valorização

Cited by 8 publications

References 30 publications

Cheese whey exploitation in Brazil: a questionnaire survey

Cheese whey exploitation in Brazil: a questionnaire survey

Whey in the industry: environmental and valorization impacts

Análise sensorial de bebida láctea de cupuaçu

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