Complex foodborne threats to public health and safe food supplies are increasing with each passing day, serving as a great challenge to food corporations today. This thesis, selecting the Mengniu Dairy milk scandal as the subject of the study, is aimed to examine how newspapers reported and evaluated Mengniu milk crisis and crisis management in the 2008 Chinese milk scandal and to provide suggestions to Mengniu Dairy's crisis management, as well as the Chinese food industry in general. It is a significant step towards exploring the crisis management strategy of a food company in a non-Western setting under a circumstance in which crisis responsibility is ambiguous. To accomplish this, a content analysis of 253 articles ranged from September 11, 2008, to September 10, 2009, on 10 Chinese newspapers' Web sites was conducted. The results of the coding supported an argument that apology and product recall were not good enough for the milk crisis and identified the significant role of the Chinese government in food crisis management. Two suggestions are offered by the study. First, building a good external relationship and cooperating with the local government. Second, being proactive and addressing public safety during the pre-crisis stage. Further, recommendations for further study are enclosed.

As the world's most populous country, with more than 16 million births every year, China has emerged as a large importer of baby formula. China's relaxation of the one-child policy, which was announced in 2015, is expected to increase the number of births significantly and therefore increase the demand for Chinese and imported baby formula. While information on parent preferences for baby formula is very important for understanding and predicting China's import demand for baby formula and other products used to produce baby formula, like milk powder, there are very limited empirical studies on Chinese parent preferences for baby formula in the literature due to data limitation and other reasons. This research collects primary data from China through a parent survey, uses the data to analyze parent preferences and willingness to pay (WTP) for selected baby formula attributes, and derives implications for U.S. dairy product exports. Specifically, with detailed data from a total of 433 respondents, this study first examines parent purchase behavior of baby formula through descriptive analysis, then assesses parent preferences and WTP for selected baby formula attributes through the estimation of a random utility model, and finally derives implications for U.S. exports of milk powder, whey, and other dairy products. The descriptive analysis suggests that education level and income play an important role in parent purchase behavior of baby formula. The estimation results of the random utility model differed according to whether the survey was administered online or as a hardcopy. The results from the online survey indicate that imported, organic, and more reputable brands of baby formula are more attractive to respondents than domestic, non-organic, and less reputable brands. While respondents who completed the hardcopy survey also indicated a preference for organic baby formula from a reputable brand, they preferred domestic baby formula to imported formula. Further analysis of the WTP from the online survey for baby formula showed that parents have a strong preference and are willing to pay significantly more for baby formulas produced in Australia and the U.S. as compared to that produced in China. They are willing to pay more for organic baby formula and baby formula with an excellent reputation. The WTP results from the hardcopy survey indicate that parents are willing to pay more for domestic baby formula. They are also willing to pay more for organic baby formula and baby formula with an excellent reputation. China's emerging demand for imported baby formula, milk powder, and whey may bring more opportunities for the U.S. dairy industry, but U.S. dairy products are also facing increasing competition from similar products from other nations in the Chinese market. More studies are needed to identify the comparative advantages of U.S. baby formula and other dairy products in the Chinese market and to develop effective trade policies for enhancing U.S. exports to China.

