Valorização do soro de leite na elaboração de bebida láctea fermentada saborizada com acerola (Malpighia emarginata)

Abstract

In recent years, the growth of the Brazilian dairy sector has consolidated cheese as one of the most consumed derivatives. However, the whey from its production has been one of the main causes of environmental impacts, especially when discarded without proper treatment. Despite this scenario, whey has great nutritional value and biotechnological potential, which can be used in the formulation of dairy drinks, which gain greater value from consumers when they incorporate fruits, especially those of regional origin, into their composition. Therefore, this work aimed to develop a fermented milk drink based on whey, flavored with the regional fruit acerola (Malpighia emarginata), in order to enhance the by-product generated in the production of cheese. The work methodology encompassed the stages of preparation of the dairy drink, the mass and energy balances involved in the process, an economic feasibility analysis, waste treatment, in addition to the simplified layout of the company and the development of the label for the product. The results show that the production of a 500 kg batch yields 100%. With the application of a 40% profit margin, the final price of the beverage was estimated at R$ 11,59, which is in line with the prices found for beverages from other brands. Thus, it is concluded that the fermented milk drink flavored with acerola is an economically viable product and capable of contributing effectively to the reduction of environmental impacts generated by the inadequate disposal of whey.