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Controlo da Qualidade do Leite UHT Sem Lactose
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| 2.25 MB | Adobe PDF |
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Este relatório, elaborado no âmbito do Estágio do Mestrado em Engenharia
Alimentar da Escola Superior Agrária de Coimbra, tem como intuito a descrição das
atividades desenvolvidas no departamento da qualidade da Lactogal - Produtos
Alimentares durante os seis meses de estágio.
O estágio teve como principal objetivo o acompanhamento do controlo da
qualidade do processo produtivo de um leite sem lactose pelo método de
desdobramento em tanque e pelo método de injeção da enzima em linha (FlexDos) com
desdobramento na embalagem.
Ao longo deste relatório são descritas as etapas de produção de leite meio-gordo
e magro sem lactose, assim como todas as análises físico-químicas e microbiológicas
realizadas desde a receção da matéria-prima até ao produto acabado.
Aos lotes de leite sem lactose produzidos pelo método do FlexDos foi
desenvolvido um estudo ao comportamento de desdobramento de amostras incubadas
a 10±1°C e a temperaturas ambiente, com diferente período de incubação 5, 6 e 7 dias.
O estudo realizado permitiu concluir a real importância que a temperatura tem na
atividade enzimática, pois as amostras incubadas no frigorífico para simular o pior
cenário, só ao final do 7º dia apresentam a maioria dos resultados abaixo do limite
máximo admitido. As amostras incubadas no armazém, logo sujeitas a temperaturas
mais altas, apresentaram um desdobramento muito mais rápido, já que ao final de 5
dias, a concentração de lactose já é muito baixa Palavras – chave: Leite Sem Lactose, Controlo da Qualidade, FlexDos, Temperatura
This report, elaborated in the scope of the Masters Training in Food Engineering, from Escola Superior Agrária de Coimbra, aims at describing the activities performed in the Quality Department of Lactogal – Food Products, during the six-month training. The training aimed specifically at the accompanying of the quality control regarding the productive process of a type of milk without lactose by the specific method of tank split and by the injection of the line enzyme (FlexDos) method with the split in the package. All through this report, the several stages of lactose free semi-skimmed and skimmed milk are described, as well as all the physico-chemical and microbiological analysis performed since the reception of the raw material until the finished product. A study was conducted to the lactose free milk patches produced by the FlexDos method, regarding the behavior of the split of incubated samples at 10±1ºC and to room temperature, with a different time of incubation of 5, 6 and 7 days. The conducted study allowed to conclude the real importance of the temperature in the enzyme activity, because the incubated samples in the fridge to simulate the worst scenario, only in the end of the seventh day showed evidence that the majority of the results were above the maximum limit accepted. The incubated samples stored in the warehouse, therefore subjected to higher temperatures, showed evidence of a much faster split, whereas the concentration of lactose is much lower in the end of the fifth day. Keywords: Lactose Free Milk, Quality Control, FlexDos, Temperature
This report, elaborated in the scope of the Masters Training in Food Engineering, from Escola Superior Agrária de Coimbra, aims at describing the activities performed in the Quality Department of Lactogal – Food Products, during the six-month training. The training aimed specifically at the accompanying of the quality control regarding the productive process of a type of milk without lactose by the specific method of tank split and by the injection of the line enzyme (FlexDos) method with the split in the package. All through this report, the several stages of lactose free semi-skimmed and skimmed milk are described, as well as all the physico-chemical and microbiological analysis performed since the reception of the raw material until the finished product. A study was conducted to the lactose free milk patches produced by the FlexDos method, regarding the behavior of the split of incubated samples at 10±1ºC and to room temperature, with a different time of incubation of 5, 6 and 7 days. The conducted study allowed to conclude the real importance of the temperature in the enzyme activity, because the incubated samples in the fridge to simulate the worst scenario, only in the end of the seventh day showed evidence that the majority of the results were above the maximum limit accepted. The incubated samples stored in the warehouse, therefore subjected to higher temperatures, showed evidence of a much faster split, whereas the concentration of lactose is much lower in the end of the fifth day. Keywords: Lactose Free Milk, Quality Control, FlexDos, Temperature
Descrição
Palavras-chave
Leite Sem Lactose Controlo da Qualidade FlexDos Temperatura