Determinación de una alternativa viable para el aprovechamiento del lactosuero generado por la empresa quesillos armero guayabal
This project seeks to provide an alternative for the use of the whey generated as waste in the company Quesillos Armero Guayabal located in the municipality of Puerto Boyacá. Whey is a remnant that is obtained during the manufacture of cheeses and that causes some difficulties due to the amount of o...
- Autores:
- Tipo de recurso:
- Fecha de publicación:
- 2021
- Institución:
- Universidad de América
- Repositorio:
- Lumieres
- Idioma:
- spa
- OAI Identifier:
- oai:repository.uamerica.edu.co:20.500.11839/8312
- Acceso en línea:
- https://hdl.handle.net/20.500.11839/8312
- Palabra clave:
- Bebidas
Bibliometría
Lactosuero
Bibliometrics
Drinks
Whey
Tesis y disertaciones académicas
- Rights
- License
- Atribución – No comercial
| Summary: | This project seeks to provide an alternative for the use of the whey generated as waste in the company Quesillos Armero Guayabal located in the municipality of Puerto Boyacá. Whey is a remnant that is obtained during the manufacture of cheeses and that causes some difficulties due to the amount of organic matter it has. For the development of this project, an investigation of the role of whey in the market was carried out and its composition was evaluated theoretically, obtaining mainly 46 g / kg of lactose and 7.10 g / kg of proteins. |
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