Caracterización de la producción y uso del lactosuero en las empresas lácteas (Campo Fino y Foodasa) de la parroquia San Miguel del cantón Salcedo provincia de Cotopaxi.
Whey is the liquid resulting from the coagulation of milk during cheese making. This is obtained after the separation of caseins and fat. Whey constitutes approximately 90% of the volume of the milk used in the production of cheeses and contains most of its water-soluble compounds. The present resea...
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| Format: | bachelorThesis |
| Langue: | spa |
| Publié: |
2021
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| Accès en ligne: | http://repositorio.utc.edu.ec/handle/27000/10128 |
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