M.Com. (Business Management) / In the field of supply chain, rival organisations compete on the basis of routes to market. The organisation that has the most cost competitive route to market is able to gain dominance and ultimately increase its profitability. Currently Clover is faced with the challenge where its retail customers want to take ownership of the delivery of perishable goods from the manufactures to their retail stores. Such a move would result in considerable loss of revenue to Clover. To retain this business Clover needs to prove to the retail customers that it has the most cost competitive routes to market and that it can deliver to market in the most economical and efficient manner that will benefit both Clover and its retail customers. The availability of appropriate information plays a key role in any activity along the supply chain. This research will focus on Point-of-Sale (POS) data, and how it can strengthen strategic collaborations between Clover and its retail customers in order to achieve cost competitive routes to markets. The research explores the supply chain strategies that can be utilised by the branded food and beverages group to collaborate with its retail customers. The impact of these supply chain strategies on routes to market is established and investigated. The role of information systems, mainly POS data, is highlighted to indicate how it can assist in attaining cost competitive routes to market. A qualitative research approach was adopted in order to solve the research problem with interviews being used as the primary data collection instrument. The data collected through the interviews was coded and analysed according to the themes, time, distance, volume and weight. The research analysed how these identified key themes impact on the cost competitive routes to markets. The research recommendation on how to attain cost competitive routes to market include, strategic collaboration with retailers along distribution channels, where feasible introduction of leaner and agile supply chains,

Diploma thesis is divided into two parts: theoretical and practical. The literary review is related to classification and chemical composition of yogurts and technological procedures in yogurt production. There is also a chapter on methods and application of sensory analysis in food industry. The aim of thesis was to evaluate three samples of yogurts differing in composition of strawberry mixture using the sensory profile and preference test. Questionnaire survey on consumer habits was a part of the research. The evaluators were students of the Faculty of Agriculture at the University of South Bohemia in České Budějovice and schoolchildren of Elementary School in Velešín.

Submitted by Fabio Sobreira Campos da Costa (fabio.sobreira@ufpe.br) on 2016-04-29T15:01:00Z No. of bitstreams: 2 license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5) Priscilla_Gregorio_de_Oliveira_PPSHMA_2015_.pdf: 1709908 bytes, checksum: aa7683bc61b779c42677bd3a2f56d1cf (MD5) / Made available in DSpace on 2016-04-29T15:01:01Z (GMT). No. of bitstreams: 2 license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5) Priscilla_Gregorio_de_Oliveira_PPSHMA_2015_.pdf: 1709908 bytes, checksum: aa7683bc61b779c42677bd3a2f56d1cf (MD5) Previous issue date: 2015-05-20 / FACEPE / O queijo de coalho é um produto que apresenta insegurança microbiológica, sendo apontado como um importante veículo de Listeria monocytogenes. O objetivo dessa pesquisa foi verificar a bioatividade de quitosana como cobertura comestível em queijo de coalho na inibição de Listeria monocytogenes. Para isso foram elaborados produtos com coberturas de quitosana em diferentes concentrações: T1 (15mg/mL), T2 (10mg/mL) e T3 (5mg/mL). Como controle utilizou-se amostras de queijo de coalho sem tratamento (C) e com coberturas de ácido acético 1% (CA). A cinética de inibição bacteriana da cobertura de quitosana foi avaliada através da contagem de células viáveis (curva de sobrevivência bacteriana) de Listeria monocytogenes (ATCC 3533) durante os intervalos 0,1,2,4,8,12 e 16 dias de armazenamento, após aplicação da cobertura. Os produtos foram avaliados quanto as características físico-químicas, aos padrões