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Rico em proteínas, produto é cada vez mais utilizado pela indústria alimentícia. Está disponível para consulta pública, na página do Ministério da Agricultura, Pecuária e Abastecimento, instrução normativa que estabelece os padrões de identidade e qualidade do soro de leite destinado ao comércio nacional e internacional. O regulamento proposto fixa critérios para uso do soro na produção de alimentos.
A norma de 1985 apenas estabelecia regras para o transporte, já que o soro era pouco aproveitado na indústria alimentícia e a maior parte descartada como resíduo industrial. O novo regulamento atualiza regras importantes e estabelece novos critérios. Um deles permite que a indústria de laticínios receba soro de outros estabelecimentos, algo que não era possível anteriormente.
O soro do leite ou soro doce é extraído durante o processo de fabricação do queijo e similares. O produto possui, em sua composição, proteínas de alto valor biológico que, cada vez mais, são utilizadas pela indústria alimentícia. Essas proteínas são aproveitadas na fabricação de bebidas lácteas, achocolatados, compostos lácteos e suplementos alimentares de atletas.
A consulta pública possibilita a participação da sociedade na tomada de decisão das ações governamentais, tornando o processo mais democrático e transparente. Os anteprojetos são colocados à disposição da população, por períodos variados e que podem ser prorrogados, para sugestões e comentários. As contribuições são analisadas e, se consideradas pertinentes, acatadas na versão final.
As sugestões devem ser encaminhadas, por escrito, para a Divisão de Normas Técnicas da Coordenação Geral de Programas Especiais do Departamento de Inspeção de Produtos Animais (DNT/CGPE/DIPOA), ou para o endereço eletrônico [email protected].
