Get to know in detail the 10 technologies presented during the SayCheese Zone

Effect of the casein / milk fat ratio on the properties of Prato cheese
We are a family owned and operated business.
Taynan Barroso Landin
EPAMIG ILCT
Prato cheese is a typical Brazilian cheese, made in all regions of the country. Its manufacture began in the 1920s by Danish immigrants in the southern region of Minas Gerais. Nowadays it is one of the most consumed cheeses in Brazil, has a lot of acceptance by consumers and makes up about 20% of all cheeses produced throughout the national territory. Adjusting the casein / fat ratio in cheese making is a way of determining the fat content in the cheese's dry base, directly influencing the curd syneresis and the moisture retention of the cheese and consequently providing an increase in the production yield. The use of the casein / fat ratio prevents the loss of milk constituents in the whey and also influences the decrease in the amount of free oil released in the cheese when heated. Although there is a study on the determination of the casein / fat ratio in Prato cheese, the influence of this relationship on functional, rheological and color properties has not yet been evaluated. Therefore, this study aims to evaluate the effect of using the casein / fat ratio on the physical-chemical characteristics, functional properties, texture, color and also on the yield of Prato cheese.
Quality Track
Laís Lima Melquíades
BRQuality
Quality Track is an application / software that assists the company in the management of the HACCP program, monitoring and verifying PCCs and PPROs, ensuring that deviations are dealt with as they occur and that the people involved in this decision-making process are involved and know the deviation at the exact moment it happens. In addition, all activities are recorded in real time, generating history and a traceable database.
Currently, companies define their PCCs and PPROs controls in spreadsheets / forms, where employees trained to monitor these points, make the conference and record the results. However, we have many weaknesses in these controls and these weaknesses vary from company to company:
• Failure to comply with the frequencies established for monitoring and checks;
• Records of information not corresponding to reality;
• Deviations in CCPs without taking immediate action (in time);
• Inconsistency of the monitoring results with the verification results of the PCCs and PPROs.
• “Disappearance” of records and information;
• Lack of commitment and understanding by the person responsible for monitoring;
• Difficulty in tracking products manufactured with deviations in PCCs and that cannot be marketed.
These and countless other weaknesses lead us to the need to implement a control format that is more assertive and efficient with regard to the need to have correct information at the established frequencies and to take actions on deviations at the times they occur, ensuring that this information does not misplaced and easy to track.
After the preparation of the HACCP, the company will have the definition of its PCCs and PPROs, where the critical and / or acceptable limits will be described, the forms of monitoring and verification, the frequencies and those responsible and this information will feed the application. .

1. Each PCC or PPRO will be inserted in the application where at least the following information will be available:
A. Information about the PCC or PPRO: Description of the PPRO or PCC, Form of monitoring and frequency, Form of verification and frequency, Dangers associated with the control of this PCC and PPRO, so that the monitor knows why it is important that it is controlled.
B. Monitoring: space where the monitor will record the monitoring.
C. Verification: space where the verifier will register the verification.
D. Action plan for CCPs or PPROs with deviations
2. Each monitor or verifier will have a code, which will be its key to entering the tool and which will serve to know who was responsible for each registration made in each PCC or PPRO.
3. The application is used on cell phones or tablets equipped properly for use in each PCC or PPRO, as the form of data input may be different according to each PCC or PPRO.
4. Have access to this application at a minimum: monitors, verifiers and food safety staff. However, it is also interesting that managers who are not part of the team, have access to the application and access to the platform for preparing the action plan.
5. People who take immediate action in relation to a deviation must have access to the application so that they can decide what will be done in each deviation that occurred.
6. When the result of a PCC or PPRO is imputed in the system and it is out of the standard, an alert is issued to everyone who has the application and one of the people authorized to make a decision, will enter the system and give an immediate response. This action is necessary, as deviations in PPROs do not always mean that the process must be interrupted, unlike deviations from PCCs, where, once it has occurred, they place the product at eminent risk.