microbiológicos sanitários e sensorialmente. Os resultados observados no teste de inibição bacteriana contra Listeria monocytogenes apontaram o tratamento T1 como o mais eficiente, por proporcionar menores contagens da carga microbiana, em comparação aos demais tratamentos, ao longo do período de armazenamento avaliado, favorecendo reduções logarítmicas de 2,50; 2,46; 2,84; 1,41; 1,09; 1,38 e 0,81, respectivamente. Quanto às características físico-químicas e aos padrões microbiológicos sanitários, os produtos avaliados (T1, T2, T3, C e CA) se enquadraram nos requisitos exigidos pela legislação para queijo de coalho. Verificou-se nos produtos variações de umidade entre 50,07±0,2 e 50,86±0,5 e de gordura entre 46,54±0,1 e 47,77±0,2. Quanto aos coliformes termotolerantes observou-se que as amostras sob tratamento T1, T2, T3, e controles C e CA apresentaram valores de: 1,51 x 10¹ NMP/mL, 1,83 x 10¹ NMP/mL, 1,95 x 10¹ NMP/mL, 2,40 10¹ NMP/mL e 1,99 x 10¹ NMP/mL, respectivamente. Na contagem de Staphylococcus coagulase positivo as amostras apresentaram resultados < 10 UFC/g. Para L. monocytogenes e Salmonella spp. não foi encontrada a presença destes microrganismos em 25g dos produtos. Quanto as análises sensoriais, os resultados para a aceitação foram satisfatórios, e verificou-se que a amostra com maior concentração de quitosana (T1) obteve o maior índice de aceitabilidade para os atributos sabor (76,66%) e textura (78,33%), assim como melhores resultados nos testes de preferência e intenção de compra. Concluiu-se que a cobertura comestível de quitosana pode ser utilizada na conservação de queijo de coalho frente a contaminação de Listeria monocytogenes, e que o emprego dessa tecnologia não altera os parâmetros físico-químicos e aceitação sensorial do queijo de coalho. / The coalho-type cheese is a product its food security is not recommended and it has been pointed out as an important vehicle for Listeria monocytogenes. The objective of this study was to assess the bioactivity of chitosan as edible coating in coalho-type cheese in inhibiting Listeria monocytogenes. For this purpose, treatments were realized with coating of chitosan in different concentrations: T1 (15 mg.mL-1), T2 (10 mg.mL-1) and T3 (5 mg.mL-1). Untreated samples of cheese were used as a control (C) and coated samples, only, with acetic acid 1% (CA). Kinetic studies of bacterial inhibition from chitosan coating was assessed by viable cell counting (microbial survival curves) of Listeria monocytogenes (ATCC 3533) during storages intervals (0,1,2,4,8,12 e 16 days), after coating application. The products were also assessed for physical-chemical and sensory characteristics, as well as, sanitary-microbiological criteria. The results obtained from the test of inhibition against the Listeria monocytogenes showed T1 treatment as the most efficient, by providing a lower growth rate, compared to the other treatments, during the storage period, representing a log reduction of 2.50; 2.46; 2.84; 1.41; 1.09; 1.38 e 0.81. In relation to the physical-chemical characteristics and sanitary-microbiological criteria, the evaluated products (T1, T2, T3, C e CA) met the requirements by the legislation for coalho-type cheese and showed moisture variations between 50.07±0.2 and 50.86±0,5; and fat from 46.54±0.1 to 47.77±0.2.Thermotolerant Coliforms counts were detected in T1, T2, T3, C e CA samples that proved values: 1,51 x 10¹ MPN.mL-1, 1.83 x 10¹ MPN.mL-1, 1.95 x 10¹ MPN.mL-1, 2.40 10¹ MPN.mL-1 e 1.99 x 10¹ MPN.mL-1, respectively. The counts of positive-coagulase staphylococci expressed results < 10 CFU.g-1. There was no evidence of L. monocytogenes e Salmonella spp. in 25 grams of cheese. Application of sensory test revealed that the addition of coating was well appreciated by a taste panel and the sample with the highest concentration of chitosan (T1) was better accepted for taste (76.66%) and texture (78.33%) attributes, in addition to superior performance in preference test and intention to purchase. In summary that chitosan as edible coating can be used to preserve coalho-type cheese against Listeria monocytogenes and the appropriate use this technology cannot affect sensory properties and physical chemistry of the product.

