Rangel, Adriano Henrique do NascimentoSantos, Isadora Mafra Lira dos2024-07-242024-07-242024-07-16SANTOS, Isadora Mafra Lira dos. Caracterização e contagem de bactérias ácido láticas do soro de queijo coalho artesanal do Seridó potiguar. Orientador: Prof. Dr. Adriano Henrique do Nascimento Rangel. 2024. 20 f. Trabalho de Conclusão de Curso (Graduação em Zootecnia) – Unidade Acadêmica Especializada em Ciências Agrárias, Universidade Federal do Rio Grande do Norte, Macaíba, 2024.https://repositorio.ufrn.br/handle/123456789/58854Cheese whey is a greenish-yellow liquid, produced during cheese making, when the watery part of the milk is separated, with a flavor that can be slightly acidic or sweet. It is mainly composed of water, lactose, proteins, fats and mineral salts. The present study aimed to evaluate the physical-chemical characteristics and the count of lactic acid bacteria (LAB) of artisanal coalho cheese whey from the Seridó Potiguar region. The serum samples were obtained from the production of two different batches of coalho cheese, on random dates, from 11 cheesemakers in the region. The analyzes include fat, protein, lactose, total solids, pH, density, acidity, brix and BAL levels. The artisanal coalho cheese whey from Seridó Potiguar revealed differences between the microregions studied, indicating variations in production processes and environmental conditions. This study highlighted the richness and diversity of artisanal dairy products in the region, highlighting the importance of the co-product in the sustainable and innovative aspect of the sector. Furthermore, it provides a scientific basis for future improvements in production practices and policies to support artisanal production, promoting the appreciation of regional products and the preservation of traditions.Attribution-NonCommercial-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nc-nd/3.0/br/Soro de leiteWheyQueijo artesanalArtisanal cheeseQualidade microbiológicaMicrobiological qualityProdução sustentávelSustainable productionCaracterização e contagem de bactérias ácido láticas do soro de queijo coalho artesanal do Seridó potiguarCharacterization and counting of lactic acid bacteria in the artisanal coalho cheese whey from Seridó potiguarbachelorThesisCNPQ::CIENCIAS AGRARIAS