Diseño del proceso de producción de lactosa a partir del Lactosuero para la microempresa lácteos Mayrita de la parroquia Guaytacama del cantón Latacunga
Whey is a by-product obtained by the precipitation of casein in the processing of milk for cheese making, it is a substance that has a high nutrient content. However, in the country it is wasted as it is used as feed for pigs and as waste, generating environmental problems. The lack of knowledge on...
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| Format: | bachelorThesis |
| Jezik: | spa |
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2022
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| Online dostop: | http://repositorio.utc.edu.ec/handle/27000/9586 |
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Označite | Izvleček: | Whey is a by-product obtained by the precipitation of casein in the processing of milk for cheese making, it is a substance that has a high nutrient content. However, in the country it is wasted as it is used as feed for pigs and as waste, generating environmental problems. The lack of knowledge on the part of the dairy industries has meant that this by-product is not valued to obtain new products. However, certain industries use techniques to process whey into a useful value-added product with wide use as a substitute for other ingredients in the manufacture of confectionery, bakery and dairy products. In the present work, the bibliographic modality was used to rescue scientific articles, academic works, books and websites necessary for the foundation of this research with the objective of designing the production process of lactose from whey for use in the food industry. The type of research that was carried out is of an exploratory type since based on antecedents it is verified that this process is little used in Ecuador, and also of a descriptive type since at the end of the investigation it is intended to represent the process of elaboration of lactose, through the design of the production process. To carry out the design of the production process, the factors involved were analyzed, such as the technological equipment: cooling tank, reverse osmosis plant, simple effect evaporator, crystallizing tank, centrifuge, spray drying machine, hammer mill, mesh nylon for sifting; direct and indirect costs of production. Considering those factors, the process begins with the reception of whey, reverse osmosis, evaporation, crystallization, centrifugation, drying, grinding, sifting and packaging. Concluding that this process allows the production of lactose taking advantage of the whey residue from cheese making. |
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