Submitted by Socorro Pontes (socorrop@ufersa.edu.br) on 2017-11-23T13:00:29Z No. of bitstreams: 1 JoelmaMPL_DISSERT.pdf: 1767206 bytes, checksum: c5b6652a65db20c661f3ad0f021c09fe (MD5) / Made available in DSpace on 2017-11-23T13:00:30Z (GMT). No. of bitstreams: 1 JoelmaMPL_DISSERT.pdf: 1767206 bytes, checksum: c5b6652a65db20c661f3ad0f021c09fe (MD5) Previous issue date: 2017-07-21 / The coalho cheese is considered a cultural patrimony and has great social and economic importance for the northeastern Brazilian region. The evaluation of the microbiological conditions of this product becomes fundamental for the affirmation of food safety and investigation of the real characteristics that make this kind of cheese so peculiar. The objective of the study was to identify the microbial community of coalho cheese. Metagenomic target DNA was extracted from eight samples of coalho cheese, four of which were made from pasteurized milk and four from raw milk. The DNA of the samples was sequenced by the next generation sequencing technology using the 16S and 18S rDNA gene as the basis for the identification of the organisms. Sequencing analyzes revealed several prokaryotic pathogenic microorganisms such as Rothia dentocariosa, Elizabethkingia meningoseptica and Bacillus cereus, as well as bacterial genera belonging to the microbiota previously described as Lactobacillus, Lactococcus, Escherichia, Enterococcus. Several fungi, such as Candida tropicalis, Candida parapsilolis, Pichia membranifaciens, Tritirachium oryzae, Malassezia furfur and Kluyveromyces marxianus were identified in the eukaryotic research, as well as microorganisms that had not yet been described in rennet cheeses such as Vibrio rumoienses, Ruminococcus flavefaciens, Piscicoccus intestinalis and Dekkera bruxellensis / O queijo de coalho é considerado um patrimônio cultural e tem grande importância social e econômica para a região nordeste brasileira, por isso a avaliação das condições microbiológicas desse produto torna-se fundamental para a afirmação da segurança alimentar e investigação das reais características que fazem com que esse tipo de queijo apresente sabores, texturas e aromas tão peculiares. A partir disso, o objetivo do trabalho foi identificar a comunidade microbiana do queijo de coalho. Para isso, o DNA metagenômico do queijo foi extraído de oito amostras de queijo de coalho, sendo quatro feitas a partir do leite pasteurizado e quatro feitas a partir do leite cru. O DNA das amostras foi sequenciado pela tecnologia de próxima geração da Illumina utilizando como base para a identificação dos organismos o gene rDNA 16S e 18S. As análises do sequenciamento revelaram vários exemplares de microrganismos patógenos procarióticos como Rothia dentocariosa, Elizabethkingia meningoseptica e Bacillus cereus, assim como gêneros de bactérias próprias da sua microbiota previamente descrita como Lactobacillus, Lactococcus, Escherichia, Enterococcus. Na investigação dos eucarióticos foram identificados diversos fungos como a Candida tropicalis, Candida parapsilolis, Pichia membranifaciens, Tritirachium oryzae, Malassezia furfur e Kluyveromyces marxianus, além dos microrganismos que ainda não tinham sido descritos em queijos coalho como o Vibrio rumoienses, Ruminococcus flavefaciens, Piscicoccus intestinalis e Dekkera bruxellensis / 2017-11-23

O presente estudo aborda uma análise de fundamentação teórica a partir de um estudo de caso, com base no perfil empreendedor de um agente do agronegócio do setor leiteiro: Lair Antonio de Souza. Ele foi o fundador da marca de Laticínio Xandô, no ano de 1982, em Araras/SP embora sua trajetória empreendedora tenha começado bem antes. O trabalho atual objetiva contribuir para o estudo comportamental do empreendedorismo, enquanto se propõe a aprofundar aspectos envolvidos na construção e consolidação do perfil empreendedor do principal responsável pela história de sucesso da marca Xandô. A metodologia proposta permite a realização de pesquisa qualitativa e exploratória, parte apoiada em entrevistas semi-estruturadas aplicadas junto aos diferentes tipos