Uso do soro de queijo na elaboração do doce de leite como prática de educação ambiental no Instituto Federal Fluminense - campus Bom Jesus do Itabapoana

Abstract

Nowadays, with increasing cheese production by dairy industries, it is necessary to make better use of this byproduct also known as cheese whey, milk or whey serum. The whey is the residual liquid obtained from the clotting of milk for the manufacture of cheese or casein. This has greenish-yellow, slightly acid or sweet taste, and their formation depends on the technique of making cheese. Whey is passed and some invariably wasted, creating serious environmental problems because in general, their disposition is carried directly into rivers or other bodies of water. Through the development of different sweet formulations pasty milk with partial milk replacements for whey in nature, the objective of this study addressed environmental education as an agent optimizer in the teaching-learning process, coming up with the main purpose of awakening students and all society on environmental issues and their consequences, which can be minimized if practiced properly. Thus, we had the objective to promote environmental awareness in the educational process of teaching and learning by the use of whey as an alternative in the sweet manufacturing process pasty milk. The methodology used was the exploratory qualitative and quantitative research involving, in addition to literature, 50 students of technical courses in Integrated Agribusiness, Technician Environment Concurrent and Superior in Food Science and Technology at the Federal Institute Fluminense IFF Campus Bom Jesus, facing sustainable development as an interdisciplinary tool in the agribusiness sector (Dairy), stressing the importance of cheese whey as use in the production of sweet milk paste, being a conservation alternative assisting thus the teaching-learning process. The results demonstrated that the actions taken have been successful in raising awareness of students on environmental issues, agreeing with several authors who emphasize the importance of combining theory and practice to learning success. It was concluded that there was a significant involvement and learning of the students, who were participating and engaged in all stages of the project. The research activities and practical classes were considered a differential, it allowed participants a learning-site production and testing processes, always taken place in a climate of cooperation and excitement. As regards the use of whey for the production of fresh milk, the results were positive, as shown that this is a valid alternative to reduce waste discharge into the environment, and allows the institution offer more product among the many that already produces.