7. Upon deviation from a PPRO or PCC, an “Action Plan” will automatically open and in this application session, the people defined, will record the analyzes performed and the decisions made upon the deviation recorded.
8. All records imputed in the application are traceable to the entry key of the person who made it, thus avoiding adulteration and fraud in information.
The great difference of the technology embedded in the Quality Track, is that it was elaborated by a team of professionals specialized in the quality area, with practical industrial experience, who know closely the reality of the companies in Brazil. Thus, the entire system was designed to operate in a simple, practical and intuitive way, however, without opening the fundamental technical aspects involved in the Hazard Analysis and Critical Control Points Program (HACCP). The different features of Quality Tack were developed through real situations.
Edible films based on Allium Cepa (onion)
Hernane da Silva Barud and Elisângela Ramieres Gomes
Biosmart Nanotechnology
The proposal consists in the manufacture of biopolymeric films of onion (Allium cepa L.) obtained by the Casting process. The respective films can be used as edible packaging, or in the process of aging / maturation of dairy products.
Minas Porpora Cheese
We are a family owned and operated business.
Evandro Martins
UFV
Minas Standard cheese added with microencapsulated jaboticaba peel extract in food biopolymer of vegetable origin. The cheese is matured surrounded by the rind of jabuticaba which gives the product its characteristic color and aroma.
Processed cheese with high protein content
Gerson José Dias Silva
EPAMIG ILCT
Following the market trend where there is an increase in demand for products that deliver a high protein content, the idea is to produce a processed cheese that meets this demand with a high protein content and does not lose functional and sensory characteristics, also the product will present a reduction in fat in its composition to serve this audience has a focus on healthier eating, this product can also be inserted as a product that serves snack bars chains for the production of sandwiches and other gastronomic uses.
True Feelings
Vinícius Rodrigues Arruda Pinto
UFV
True Feelings is a software developed to perform sensory analysis through an interactive platform, which communicates with the consumer and allows the generation of data for robust statistical analyzes that are easy to understand and use for decision making by the industry. It solves much of the tabulation work that is involved with the use of printed cards and contributes to the environment, as it saves the use of a large amount of paper involved in conducting sensory analyzes. True Feelings brings an interface rich in category and continuous scales, customizable and adaptable to the purpose of use. Therefore, objectives ranging from taste scale to emotion scales can be easily inserted into the interface. In this way, industries benefit from the multifaceted use of this software, obtaining more reliable and fast return data, with a clearer conclusion for decision making, and at the same time consumers are benefited by the more interactive sensory analysis and adapted to a technological and advanced reality.
Use of ultrafiltration permeated “whey” in the production of carbonated fermented beverage based on kefir - kefirger
Junio ​​Cesar J. de Paula
EPAMIG ILCT
Problem:
People do not consume the recommended amount of dairy or are reducing consumption for reasons that are not scientifically explained. In the cheese and dairy industry in general there is an increasing use of membrane technologies for concentrating milk and making different dairy products. Permeate is the aqueous phase of milk, also called “true whey” or “unproteinized whey”, which is the last whey in the dairy industry, which is produced in the process of concentration by membrane and discarded in millions of liters in the Brazil. However, in this serum, lactose, calcium, other minerals and vitamins still remain conferring nutritional value and polluting power. However, the use of this serum in the industry comes up against the unavailability of technologies and scientific subsidies for its use.
Among the various forms of use of whey, the production of milk drinks or dairy drinks is one of the simplest and most attractive alternatives for its use, since there is the possibility of using the equipment previously available in the industries. Such products, because they are low-cost and nutritious, can encourage the consumption of dairy products by improving people's nutrition in addition to reducing environmental problems.
Solution:
Develop fermented drink using the ultrafiltration permeate, which is normally discarded in millions of liters daily in Brazil. Prepare nutritious fermented drink using kefir as a starter culture, but at a low cost and similar to soft drinks, but with the advantage of being nutritionally, ecologically correct. The proposal is to produce a product of simple implantation and in the industry, seeking the sustainable use of this raw material and providing products that can improve people's nutrition and reduce environmental problems.