de atores que conheceram e interagiram com o empresário Lair Antonio de Souza no passado e parte apoiada em pesquisa de entrevistas concedidas por ele em diferentes mídias e de depoimentos de familiares e funcionários. Como base metodológica para o tratamento das informações será utilizada a técnica de análise de discurso. Extrai-se dos resultados de que a forma com que o empreendedor enxergava o trabalho, como componente de sua cultura e visão de mundo, é tida por todos como a \"pedra fundamental\" de sua trajetória de sucesso. Na análise da história de vida deste empreendedor, busca-se entender como se deu a combinação de habilidades de liderança, inovação, articulação, assunção de riscos e de captura de oportunidades frente aos desafios que contextualizam, histórica, econômica e socialmente, o empreendimento na área de produção e comercialização de uma das mais antigas e relevantes marcas de leite tipo A no país. / An analysis of a case is adopted in this study - based on the entrepreneurial profile of an agent in the agribusiness, more specifically, in the dairy sector: Lair Antonio de Souza, founder of Xandô dairy brand in 1982 in Araras / SP (even though his entrepreneurial trajectory had begun a lot earlier). The results to be achieved aim to contribute to the study of entrepreneurship and deepen aspects involved in building and consolidating the entrepreneurial profile of the main responsible for the story of success related to Xandô brand as well. The proposed methodology allows the accomplishment of a qualitative and exploratory research supported by semi-structured interviews with the different types of actors who knew and interacted with the entrepreneur (Lair Antonio de Souza) in the past. Some interviews he gave to different media together with accounts provided by family members and employees were also taken into consideration in our research. As a methodological basis for the processing of the information the discourse analysis technique will be used. We conclude that the way the entrepreneur considered the activities related to the operation was a component of his culture and world view, and as such viewed as the \"cornerstone\" of his trajectory of success. Through the analysis of this entrepreneur\'s history of life we attempt to understand how the combination of abilities such as leadership, innovation, articulation, risk-taking, and the capture of opportunities in the face of challenges (which contextualize historically, economically and socially the entrepreneurship related to the production and commercialization of one of the oldest and most relevant brands of type \'A\' milk in the country) took place.

Submitted by Rodrigues Geandra Rodrigues (geandrar@gmail.com) on 2017-12-15T17:50:06Z No. of bitstreams: 1 rayanecamposalves.pdf: 1193241 bytes, checksum: 30a2fd49938c67b79a7ae55e6306164e (MD5) / Approved for entry into archive by Adriana Oliveira (adriana.oliveira@ufjf.edu.br) on 2017-12-21T11:14:51Z (GMT) No. of bitstreams: 1 rayanecamposalves.pdf: 1193241 bytes, checksum: 30a2fd49938c67b79a7ae55e6306164e (MD5) / Made available in DSpace on 2017-12-21T11:14:51Z (GMT). No. of bitstreams: 1 rayanecamposalves.pdf: 1193241 bytes, checksum: 30a2fd49938c67b79a7ae55e6306164e (MD5) Previous issue date: 2017-10-02 / O queijo de coalho é um alimento muito apreciado devido as suas características sensoriais. Apresenta alto teor de sódio para manutenção de suas propriedades funcionais, principalmente a resistência ao derretimento, porém, o consumo excessivo desse alimento tem sido associado à hipertensão arterial, e problemas cardíacos e renais. Portanto, o objetivo principal desse trabalho foi reduzir o teor de sódio por meio da substituição parcial do cloreto de sódio (NaCl) pelo cloreto de potássio (KCl) nas seguintes proporções: 0% KCl+100% NaCl (controle); 30% KCl+70% NaCl; 50% KCl+50% NaCl; 70% KCl+30% NaCl e avaliar os aspectos físico-químicos, sensoriais, capacidade de derretimento, proteólise, perfil de textura e microbiológico em quatro tempos de estocagem refrigerada (2, 15, 30 e 60 dias), em quatro repetições. A