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Expotech 2021
Vol. 15 No. 4 (2021): Número Especial
Published 2021-11-20
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When the Publicaciones e Investigaciones Journal receives an original study or article from its author(s), whether by email, postal service, or the platforms available for said purpose, know that it may be published in physical or electronic formats in national or international archives, databases, or SIRES. As such, Publications and Research authorizes the reproduction and citation of said material, provided that the description of information is carried out in conformity with bibliographic norms, and mention the corresponding names, authors, article, issue, and pages. Publications and Research, in advance, expresses that the information, concepts, and methods are the responsibility of the author(s). As such, the UNAD does not have any influence whatsoever over that expressed in the manuscript.

Article

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
Erika Marcela Pineda
Golda Meyer Torres Vargas
Heley Estefany Cepeda Fonseca
PDF (Spanish)

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.

keywords: fat, acid whey, lactose, protein, double cream cheese
license

Copyright (c) 2022 Publicaciones e Investigación

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

When the Publicaciones e Investigaciones Journal receives an original study or article from its author(s), whether by email, postal service, or the platforms available for said purpose, know that it may be published in physical or electronic formats in national or international archives, databases, or SIRES. As such, Publications and Research authorizes the reproduction and citation of said material, provided that the description of information is carried out in conformity with bibliographic norms, and mention the corresponding names, authors, article, issue, and pages. Publications and Research, in advance, expresses that the information, concepts, and methods are the responsibility of the author(s). As such, the UNAD does not have any influence whatsoever over that expressed in the manuscript.

How to Cite
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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