Matsui, Kátia NicolauFelipe, Ana Terra de Medeiros2023-06-222023-06-222023-05-30FELIPE, Ana Terra de Medeiros. Produção de queijo artesanal macio com leite bovino da região Nordeste. 2023. 68f. Trabalho de Conclusão de Curso (Graduação em Engenharia de Alimentos), Departamento de Engenharia Química, Universidade Federal do Rio Grande do Norte, Natal, 2023.https://repositorio.ufrn.br/handle/123456789/52842The objective of this study was the elaboration of a soft artisanal cheese produced with bovine skimmed milk from the Northeast region of Brazil. Artisanal cheeses are part of the niche of innovative products in the dairy sector and the product in question favors market demands regarding consumer health by presenting in its composition the reduction of fat content and enrichment with protein, in addition to environmental and social responsibility. The work contemplates the cheese market in Brazil, mainly the soft ones like Camembert and Brie. A bibliographic review was carried out with a benchmarking to verify the market potential of the product and to obtain technical information regarding the ingredients involved, the production process and its adaptations, thus enabling the replacement of milk fat reduced in skimming by whey protein. (by-product of the process itself). In addition, the stages of the production process were described, analyzed by the flowchart and consequent projection of the simplified layout of the small industrial plant with its necessary equipment and materials. Production was estimated at 10 batches per day, that is, 100 liters of whole milk per hour, which is equivalent to 1000 liters of milk per day, totaling after carrying out the mass balance of the process in the production of 16.32 kg of cheese per hour which is, 163.20 kg of cheese per day, with a total of 20 days of monthly production, an average of 16,000 units of cheese in 200g packs. Finally, in addition to the analysis of production residues, it was seen through the economic analysis that there is viability in the commercialization of the product with a total return on the initial investment in 7 months and that the sale price of the product is competitive in the brazilian market.queijos artesanaisCamembertleite desnatadoviabilidade econômicabachelorThesisCNPQ::ENGENHARIAS