redução de sódio não influenciou na composição centesimal, no teor de cálcio, no pH e na atividade de água dos queijos quando comparados ao controle.Uma das características mais exigidas pelos consumidores do queijo de coalho é a resistência quando aquecido, ou seja, o derretimento. A análise de derretimento é importante, por ser um parâmetro de qualidade do queijo de coalho e a redução do sódio não influenciou no derretimento. Embora a proteólise apresentou um aumento ao longo do tempo, isso não impactou no derretimento dos queijos. O sódio e o potássio apresentaram alteração pela própria redução do cloreto de sódio e substituição pelo cloreto de potássio. Em relação à análise do perfil de textura, os parâmetros de dureza, coesividade e mastigabilidade se comportaram de forma semelhante em todos os tratamentos, porém houve alteração na adesividade e na elasticidade. Quanto às análises microbiológicas, houve alteração nos coliformes a 30ºC, coliformes a 45ºC, fungos filamentosos e leveduras e mesófilos aeróbios tanto em relação aos tratamentos, quanto ao tempo de armazenamento. No entanto, os Staphylococcus aureus não apresentaram alteração nos queijos. A aparência dos queijos, avaliada pela análise sensorial, não foi afetada pelo uso do cloreto de potássio, porém o aroma recebeu menor escore no tratamento 70% KCl+30% NaCl. O uso do cloreto de potássio interferiu no sabor e textura dos queijos. No entanto, a impressão global foi semelhante ao controle nos tratamentos com até 50% de substituição do NaCl. A redução de sódio no queijo de coalho com substituição parcial de até 50% NaCl por KCl é uma alternativa possível para esse produto. / The “coalho” type cheese is a much-appreciated food because of its sensory characteristics. This cheese has a high sodium content to maintain its functional properties and features high sodium content to maintain its functional properties, especially the melting resistance, also the overdone consumption has been associated with health problems such as hypertension, heart and kidney problems. Therefore, the main objective of this study was to reduce sodium content by partially replacing sodium chloride (NaCl) with potassium chloride (KCl) in the following proportions: 0% KCl + 100% NaCl (control); 30% KCl + 70% NaCl; 50% KCl + 50% NaCl; 70% KCl + 30% NaCl and analyze the physicochemical aspects, sensory, melting capacity, proteolysis, texture profile and microbiological in 4 refrigerated storage times (2, 15, 30 and 60 days), with four replications. There was no variation neither in the centesimal composition neither in the calcium content when compared with the control sample. One of the most demanded characteristics of coalho cheese is resistance when heated, in other words, the melting. The melting analysis is important and for being, a quality parameter of the coalho cheese, and reducing sodium did not affect the melt proprieties. Therefore, the proteolysis showed an increase over time, but it did not influence in the cheese melting. The sodium and the potassium presented an alteration caused by the reduction of the sodium and the potassium chloride. Regarding the texture profile analysis, the parameters of hardness, cohesiveness and chewing behaved in a similar way in all treatments, however there was an alteration in the adhesiveness and elasticity. As for microbiological analyzes, there was alteration in the coliforms at 30 ºC and 45 ºC, filamentous fungi, yeasts and aerobic mesophylls analysis, in relation of time and in relation of treatments, however, the Staphylococcus aureus showed no alterations in the cheese. The appearance of the cheeses measured by sensory analysis was not affected by the use of potassium chloride, but the aroma received an lower score in the 70% KCl + 30%NaCl treatment. The use of potassium chloride interfered with the taste and texture of the cheeses. However, the overall impression was similar to the control in the treatments up to 50% off Nacl. The partial reduction of sodium in the coalho cheese with 50% replacement NaCl by KCL is a possible alternative for this product.

