Desenvolvimento e caracterização do queijo Santo Giorno, típico do sudoeste do Paraná, produzido com leite cru e fermento endógeno

Two cheese formulations made from raw milk and endogenous yeasts with 30, 60 and 180 days of maturation in two dairy Paraná Southwest were studied to evaluate their quality through physical, physical-chemical, microbiological and sensorial characteristics, as one of the stages of development of a typical regional cheese. The production was accompanied from designing the flowchart processing, where the samples were collected to perform the analysis of proteins, lipids, moisture, ash, carbohydrates, total solids, fat in dry matter, calories; water activity, instrumental texture (hardness, adhesiveness, springiness, cohesiveness, resiliency and chewiness), instrumental color (CIE Lab); microbiological quality was assessed searching for total and thermotolerant coliforms, coagulase positive staphylococci and Salmonella spp.; the acceptance related to sensory characteristics of color, appearance, flavor, texture, taste and purchase intent was evaluated through the structured hedonic scale. This research contributed information relevant to the production process, such as the realization of the viability in freeze-drying lactic acid bacteria yeast isolated from milk in the Southwestern Mesoregion of Parana and the results of the analysis of the cheese showed similarity between formulations, regarding the physical, physical-chemical characterization, moreover good microbiological quality, where the differences between samples of dairy products were not perceived by sensory panelists. Adjustments in standardization related to technological quality control is an extremely important factor for the success of dairy companies and small producers involved in the project and that they have the option of producing the Santo Giorno, a fine cheese, with the great advantage of adding features of region, with high standard of sanitary conditions and with great consumer acceptance of indicative.

Estatística das aplicações de métodos multicritério nas áreas da engenharia de produção

Currently, the decision analysis in production processes involves a level of detail, in which the problem is subdivided to analyze it in terms of different and conflicting points of view. The multi-criteria analysis has been an important tool that helps assertive decisions related to the production process. This process of analysis has been incorporated into various areas of production engineering, by applying multi-criteria methods in solving the problems of the productive sector. This research presents a statistical study on the use of multi-criteria methods in the areas of Production Engineering, where 935 papers were filtered from 20.663 publications in scientific journals, considering a level of the publication quality based on the impact factor published by the JCR between 2010 and 2015. In this work, the descriptive statistics is used to represent some information and statistical analysis on the volume of applications methods. Relevant results were found with respect to the "amount of advanced methods that are being applied and in which areas related to Production Engineering." This information may provide support to researchers when preparing a multi-criteria application, whereupon it will be possible to check in which issues and how often the other authors have used multi-criteria methods.