Elaboração de queijo mussarela e suas análises

Abstract

The Obligatory Supervised Internship (ESO) is the compulsory subject of the eleventh period of the Bachelor's Degree in Veterinary Medicine at the Federal Rural University of Pernambuco (UFRPE), being indispensable. It is based on the practical experience, of 420 hours, in a certain subarea of veterinary medicine, whose focus is to make the student able to exercise his/her function, through the acquisition of the title of veterinarian. In this sense, the main objective of this report is to demonstrate the main activities carried out by the student Silas Rafael and Silva, under the guidance and supervision, respectively, of Mrs. Maria Betânia de Queiroz Rolim and the veterinarian and technical manager (RT) Ana Erundina de Luna Moraes Leite; and as a secondary objective, to report the production of mozzarella cheese and its analyses. The ESO took place from April 12, 2021 to June 30 of that same year, at Indústria de Laticínio LETA Ltda, an establishment in the food sector aimed at the dairy market. The milk and dairy processing unit features Federal Inspection Service (SIF) since 2017, and the head office is located at Av. Projetada, 20 – Industrial Park, in the municipality of Bom Conselho, a city in the Agreste region of Pernambuco, which is responsible for preparing, producing and shipping a diversified line of dairy products. Currently, the company acts as Grupo Bom Tempo, being responsible for the manufacture of dairy products and dairy products composed of the Leta, Frutigutti and Puro DO Leite brands. The internship allowed us to understand the importance of the joint work between the veterinarian, as technical responsible, and professionals from the Federal Inspection Service (SIF), in milk and dairy establishments, which aims to offer quality dairy products, innocuous and safe for human consumption.