This article aims to understand the perceptions of young rural entrepreneurs about the difficulties in investing in family farms in which they work. Ninety-eight people were interviewed at the event “Meeting of Young Entrepreneurs of the Rural Environment of Santa Catarina: the rural youth leading the sustainable development”, held in May 2019. The methodology applied in this paper is qualitative and quantitative, through a bibliographic review and a numerical analysis on work conditions and workers’ profile. A brief theoretical background is presented to facilitate the understanding of the results and their relation to family farming, entrepreneurship and its reality in Brazil. As a result, the economic issue was pointed out with 34% of the cases, as a hinter to undertake in rural properties, followed by the lack and low qualification of the workforce available with 12.6% of the cases and the lower selling price for the producer with 7.6% of the cases.
Resumo: O Kochkäse é um queijo originário da Alemanha, no Brasil é produzido e consumido no Vale do Itajaí (SC), cuja região apresenta forte influência da cultura e costumes da colonização alemã. No processo tradicional de fabricação do queijo Kochkäse, é utilizado leite cru, o que dificulta a sua comercialização frente às exigências do Ministério da Agricultura Pecuária e Abastecimento (MAPA). Esse impedimento vem reduzindo a sua produção e consequentemente reduzindo o consumo, colocando em risco a perpetuação de uma tradição. Segundo os consumidores deste tipo de queijo, a forma de produção interfere na qualidade sensorial do produto, o que causa uma baixa aceitação do queijo produzido com leite pasteurizado. Com isso, o objetivo deste trabalho foi identificar diferenças nas características sensoriais entre o queijo Kochkäse produzido com leite cru e o queijo produzido com leite pasteurizado. Os resultados obtidos através de análise sensorial discriminativa, utilizando-se teste triangular, demonstraram a existência de diferenças nas
This study aimed to evaluate the physical-chemical characteristics and the viability of lactic acid bacteria during the fermentation process of the yogurt and after the freeze-dried process, in addition to testing three thickener formulations for the rehydration of the yogurt powder. During the fermentation process, the production of lactic acid and the growth of lactic acid bacteria were accompanied. Before and after freeze-dried process, yogurt was analyzed for pH, titratable acidity, carbohydrates, proteins, lipids and viable lactic acid bacteria. After lyophilization, three thickener formulations were tested to evaluate the rehydration of powdered yogurt. At the end of the fermentation process, it was verified that the lactic acid bacteria grew to reach 7.8.107 UFC.g-1 and the acidity obtained was 9.27 g.L-1. The viable lactic acid bacteria count of freeze-dried and non-freeze-dried yogurt was 5.6.107 CFU.g-1 and 7.8.107 CFU.g-1, respectively. Non-freeze-dried and freeze-dried yogurts showed a content of 20.8% and 21.0% carbohydrates, 4.0% and 3.6% protein and 3.7% and 2.7% lipids, respectively. The combination of thickeners that provided viscosity similar to commercial yogurts was the guar gum, pectin and maltodextrin mix. Thus, it was possible to verify that the freeze-drying process maintains the physical-chemical characteristics and viability of lactic acid bacteria. In addition, the developed yogurt presented easy reconstitution at the time of consumption.
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