https://ri.ufs.br/jspui/handle/riufs/2514 2026-05-11T16:53:10Z https://ri.ufs.br/jspui/handle/riufs/21793 Título: Diagnóstico da comercialização do queijo coalho artesanal ou industrializado em Nossa Senhora da Glória - SE Autor(es): Lima, Hellen dos Santos 2024-03-08T00:00:00Z https://ri.ufs.br/jspui/handle/riufs/21478 Título: Avaliação dos parâmetros físico-químicos do queijo muçarela produzido em um laticínio do Alto Sertão Sergipano Autor(es): Silva, Maria Wilza Almeida da Abstract: In Sergipe, the milk production chain directly impacts the region's development, as it is the main source of income for the locals in the Sertão region. In Nossa Senhora da Glória, there are large dairy industries and small-scale cheese factories, with mozzarella cheese being one of the most commonly produced products. Given this, the objective of this study was to evaluate the physicochemical quality of mozzarella cheese produced in a dairy facility in the Alto Sertão region of Sergipe during a quarter of 2024 (June, July, and August). To achieve this, the sampling process involved collecting a 4kg piece of mozzarella cheese from each batch produced daily from two brands. In the quality laboratory, analyses of moisture, fat, total dry extract, and fat in the dry extract were conducted. The results were compared with the legal standards to determine the percentage of samples from two brands that complied with the established standards. Additionally, to compare the samples from two brands, an F-test with a 5% significance level was conducted using Excel to verify the homogeneity of variances between the two brands. The results showed that mozzarella cheese from both brands fully met the physicochemical criteria (100% compliance) for the parameters established by current legislation (moisture at 45% and fat in the dry extract at 46% to 47%). Furthermore, the average values found for both brands regarding fat content (25% to 26.2%) and total dry extract (54%) indicate that the cheeses meet expected quality requirements. Moreover, the variances of the parameters for two brands did not differ significantly from each other (p>0,05). Therefore, the physical-chemical parameters evaluated demonstrate that the mozzarella cheese manufactured in this dairy, during the period studied, presented itself as a quality product and in compliance with Brazilian legislation. 2025-03-26T00:00:00Z https://ri.ufs.br/jspui/handle/riufs/20377 Título: Quantificação do benzoato de sódio em polpas de frutas comercializadas em Sergipe Autor(es): Oliveira, Maria Gessica Carvalho de Abstract: In the realm of processed foods, there are numerous concerns regarding the potential health risks posed by food additives. However, these additives are crucial for maintaining the quality and safety of foods, as they help extend the shelf life of products by preventing the growth of microorganisms (both spoilage and pathogenic) and avoiding unwanted chemical reactions. Among the most commonly used additives in the food industry is sodium benzoate, a widely used preservative in the beverage industry, including fruit-based products such as juices, pulps, and nectars. Sodium benzoate is the salt of benzoic acid, with antibacterial and antifungal properties, typically found in powder form. This undergraduate thesis aimed to determine the amount of sodium benzoate in cashew, cupuaçu, and umbu fruit pulps sold in the market of the state of Sergipe, comparing the results with the limits established by Brazilian regulations. The technique of High-Performance Liquid Chromatography (HPLC) was used to identify and quantify the preservative in the samples. The analysis was carried out using an isocratic solvent system composed of sodium acetate and acetic acid buffer (pH = 4.5) with acetonitrile in a ratio of 80:20 (v/v), at 30°C. The levels of sodium benzoate found were within the limits allowed by Brazilian legislation, with the highest concentration of 910 mg/kg in cupuaçu pulp (brand A), complying with the limit of 1000 mg/kg. The results were consistent with international standards, indicating that industries comply with current regulations, contributing to food safety. It is important to highlight that excessive or prolonged exposure to sodium benzoate may pose health risks. High consumption of this additive is associated with allergic reactions, including hives and asthma. Moreover, when exposed to acidic environments, benzoate can convert into benzene, a carcinogenic substance. Therefore, it is essential for consumers to be aware of the importance of moderate consumption of foods containing this preservative. 2024-10-01T00:00:00Z https://ri.ufs.br/jspui/handle/riufs/19285 Título: Uso do Instagram como ferramenta de marketing em um laticínio de Nossa Senhora da Glória, Sergipe. Autor(es): Santos Junior, Pedro Melo Abstract: Digital marketing is essential for businesses to grow in today's market. The internet and social networks are important tools for dissemination and income generation. In the dairy sector, such as the company studied in Sergipe, digital strategies are crucial due to competition and logistical challenges. The ease of access to the internet directly impacts the success of companies' digital marketing. The digitalization of the market exposes a range of opportunities and challenges, raising the following question: "How have digital marketing strategies been developed and applied effectively in a medium-sized dairy in Sergipe to improve its market performance?". Thus, the general objective of this work was to identify the digital marketing strategies that were adopted by a dairy in Nossa Senhora da Glória, Sergipe, to improve its performance in the market. The research for this work was carried out through a literature review and a case study. The case study was carried out at the Empresa studied dairy, located in the Alto Sertão Sergipano region, in the municipality of Nossa Senhora da Glória/SE. The focus of the case study was to identify the characteristics of the posts that generate the most engagement. Analysis of the posts revealed a cohesive and well-articulated approach, which highlights the variety of products offered. The digital strategies adopted by the company seek not only to promote products but also to engage the public in an authentic way, building trust and brand loyalty. It can be concluded that the digital marketing strategies of the studied Company were consistent, diversified, and effective, encompassing the appreciation of the product, the creation of emotional connections with consumers and the promotion of brand loyalty. The studied Company stands out as an example of success in the use of digital tools to connect with customers, being able to inspire and guide other companies in their own digital strategies. 2024-03-12T00:00:00Z