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Desenvolvimento de bebida láctea não fermentada com soro de leite ácido
(Universidade Tecnológica Federal do ParanáFrancisco Beltrao, 2011-12-06)
The whey is the main byproduct of the dairy area and has a high biochemical oxygen
demand (BOD). It constitutes a major problem for the environment if improperly
discarded. For this reason, an alternative would is use ...
Produção de bebida láctea não fermentada achocolatada com adição de permeado de soro de leite
(Universidade Tecnológica Federal do ParanáPato Branco, 2013-09-17)
Whey is the main by-product obtained during the processing of cheese, is rich in proteins, which are essential for human nutrition. From the whey protein concentrate is produced, known as the whey protein. The market for ...
Desenvolvimento de bezerras leiteiras submetidas à alimentação sólida comercial ou caseira durante o aleitamento
(Universidade Tecnológica Federal do ParanáDois VizinhosBrasilZootecniaUTFPR, 2012-10-18)
The present study was to evaluate the development of calves from birth to weaning, as well as economic viability, when subjected to solid food commercial or homemade. The statistical design was completely randomized design, ...
Parametrização da produção de doce de leite em indústria de pequeno porte
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2017-06-23)
Milk candy, exported with prominence in Brazil, consists basically of milk with sugar concentrated. It is a product that can add up to 400% of value to the dairy raw material. This candy confection varies from home made ...
Diagnóstico dos indicadores de desempenho das propriedades leiteiras da região sudoeste do Paraná observando sua evolução
(Universidade Tecnológica Federal do ParanáDois VizinhosBrasilBacharelado em ZootecniaUTFPR, 2015-02-05)
The dairy cattle have excelled year after year, in the national and global agricultural scenario playing an important role in generating employment and income for producers, especially for those with small farms. With the ...
Benefício fiscal do programa mais leite saudável: análise da visão dos gestores de laticínios do oeste catarinense
(Universidade Tecnológica Federal do ParanáPato BrancoBrasilDepartamento Acadêmico de Ciências ContábeisCiências ContábeisUTFPR, 2019-12-03)
This study aimed to identify the vision of dairy managers that are enabled by the tax benefit entitled as the Healthy Milk Plus Program, located in the west of Santa Catarina. productive base of this raw material, thus ...
Bem-estar de novilhas leiteiras em sistema silvipastoril
(Universidade Tecnológica Federal do ParanáDois VizinhosBrasilCurso de ZootecniaUTFPR, 2014-02-18)
With the increase in world milk production and consumer concerns about the quality and ethics in the production system, the welfare of animals has gained more attention from the industry.The Brazil as the world'sthird ...
Ambiência e termorregulação de novilhas leiteiras em sistema silvipastoril durante o verão e inverno
(Universidade Tecnológica Federal do ParanáDois VizinhosBrasilBacharelado em ZootecniaUTFPR, 2015-11-25)
Heat stress is a major factor of economic impact on the dairy herd, bringing negative effects on the development of dairy females, especially in heifers phase. Based on this problem, the objective of this study was to ...
Proposta de redução de desperdício de material e produto em um processo de fabricação de iogurte
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de Engenharia MecânicaEngenharia MecânicaUTFPR, 2021-12-17)
The present work aimed to carry out a PDCA, together with some quality tools (Pareto diagram, Ishikawa diagram and SIPOC) used to analyze all losses related to plastic sheet and product of a yogurt filling process. After ...
Desenvolvimento de sobremesa de soja probiótica sabor cacau
(Universidade Tecnológica Federal do ParanáMedianeira, 2013-09-06)
This paper is about a soybean made dessert, cocoa flavored, having two formulas: A with 8% and B with 6% of water soluble soybean extract with or without vanilla, lemon and granola flavor. The process of fermentation was ...