Submitted by Renata Lopes (renatasil82@gmail.com) on 2017-12-07T14:28:33Z No. of bitstreams: 1 rayanecamposalves.pdf: 1193241 bytes, checksum: 30a2fd49938c67b79a7ae55e6306164e (MD5) / Approved for entry into archive by Adriana Oliveira (adriana.oliveira@ufjf.edu.br) on 2017-12-22T11:29:58Z (GMT) No. of bitstreams: 1 rayanecamposalves.pdf: 1193241 bytes, checksum: 30a2fd49938c67b79a7ae55e6306164e (MD5) / Made available in DSpace on 2017-12-22T11:29:58Z (GMT). No. of bitstreams: 1 rayanecamposalves.pdf: 1193241 bytes, checksum: 30a2fd49938c67b79a7ae55e6306164e (MD5) Previous issue date: 2017-10-02 / O queijo de coalho é um alimento muito apreciado devido as suas características sensoriais. Apresenta alto teor de sódio para manutenção de suas propriedades funcionais, principalmente a resistência ao derretimento, porém, o consumo excessivo desse alimento tem sido associado à hipertensão arterial, e problemas cardíacos e renais. Portanto, o objetivo principal desse trabalho foi reduzir o teor de sódio por meio da substituição parcial do cloreto de sódio (NaCl) pelo cloreto de potássio (KCl) nas seguintes proporções: 0% KCl+100% NaCl (controle); 30% KCl+70% NaCl; 50% KCl+50% NaCl; 70% KCl+30% NaCl e avaliar os aspectos físico-químicos, sensoriais, capacidade de derretimento, proteólise, perfil de textura e microbiológico em quatro tempos de estocagem refrigerada (2, 15, 30 e 60 dias), em quatro repetições. A redução de sódio não influenciou na composição centesimal, no teor de cálcio, no pH e na atividade de água dos queijos quando comparados ao controle.Uma das características mais exigidas pelos consumidores do queijo de coalho é a resistência quando aquecido, ou seja, o derretimento. A análise de derretimento é importante, por ser um parâmetro de qualidade do queijo de coalho e a redução do sódio não influenciou no derretimento. Embora a proteólise apresentou um aumento ao longo do tempo, isso não impactou no derretimento dos queijos. O sódio e o potássio apresentaram alteração pela própria redução do cloreto de sódio e substituição pelo cloreto de potássio. Em relação à análise do perfil de textura, os parâmetros de dureza, coesividade e mastigabilidade se comportaram de forma semelhante em todos os tratamentos, porém houve alteração na adesividade e na elasticidade. Quanto às análises microbiológicas, houve alteração nos coliformes a 30ºC, coliformes a 45ºC, fungos filamentosos e leveduras e mesófilos aeróbios tanto em relação aos tratamentos, quanto ao tempo de armazenamento. No entanto, os Staphylococcus aureus não apresentaram alteração nos queijos. A aparência dos queijos, avaliada pela análise sensorial, não foi afetada pelo uso do cloreto de potássio, porém o aroma recebeu menor escore no tratamento 70% KCl+30% NaCl. O uso do cloreto de potássio interferiu no sabor e textura dos queijos. No entanto, a impressão global foi semelhante ao controle nos tratamentos com até 50% de substituição do NaCl. A redução de sódio no queijo de coalho com substituição parcial de até 50% NaCl por KCl é uma alternativa possível para esse produto. / The “coalho” type cheese is a much-appreciated food because of its sensory characteristics. This cheese has a high sodium content to maintain its functional properties and features high sodium content to maintain its functional properties, especially the melting resistance, also the overdone consumption has been associated with health problems such as hypertension, heart and kidney problems. Therefore, the main objective of this study was to reduce sodium content by partially replacing sodium chloride (NaCl) with potassium chloride (KCl) in the following proportions: 0% KCl + 100% NaCl (control); 30% KCl + 70% NaCl; 50% KCl + 50% NaCl; 70% KCl + 30% NaCl and analyze the physicochemical aspects, sensory, melting capacity, proteolysis, texture profile and microbiological in 4 refrigerated storage times (2, 15, 30 and 60 days), with four replications. There was no variation neither in the centesimal composition neither in the calcium content when compared with the control sample. One of the most demanded characteristics of coalho cheese is resistance when heated, in other words, the melting. The melting analysis is important and for being, a quality parameter of the coalho cheese, and reducing sodium did not affect the melt proprieties. Therefore, the proteolysis showed an increase over time, but it did not influence in the cheese melting. The sodium and the potassium presented an alteration caused by the reduction of the sodium and the potassium chloride. Regarding the texture profile analysis, the parameters of hardness, cohesiveness and chewing behaved in a similar way in all treatments, however there was an alteration in the adhesiveness and elasticity. As for microbiological analyzes, there was alteration in the coliforms at 30 ºC and 45 ºC, filamentous fungi, yeasts and aerobic mesophylls analysis, in relation of time and in relation of treatments, however, the Staphylococcus aureus showed no alterations in the cheese. The appearance of the cheeses measured by sensory analysis was not affected by the use of potassium chloride, but the aroma received an lower score in the 70% KCl + 30%NaCl treatment. The use of potassium chloride interfered with the taste and texture of the cheeses. However, the overall impression was similar to the control in the treatments up to 50% off Nacl. The partial reduction of sodium in the coalho cheese with 50% replacement NaCl by KCL is a possible alternative for this product.

