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dc.contributor.authorCORTEZ, N. M. S.pt_BR
dc.contributor.authorZOCCAL, R.pt_BR
dc.contributor.authorLEITE, J. L. B.pt_BR
dc.contributor.authorDIAS, J.pt_BR
dc.contributor.authorCORTEZ, M. A. S.pt_BR
dc.date.accessioned2016-02-06T03:31:10Z-
dc.date.available2016-02-06T03:31:10Z-
dc.date.created2016-02-04pt_BR
dc.date.issued2015pt_BR
dc.identifier.citationJournal of Bioenergy and Food Science, v. 2, n. 2, p. 55-61, 2015.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1036156pt_BR
dc.descriptionThe objective of this study was to assess the technical and economic feasibility of the use of whey resulting from the cheese making process in the State of Rio de Janeiro. Data was collected from 52 dairy plants that produce or buy whey, by means of questionnaires. Based on the data obtained, a mathematical model for the location of processing plants was built, considering production logistics, sample collection, regions with potential to locate whey processing plants and possible areas of environmental impact from cheese industries. Whey processing was more concentrated in the south of the state of Rio de Janeiro, with 59.5% during the season, and 58.4% in the off-season period. The production in the season and off-season periods was stable, with good distribution throughout the State. Only 30.7% of the total whey generated was used by industries to produce dairy beverages and ricotta, and 70.3% was discarded. According to the present study, the ideal solution for the use of whey in the referred region, should consider the establishment of two processing plants and the definition of strategic convergence points (whey drying facilities, in Macuco and Valença), and the subsequent transport of the products for final processing.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectWhey processing plantpt_BR
dc.subjectRio de Janeiro statept_BR
dc.subjectMathematical modelpt_BR
dc.titleMapping dairy plants and location strategies for whey processing in Rio de Janeiro, Brazil.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2016-02-06T03:31:10Zpt_BR
dc.subject.nalthesauruscheese wheypt_BR
riaa.ainfo.id1036156pt_BR
riaa.ainfo.lastupdate2016-02-04pt_BR
dc.contributor.institutionN. M. S. CORTEZ, UFPE; ROSANGELA ZOCCAL, CNPGL; JOSE LUIZ BELLINI LEITE, SRI; J. DIAS, UFV; M. A. S. CORTEZ, UFF.pt_BR
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