Preparation of spreadable from soluble proteins recovered from cheese whey
DOI:
https://doi.org/10.53591/rug.v120i2.708Keywords:
Acidity, whey, soluble proteins, product spreadAbstract
Lacto serumis a dairy sub product obtained after the casein precipitation during the cheese production, which is rich in nutrients of high biological value, especially protein and lactose, the latter is the main whey component, however a significant proportion of milk soluble proteins represents the 20% of total milk proteins, which are glycoproteins and holoproteins. The main soluble proteins and those who will be studied in this research are: p-lacto globulin and a-lacto albumin proteins. The main purpose of this research was to recover the serum soluble proteins of the diary whey in the development of an alimentary product like a type of spreadable cream cheese, through an easy technological process application addressed to small and medium Ecuadorian industries. The used methodology has the following steps: 1) Physical, chemical and microbiological characterization of the initial whey. 2) Design, development and physico-chemical and microbiological characteristics of the
spread. The results are an alternative to improve production yields in the cheese industry.
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