Evaluación del lactosuero producido en la asociación Producoop de Salinas de Guaranda, para la elaboración de bebidas con características nutricionales
In the research carried out, the whey produced in the Agricultural Production Cooperative was evaluated the "Salinerito", which is used as feed for animals or dumped directly into the drain thus wasting its main properties, at the laboratory level it was characterized by physical analysis-...
সংরক্ষণ করুন:
| প্রধান লেখক: | |
|---|---|
| অন্যান্য লেখক: | |
| বিন্যাস: | bachelorThesis |
| ভাষা: | spa |
| প্রকাশিত: |
2019
|
| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | http://dspace.ueb.edu.ec/handle/123456789/3133 |
| ট্যাগগুলো: |
ট্যাগ যুক্ত করুন
কোনো ট্যাগ নেই, প্রথমজন হিসাবে ট্যাগ করুন!
|
ট্যাগ যুক্ত করুন | সংক্ষিপ্ত: | In the research carried out, the whey produced in the Agricultural Production Cooperative was evaluated the "Salinerito", which is used as feed for animals or dumped directly into the drain thus wasting its main properties, at the laboratory level it was characterized by physical analysis- Chemicals under the INEN 2594: 2011 standard, sweet whey presents results of lactose 3.75%, milk protein 2.50%, milk fat 0.72%, ash 0.58%, titratable acidity 0.14%, pH 6.58 and microbiological analyzes are in the requested requirements according to the INEN 2594: 2011 standard, the results of acid whey in chemical physical analyzes are: lactose 4.25%, milk protein 2.84%, milk fat 0.12%, ash 0.53%, titratable acidity 0.62%, pH 4.95, in microbiological analyzes They are found in the requirements requested by the INEN 2594: 2011 standard. Contributing to the change of the productive matrix, with the development of new products and reducing the degree of environmental pollution produced by the whey, 3 drinks were made: fermented milk, flavored milk, dairy with ingredients, through sensory evaluation the treatment was obtained Most accepted of each dairy beverage and was evaluated at the laboratory level by performing physical-chemical analyzes of the fermented dairy beverage, giving us average results of 1.03% fat, 5.72% protein, 0.82% lactose, and in the microbiological results they presented absence according to the requirements requested by the INEN 2608: 2012 standard; for the flavored milk beverage, physical-chemical analyzes were performed, obtaining as average results of 5.43% protein, 0.86% lactose, in the same way for the dairy beverage with ingredients, physical-chemical analyzes were obtained, obtaining average results of 7.56% protein. , 0.84% of lactose and in the microbiological analysis of dairy beverages, absence was detected according to the requirements requested by the INEN 2609: 2012 norm of whey beverages |
|---|