O presente estudo aborda uma análise de fundamentação teórica a partir de um estudo de caso, com base no perfil empreendedor de um agente do agronegócio do setor leiteiro: Lair Antonio de Souza. Ele foi o fundador da marca de Laticínio Xandô, no ano de 1982, em Araras/SP embora sua trajetória empreendedora tenha começado bem antes. O trabalho atual objetiva contribuir para o estudo comportamental do empreendedorismo, enquanto se propõe a aprofundar aspectos envolvidos na construção e consolidação do perfil empreendedor do principal responsável pela história de sucesso da marca Xandô. A metodologia proposta permite a realização de pesquisa qualitativa e exploratória, parte apoiada em entrevistas semi-estruturadas aplicadas junto aos diferentes tipos de atores que conheceram e interagiram com o empresário Lair Antonio de Souza no passado e parte apoiada em pesquisa de entrevistas concedidas por ele em diferentes mídias e de depoimentos de familiares e funcionários. Como base metodológica para o tratamento das informações será utilizada a técnica de análise de discurso. Extrai-se dos resultados de que a forma com que o empreendedor enxergava o trabalho, como componente de sua cultura e visão de mundo, é tida por todos como a \"pedra fundamental\" de sua trajetória de sucesso. Na análise da história de vida deste empreendedor, busca-se entender como se deu a combinação de habilidades de liderança, inovação, articulação, assunção de riscos e de captura de oportunidades frente aos desafios que contextualizam, histórica, econômica e socialmente, o empreendimento na área de produção e comercialização de uma das mais antigas e relevantes marcas de leite tipo A no país. / An analysis of a case is adopted in this study - based on the entrepreneurial profile of an agent in the agribusiness, more specifically, in the dairy sector: Lair Antonio de Souza, founder of Xandô dairy brand in 1982 in Araras / SP (even though his entrepreneurial trajectory had begun a lot earlier). The results to be achieved aim to contribute to the study of entrepreneurship and deepen aspects involved in building and consolidating the entrepreneurial profile of the main responsible for the story of success related to Xandô brand as well. The proposed methodology allows the accomplishment of a qualitative and exploratory research supported by semi-structured interviews with the different types of actors who knew and interacted with the entrepreneur (Lair Antonio de Souza) in the past. Some interviews he gave to different media together with accounts provided by family members and employees were also taken into consideration in our research. As a methodological basis for the processing of the information the discourse analysis technique will be used. We conclude that the way the entrepreneur considered the activities related to the operation was a component of his culture and world view, and as such viewed as the \"cornerstone\" of his trajectory of success. Through the analysis of this entrepreneur\'s history of life we attempt to understand how the combination of abilities such as leadership, innovation, articulation, risk-taking, and the capture of opportunities in the face of challenges (which contextualize historically, economically and socially the entrepreneurship related to the production and commercialization of one of the oldest and most relevant brands of type \'A\' milk in the country) took place.