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Con la presencia de la gran mayoría de las industrias lácteas del Uruguay, visitantes de Argentina, Brasil, Chile, Colombia, Costa Rica, entre otros países, culminó ayer el 4to. Congreso Internacional de Lechería de AUTEL (Asoc. Uruguaya de Técnicos en Lechería).
En el Congreso se dieron cita destacados profesionales que aportaron sus conocimientos en las diferentes conferencias y talleres que integraron el nutrido programa del evento.
La temática abordada en esta 4ta edición del congreso giró en torno a las cuestiones técnicas que más interesan a la industria láctea de la región: perspectivas del sector lácteo, nuevos retos y desafío,( Ing. Gabriel Bagnato- INALE), Sistemas de Estabilizantes en leches fermentadas y helados (Dr. Murilo Pires de Brasil), oportunidades en el desarrollo de nuevos producos lácteos con baja lactosa ( Ing. Marcelo Pedras de Brasil), aumento de la productividad en planta ( Lic., Mariano Iocco de Argentina), presencia de esporulados aerobios en tambos y su incidencia en productos lácteos ( Ing. Jorge Bermúdez de Uruguay), como afecta la urea en leche al proceso de elaboración y al producto final ( mesa redonda integrada por Ing. Jorge Bermúdez, TL Reynaldo Martínez y Dr. Vet. Darío Hirigoyen de Colaveco, todos de Uruguay), dulce de leche con agregado de lactasa, suero líquido y en polvo (TL Oscar Piñeyro de Uruguay)
Los quesos también fueron protagonistas no solo con la gran fondue que coronó el primer día del evento sino por las confrencias dictadas por prestigiosos disertantes como Laura Robert ( Inti Argentina) que habló sobre "Rendimiento quesero, nuevas tecnologías y procedimientos para favorecerlo", Adrián Gauna ( de Argentina pero radicado en Italia) que interesó al público con su disertación sobre "Defectos en Quesos asociados a la calidad de leche" y Roland Perrin, especialista francés que tuvo a su cargo los temas de "Elaboración de quesos con leche concentrada", "Tecnología de elaboración de quesos con hongos" .
Las leches finas también dijeron presente con una conferencia sobre características físico químicas y de procesamiento.
Los talleres de evaluación sensorial estuvieron a cargo del Lic. Germán Araniar del INTI Láctos de Argentina.
Gabe destacar que se presentaron interesantes y novedosos trabajos científicos provenientes de Brasil, Colombia y Argentina.
Una muestra comercial y espacios para la camaradería completaron el evento.
