{"id":4260,"date":"2023-01-20T10:58:47","date_gmt":"2023-01-20T13:58:47","guid":{"rendered":"https:\/\/laticiniostaquari.com.br\/?p=4260"},"modified":"2023-01-23T17:36:10","modified_gmt":"2023-01-23T20:36:10","slug":"como-e-feito-o-requeijao-industrial","status":"publish","type":"post","link":"https:\/\/laticiniostaquari.com.br\/blog\/?p=4260","title":{"rendered":"Como \u00e9 feito o requeij\u00e3o industrial?"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"4260\" class=\"elementor elementor-4260\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-50da2640 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"50da2640\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-5b379d88\" data-id=\"5b379d88\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-223fae51 elementor-widget elementor-widget-text-editor\" data-id=\"223fae51\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\n<p class=\"wp-block-paragraph\">O requeij\u00e3o \u00e9 um ingrediente ideal para muitas receitas, seja para lanche ou um prato de almo\u00e7o e jantar. Mas o que \u00e9 o requeij\u00e3o? O requeij\u00e3o cremoso \u00e9 um tipo de queijo fundido que une sabor e cremosidade na medida certa&#8230; E como \u00e9 feito o requeij\u00e3o industrial que tanto usamos? Siga com a leitura&#8230;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Pasteuriza\u00e7\u00e3o do leite<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Para a fabrica\u00e7\u00e3o do requeij\u00e3o, o primeiro passo \u00e9 a pasteuriza\u00e7\u00e3o do leite, que pode ser feita de duas formas, popularmente conhecida como r\u00e1pida ou lenta. Hoje em dia, na maioria dos latic\u00ednios brasileiros \u00e9 utilizado a pasteuriza\u00e7\u00e3o r\u00e1pida, que \u00e9 feita atrav\u00e9s de placas, \u00e0 uma temperatura de 72 a 75\u00baC, \u00e9 como o nome diz, de forma r\u00e1pida de 15 a 20 segundo. Esse processo garante um maior controle e qualidade do produto.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Coagula\u00e7\u00e3o do leite<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Esse processo \u00e9 o mais utilizado atrav\u00e9s do m\u00e9todo de fermenta\u00e7\u00e3o l\u00e1tica, atrav\u00e9s da fermenta\u00e7\u00e3o natural sem adi\u00e7\u00e3o de fermento l\u00e1tico, o que executa essa fermenta\u00e7\u00e3o s\u00e3o os lactobacilos do leite. Pelo menos um ter\u00e7o do leite que vai ser utilizado na produ\u00e7\u00e3o \u00e9 pasteurizado e resfriado para a temperatura de 40\u00baC. Lembra-se que antes foi levado a temperatura de 72\u00ba.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ap\u00f3s esse processo, ele \u00e9 mantido em repouso por aproximadamente 12 horas, isso vai fazer com que ele de acidifique \u00e9 posteriormente utilizado na fabrica\u00e7\u00e3o da massa do requeij\u00e3o. Somente no dia seguinte, esse leite, j\u00e1 \u00e1cido e coalhado, deve ser homogeneizado com o auxilio de um agitador.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Aquecimento e dessoragem do leite<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Essa etapa \u00e9 realizada para que tenhamos a sa\u00edda do soro, esse \u00e9 o principal objetivo do aquecimento. O leite coagulado \u00e9 transferido para um tacho a vapor, com todo o leite, com o processo de agita\u00e7\u00e3o.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Enquanto est\u00e1 em agita\u00e7\u00e3o ele \u00e9 aquecido at\u00e9 a temperatura de 47\u00baC. Pode ocorrer da acidez do leite n\u00e3o ser suficiente para que o processo seja conclu\u00eddo, por isso \u00e9 normal adicionarem, de forma lenta, o \u00e1cido l\u00e1tico dilu\u00eddo a 10%, at\u00e9 que a precipita\u00e7\u00e3o das prote\u00ednas do leite, por mais uns 3 a 4 minutos a expuls\u00e3o do soro \u00e9 completada.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Elimina\u00e7\u00e3o da acidez do leite<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Nessa etapa, a massa do requeij\u00e3o tem uma acidez muito elevada, pra isso \u00e9 que seja lavada com \u00e1gua. Dessa forma, \u00e9 adicionado \u00e1gua morna, temperatura de 35\u00ba aproximado, at\u00e9 que se ocupe o mesmo volume que tinha com o soro retirado. Ap\u00f3s isso, a massa e a \u00e1gua devem ser agitadas, at\u00e9 que realmente seja bem lavada. Esse processo precisa ser repetido at\u00e9 que a massa tenha uma acidez de no m\u00e1ximo 9\u00baD.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Fundi\u00e7\u00e3o da massa do requeij\u00e3o<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Chegamos a \u00faltima etapa, para essa etapa \u00e9 preciso preparar a massa, al\u00e9m de pesar os ingredientes a serem adicionados \u00e0 massa para a fundi\u00e7\u00e3o e fabrica\u00e7\u00e3o.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Deve ser calculado a quantidade de sal fundente, sal de cozinha e de creme adicionados \u00e0 massa. Em grandes latic\u00ednios, a quantidade certa calculada \u00e9 atrav\u00e9s de amostragem da massa. J\u00e1 em menores, \u00e9 seguido uma receita padr\u00e3o do latic\u00ednio, por ser dif\u00edcil de executar o processo de testagem de amostragem.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">No processo de fundi\u00e7\u00e3o, toda a massa com os demais ingredientes \u00e9 colocada em uma panela tipo St\u00e9fani. Assim que ela atingir uma temperatura indicada, que \u00e9 visivelmente identificada pelo vapor do cano de exaust\u00e3o, ela \u00e9 desligada. &nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Embalagem do requeij\u00e3o<br><br><\/strong>Agora com o requeij\u00e3o produzido, \u00e9 preciso preparar as embalagens na qual ser\u00e3o comercializados. Pra isso, os potes e as tampas devem ser sanitizados em solu\u00e7\u00e3o de cloro a 100 ppm, por menos de 15 minutos.\u00a0 Ap\u00f3s \u00e9 preciso retirar o cloro dos potes e das tampas, sem utiliza\u00e7\u00e3o de \u00e1gua. Esse processo \u00e9 preciso fazer antes do processamento do requeij\u00e3o.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">O processo de fazer um requeij\u00e3o \u00e9 feito atrav\u00e9s de v\u00e1rias etapas e tempo. Nos diz a\u00ed o que achou desse processo? Entendeu como \u00e9 feito o requeij\u00e3o industrial?<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Continue seguindo nosso<a href=\"https:\/\/laticiniostaquari.com.br\/blog\/\"> blog.<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>O requeij\u00e3o \u00e9 um ingrediente ideal para muitas receitas, seja para lanche ou um prato de almo\u00e7o e jantar. Mas o que \u00e9 o requeij\u00e3o? O [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":4261,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[8],"tags":[],"class_list":["post-4260","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-novidades"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.8 - aioseo.com -->\n\t<meta name=\"description\" content=\"O requeij\u00e3o \u00e9 um ingrediente ideal para muitas receitas, seja para lanche ou um prato de almo\u00e7o e jantar. 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