Valorización del suero de leche: Una visión desde la biotecnología

Pais-Chanfrau, José Manuel; Núñez-Pérez, Jimmy; Fiallos, Marco; Intriago, Leonor Margarita Rivera; Toledo, Luis E. Trujillo; Guerrero, Milton J. Cuaran

doi:10.21931/rb/2017.02.04.11

Cited by 8 publications

(5 citation statements)

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“…Whey protein is a by-product of the cheese-making process, it is produced when milk coagulates and separates into two main components: rennet (cheese) and liquid (whey) which contains nutrients, proteins, lactose, minerals (calcium and potassium), vitamins (B complex), beneficial bioactive compounds [79]. Quality depends on the manufacturing process, on the specification of the final product by following guidelines and regulations [36].…”

Section: Edible Coatingsmentioning

confidence: 99%

Postharvest Alternatives in Banana Cultivation

Ruiz Medina,

Ruales

2024

Preprint

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The banana, also known as plantain in some places, is a tropical fruit widely consumed and appreciated around the world. Its scientific name is Musa paradisiaca and it belongs to the Musaceae family. This fruit is native to Southeast Asia but is currently cultivated in various tropical and subtropical regions, is harvested throughout all the year and planted in 130 countries, 75% of which is produced mainly in India, Ecuador, Brazil, Colombia, Costa Rica and China. The use of some post-harvest treatments (gradening, modification of the atmosphere, coatings and refrigeration, among others) are important for guarantee of safe, healthy and high-quality foods in the century XXI. This review details mechanical damage after harvest, management of environmental parameters (temperature and relative humidity), control of gases involved in storage and transportation, treatment with wax, coatings, the use of antifungal compounds and packaging necessary for the export of the fruit.

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Section: Edible Coatingsmentioning

confidence: 99%

Postharvest Alternatives in Banana Cultivation

Ruiz Medina,

Ruales

2024

Preprint

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“…Therefore, making a fermented beverage, such as the ones obtained in the present study, which possesses probiotic and prebiotic properties, and with high levels of antioxidant capacity, could be an attractive alternative, compared to assuming the high costs that would be required for its treatment before its deposition to the environment as a high-polluted agro-industrial waste [43,44].…”

Section: Introductionmentioning

confidence: 99%

Multi-Objective Optimization of Beverage Based on Lactic Fermentation of Goat’s Milk Whey and Fruit Juice Mixes by Kefir Granules

et al. 2022

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Numerous fruits are produced in Ecuador, of which about 40% are never eaten. In addition, fresh goat cheeses are in high demand. However, goat cheese generates goat milk whey with high contamination loads, and, therefore, it must be adequately treated before being discharged into ecosystems. This research aims to use a mixture of tree tomato, common strawberry juices, and goat’s milk whey, to be statically fermented by milk and water kefir grains (WKG) for 48 h. For this, a dual mixture design of L-optimal response surface methodology was carried out to find the conditions that maximized all the responses evaluated (lactic-acid bacteria and yeasts concentrations and the overall acceptability assessed on a 7-point scale). Experiments were carried out in San Gabriel, Ecuador. Temperatures during the day and night were 20.2 ± 0.3 °C and 18.7 ± 0.3 °C, respectively. Three conditions were selected, where the highest response values were reached. Complementary experiments demonstrated the validity of the models. When comparing the results of the present study with similar ones carried out previously, higher values were observed in the concentration of yeasts, which seems related to the presence of the WKG. It is concluded that they could be suitable functional beverage candidates.

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“…El lactosuero se define como la fracción de la leche de cualquier especie que no precipita debido a la acción del cuajo o de los ácidos durante el proceso de elaboración de quesos, y que contiene componentes de alto valor nutricional (aproximadamente el 50% de los nutrientes de la leche original) [1,2]. Tradicionalmente, se lo consideraba como un elemento no deseable, de escaso interés y de alto costo de eliminación, por lo que la práctica más común ha sido sencillamente verterlo en los cursos de agua, lo que es muy perjudicial desde el punto de vista ambiental ya que alcanza valores de DQO y DBO 5 de 60-80 y 30-50 kg m −3 , respectivamente; fuerza contaminante equivalente a la de las aguas negras producidas en un día por aproximadamente 500 personas [3,4,5].…”

Section: Introductionunclassified

“…Las grandes empresas han podido aprovecharlo y hoy en día, a través de tecnologías de membranas y secado, se obtienen varios derivados como suero en polvo, suero en polvo desmineralizado, concentrados de proteína de suero (WPC), aislados de proteína de suero (WPI) y lactosa de grado alimenticio, para lo cual se requiere de grandes volúmenes de suero (300,000-600,000 L/día) y de costosas inversiones en instalaciones y equipos; no obstante, las micro y pequeñas industrias queseras destinan el lactosuero para alimentación animal, lo desechan o lo utilizan para riego de campos cultivados, desperdiciando una importante fuente de macro y micronutrientes que pueden emplearse como alimento humano, perjudicando el medioambiente y salinizando los suelos afectando la actividad agrícola [4,5]. Por otro lado, algunas queserías recurren a la producción de ricota, aprovechando solamente las propiedades nutricionales de las proteínas, no así sus propiedades funcionales debido a la desnaturalización por parte del proceso y, además, aparece un residuo que es el suero de ricota, el cual es altamente contaminante por su aporte en carga orgánica [5,6].…”

Section: Introductionunclassified

Whey Revalorization through the Development of Spreadable Cheeses

Agustina

Diego

Darío

2022

espoch

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The whey from small cheese factories is commonly discarded or used for animal feed, altering the environment and wasting a source of nutrients that can be used as human food. Therefore, the use of byproducts and local inputs are viable alternatives for the development of marketable products, increasing the sustainability of dairy industries. The aim of this work was to develop a spreadable cheese from whey, similar to a leading brand of cheese in the Argentine market, using national ingredients. A factorial design of two factors (modified starch and gelatin) with three levels of concentration (0.5, 0.7, and 0.9%) was used. The responses evaluated were: (i) colorimetric characteristics (CIElab: L*, a*, b*, C*

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Valorización del suero de leche: Una visión desde la biotecnología

Cited by 8 publications

References 0 publications

Postharvest Alternatives in Banana Cultivation

Postharvest Alternatives in Banana Cultivation

Multi-Objective Optimization of Beverage Based on Lactic Fermentation of Goat’s Milk Whey and Fruit Juice Mixes by Kefir Granules

Whey Revalorization through the Development of Spreadable Cheeses

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