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• W2184064660 abstract "SCANAGATTA, Daniela P.; GABRIEL, Karine. Consumption evaluation and quality parameters of dairy products offered on school meals in the Jupia/SC city. 2014. 74 f. Trabalho de Conclusao de Curso (Graduacao) – Curso Superior de Tecnologia em Alimentos. Universidade Tecnologica Federal do Parana, Francisco Beltrao, 2014. It has been a concern with the quality of school eating, mainly to be consumed by children. The objective of this study was to evaluate the consumption and quality parameters of dairy products offered on school eating in the city of Jupia SC. For this, were made three collections of cheese, pasteurized milk and yogurt in a public school, during the period April to May 2014, of according with the programming of supplying these foods in the school eating menu. The evaluation of consumption was carried through a search for acceptance, by means the application of a structured questionnaire. The samples were evaluated as to their physicochemical characteristics, as acidity, fat, degreased dry extract (DDE), density, freezing point, protein, percentage of water added intentionally, moisture, alkaline phosphatase and peroxidase; and microbiological, as Coliforms at 45 °C, Salmonella spp. and Staphylococcus positive coagulase. The results obtained in the physicochemical analyzes demonstrated that the milk sample. A was out of the patterns in the analysis of DDE and protein, while the analysis of freezing point, the three samples presented levels above of recommended. The three milk samples presented alkaline phosphatase negative and peroxidase positive. At the cheese, samples A and B presented inferior results than indicated by the legislation in the analysis of dry extract, and as to moisture parameter, the three samples were below the patterns. In yoghurt, it was observed that the samples A and B were below the patterns in relation to fat, and as to protein, it was found that the three samples showed results inferior to those indicated in legislation. For the analysis of acidity, the sample C of yogurt was below the minimum required as standard. Relative to microbiological parameters, was verified disagreement only regarding the sample A of milk, because presented coliform at 45 °C count of 7.9 NMP.mL, indicating that there was recontamination of the product after pasteurization. To evaluate the questionnaire answered by students, it was found that between the dairy products offered in school eating, the most consumed was the yoghurt (58 %) followed by milk (56 %) and by cheese (46 %). Among the dairy products that students like least highlight the cheese, with 34 % having higher percentage in relation to milk and yogurt, both with 30 %. Regarding the habit of consuming dairy products in their homes, 64 % of students reported consuming these products 1-2 times a week. When evaluating the food offered by the school, 42 % of students classified as being good. It is believed that these results can bring discussion, issues related to feeding practices in childhood, besides of contribute to the requirement of the quality these products offered in school eating." @default.
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• W2184064660 date "2013-01-01" @default.
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• W2184064660 title "UNIVERSIDADE TECNOLÓGICA FEDERAL DO PARANÁ CURSO DE TECNOLOGIA EM ALIMENTOS" @default.
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