Benefits:
Take advantage of 100% of the milk using the concentrate for making cheeses and other dairy products and using the permeate to make fermented drinks. Improve people's nutrition and reduce environmental problems due to the disposal of unproteed serum. Increase the profitability of industries, which may sell permeate, which currently has no industrial application, such as nutritious soft drinks, without the need for major investments.
Differentials:
Fermented drink may contain viable lactic acid bacteria and potentially probiotic yeasts, as it is kefir. It has natural milk vitamins and minerals that act as a hydroelectrolytic repository. It takes advantage of the permeate that would be discarded, it is refreshing as a soda, it has an extended shelf life and reduced lactose. It has simple and low cost technology.
Market potential:
The product can compete, with advantages, in the dairy drinks, juices and soft drinks market.
Partner: UFJF (Professional Master's Degree in Dairy Science and Technology)
Trade name: Kefirgerante
Concrete results:
One of the most relevant results achieved was the development of the prototype using permeate. This drink can be added with milk proteins and has high sensory acceptance and microbiological stability.
The product is an evolution “coolant of good” and one of the most relevant results achieved so far has been the development of the proposed product (prototype). The process is carried out with the addition of the addition of CO2 gas as a sensory strategy and a form of microbiological control, also seeking to solve the problem of gas production by kefir. In the process, there is no co-product disposal that can be polluting, on the contrary, the proposal is to reduce environmental problems of the permeate disposal. For example, it is possible to concentrate milk through membranes for the production of cheeses, curd and other products such as Greek or high-protein yoghurts and to reduce the generation of acid whey in the process, in addition to using permeate for the preparation of the drink. fermented.
Translucent fermented beverages that contain lactic acid bacteria and yeasts are an alternative to fermented dairy products such as yoghurts or commercial soft drinks that have only “empty” calories and do not provide nutrients such as minerals and vitamins, which are necessary for maintaining Cheers.
PhotoMilk
Vitor Hugo Landim, José Henrique Fonseca Dias and Marcelo Silva Brito
EPAMIG ILCT
Eliminate human error in the interpretation of results of physical and chemical fraud analyzes, with greater precision. It works by RGB difference of the photos, making a comparison with the current photo and those stored in the system, the interpretation takes place by an artificial intelligence.
CHEESE MINUTE
Larissa de Souza Valladares
UFJF
The proposal presented focuses on innovating the way of sharing knowledge, an essential factor for the manufacture of quality cheeses, based on the production of videos with technical and scientific content, reviewed by qualified professionals.
The video sent is an example of the videos to be produced.
This idea aims to add the benefits of the practical use of technology, where the audiovisual media is presented in a few minutes, allowing quick access to information contained in the literature, in a simplified way, but still maintaining its reliability, and the expertise of the professionals inserted in the area.
Reception Interpretation - ReMilk
Caio Soares Leite
EPAMIG ILCT
ReMilk, is a project that aims to optimize the interpretation of milk reception analyzes, reducing errors and enabling such practice quickly and cheaply, using a previously established database and the results of the analyzes made, the program will cross these information and will present a diagnosis of the milk received. In this way, it will indicate possible fraud and inconsistencies with the sample analyzed, and may also indicate the best destination for this milk. Thus, dairy products that do not have funds to hire an analyst technician will have guidance through the program, in the same way, technicians already trained may have a basis to make their decisions, thus optimizing the work already done and expanding it to everyone with in order to improve the entire national milk chain.
© 2020 Inovaleite - Multicenter Research Group
Associated institutions in order of accession:
Universidade Federal de Viçosa - UFV
Universidade Federal de Juiz de Fora - UFJF
Universidade Estadual de Campinas - UNICAMP
Instituto de Laticínios Cândido Tostes / EPAMIG
Universidade Federal de São Carlos/UFSCar
Peter Henry Rolfs Avenue  - UFV Campus
Viçosa/MG - Brasil