ESTUDO SOBRE NOVO PRODUTO PARA DESSORAGEM DE QUEIJO

Abstract

The present work aims to present a new form for the manufacture of cheeses with micro-valves, made of polymers, for the desorption of cheese. This innovation will facilitate hygiene in the washing of the shape and elimination of the cloth for draining (the action of draining the whey from the cheese dough) and reducing the manufacturing cost by not having to turn the cheese, which increases productivity. From the analysis of the cheese-making process, more specifically from the draining process, it appears that in the current market there are ways to make cheeses with cylindrical micro holes or the use of cloths with small mesh to make the draining. In this process it is problematic to clean the molds with micro-holes and the cloths to make the desorage (desoradores) and there is still a high probability of scratches and marks on the cheeses. With this new way, these problems are solved, because it facilitates the cheese making process, improving the cost of labor and hygiene. In addition, it reduces the conventional assembly steps for desorption and cheese production, providing a lower manufacturing cost. In cleaning, all parts are dismountable, facilitating cleaning and removal of impurities and the formation of microorganisms. The technology used in the product provides microbiological safety in production and increases the useful life of the cheese, as it does not cause changes in the food, as it does not transfer toxic substances, odors and flavors, proving capable of offering a more competitive and attractive product in service the growing demand of the consumer market.