Physicochemical evaluation of the dairy obtained from the pasteurized fresh cheese produced in the dairy process workshop in the Espam “MFL”

Authors

  • Ricardo Ramón Montesdeoca Párraga Escuela Superior Politécnica Agropecuaria de Manabí “Manuel Félix López” Campus Politécnico El Limón Ecuador.
  • Karen Piloso Chávez Escuela Superior Politécnica Agropecuaria de Manabí Manuel Félix López, Campus Politécnico El Limón Ecuador

DOI:

https://doi.org/10.5377/elhigo.v10i1.9921

Keywords:

Whey, Milk drink, probiotics

Abstract

Milk serum or whey is a liquid by-product obtained from the coagulation of milk during cheese making. It constitutes an economic source of protein, which gives multiple properties in many foods. Varieties of nutritional uses of this by-product have been demonstrated through many researches, determining that it is more profitable to use it than to discard it. The objective of this research was to evaluate the physical-chemical composition of the whey produced from the production of fresh pasteurized cheese produced in the dairy process in the area of the ESPAM "MFL", in order to certify that it is significant for its use as a substance Food grade in the formulation of fermented milk drinks or other dairy products. The milk used as raw material was subjected to a previous physical-chemical analysis, determining total solids (ST), pH, titratable acidity (AT), density and according to what is established in the Ecuadorian Technical Standard INEN 2594. Physical characterization -whey chemistry consisted of the determination of total solids (ST), pH, titratable acidity (AT), fat, proteins, density and the determination of lactose and minerals (LM) was performed by analytical difference. The values ​​obtained were statistically analyzed using the SPSS statistical package. The results obtained for the whey classify it as sweet whey, with excellent nutritional characteristics and important to be used in food technology for the production of dairy drinks fermented with probiotics, protein supplements, among other applications.

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Author Biographies

Ricardo Ramón Montesdeoca Párraga, Escuela Superior Politécnica Agropecuaria de Manabí “Manuel Félix López” Campus Politécnico El Limón Ecuador.

Ricardo Ramón Montesdeoca Párraga, Tecnólogo en Agroindustrias, Ingeniero Agroindustrial, Diploma Superior en Docencia Universitaria, Magister en Procesamiento de Alimentos, doctorante del Doctorado en Ciencias Agrarias de la Universidad del Zulia, Profesor Titular Investigador en la Carrera de Agroindustrias de la Escuela Superior Politécnica Agropecuaria de Manabí “Manuel Félix López” distintivo en: Ciencia y tecnología de la leche y sus derivados.

Karen Piloso Chávez, Escuela Superior Politécnica Agropecuaria de Manabí Manuel Félix López, Campus Politécnico El Limón Ecuador

Karen Piloso Chávez, Magister en Marketing de la Universidad de Especialidades Espíritu Santo, doctorante del Doctorado en Ciencias Agrarias de la Universidad del Zulia. Docente de la Escuela Superior Politécnica Agropecuaria MFL y participante en proyecto de investigación orientado a la línea de Desarrollo e Innovación en el sector agropecuario: Profesora en la Carrera de Agroindustrias de la Escuela Superior Politécnica Agropecuaria de Manabí “Manuel Félix López”.

Published

2020-06-30

How to Cite

Montesdeoca Párraga, R. R., & Piloso Chávez, K. (2020). Physicochemical evaluation of the dairy obtained from the pasteurized fresh cheese produced in the dairy process workshop in the Espam “MFL”. The Scientific Journal "El Higo&Quot;, 10(1), 2–10. https://doi.org/10.5377/elhigo.v10i1.9921

Issue

Section

Scientific articles