Contenido de proteína, grasa y lactosa de los lactosueros ácidos de nueve empresas procesadoras de queso doble crema en el municipio de belén (Boyacá)

Erika Marcela  Pineda; Golda Meyer  Torres Vargas; Heley Estefany  Cepeda Fonseca

doi:10.22490/25394088.5603

Vol. 15 No. 4 (2021): Número Especial

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2021-11-20

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Protein, fat and lactose content of acid whey from nine double cream cheese processing companies in the municipality of Belén (Boyacá)

DOI: https://doi.org/10.22490/25394088.5603

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Original article

Erika Marcela Pineda

Golda Meyer Torres Vargas

Heley Estefany Cepeda Fonseca

Acid whey is a byproduct generated from the double cream cheese process that can be used in formulations given its high nutritional content. The objective of this work was to determine the protein, fat and lactose content of acid whey from nine companies in the municipality of Belén, department of Boyacá, Colombia, in order to know its composition and prospect its uses as raw material in the food industry. For this, a completely randomized block design was carried out. The whey obtained from each company were determined in triplicate: protein (%m/m), fat (%m/m) and lactose (%m/m) as the main parameters for their valuation, using the ultrasonic milk analyzer equipment. ref lactoscan sp milkotronic. The results of the ANOVA registered significant differences for each of the chemical determinations. The average results indicated that the whey generated from the double cream cheese production process are rich in protein and low in fat, which is attractive for the production of food products, they can provide a moderate level of calories as they have a good lactose content. or serve as a substrate for other industrial processes using biotechnological processes.

fat, acid whey, lactose, protein, double cream cheese

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Pineda, E. M. ., Torres Vargas , G. M. ., & Cepeda Fonseca, H. E. (2021). Protein, fat and lactose content of acid whey from nine double cream cheese processing companies in the municipality of Belén (Boyacá). Publicaciones E Investigación, 15(4). https://doi.org/10.22490/25394088.5603

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Protein, fat and lactose content of acid whey from nine double cream cheese processing companies in the municipality of Belén (Boyacá)

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