Nutritional Value Of Cheese

by HFCadmin ·

Considering that to produce 1 kg of cheese type mussarela, 9 liters of cheese serum are generated, are had that in the year of 2002 they had only been generated about 4,4 million liters of cheese serum (ALMEIDA et al, 2003). Great part of this serum is, in rude form, destined the feeding of the animals. In lesser scale it is used in the dust form, for production of biscuits and milky foods. The limitante factor of this practical is the cost raised in the process of dehydration of the serum, what it limits its common adoption as practical.

Thus, to the side of its importance as nutritional source, the milk serum presents serious problem of ambient pollution, therefore approximately 50% are launched directly in course d? water. Therefore, two aspects characterize the importance of this study. First, as already emphasized, the increasing concern with the polluting load of this effluent one when launched in the rivers says respect. Another aspect mentions the unquestionable paper to it of proteins in the feeding human being and animal, what it makes with that in recent years the interest for alternative sources of protein attainment and its job in the enrichment of nourishing products has grown sufficiently. 3,1 THEORETICAL REFERENCIAL Milk? General aspects Milk is the fluid normally secretado by the females of the mammals for the nutrition of its creates, being considered one of the most complete foods, under the nutritional point of view, providing to innumerable alternatives of industrialization and transformation in derived products. Milk is composed approximately for 87,5% of water and 13% of total solids that suspended or are dissolved in the water (Table 1). However, when used in the processing of cheeses, approximately 85 90% of its volume are removed under the serum form (SERPA, 2005). Table 1: Quantitative composition of the milk of Component cow Limitses of variation (%) Average Value (%) gua85,5? 89,587,5 Solids totais10,5? 14,513,0 Gordura2,5? 6,03,9 Protenas2,9? 5,03,4 Lactose3,6? 5,54,8 Minerais0,6? 0,90,8 Source: AlfLaval (1990) Brazil is a great world-wide milk producer, registering a production esteem in 2007, of 26 billion liters.


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