Estudo das variáveis de processo para avaliação do rendimento de bebida láctea UHT achocolatada

Abstract

The increase in dairy production in recent years combined with population growth and income growth has increased the consumption of dairy products, including higher added value. Currently, the dairy industry is progressively growing and differentiating, producing various products such as consumer milk, cheese, yogurt, dairy drinks, desserts, etc. In the cheese making process there is the release of whey, which for a long time has been considered a very polluting industrial waste. However, with the advancement of studies in the area, currently the whey is an important raw material for various processes, such as in the production of milk. The yield or productivity (products/raw materials) is an important indicator of performance in productions, from which one can make decisions to improve the company's results. In this work, a study was carried out on the processing of chocolate milk UHT beverage produced by a dairy industry located in the municipality of Patos de Minas – MG, in which it was possible to identify the process variables for performance evaluation, to describe the process performed and to propose a way of quantifying yield from material balances.