Propuesta para la elaboración de una bebida láctea energizante a partir del lactosuero en la empresa Casalac

The present work presents a proposal for the elaboration of an energy drink through the use of the nutritional properties of whey, which are obtained as a by-product in the cheese production of the company Casalac, located in the municipality of Casanare. The analysis of the physicochemical properties of whey was initially carried out in order to determine the type of whey with which the formulation of the beverage would be developed. In this way the composition of the same was determined and proceeded to the conditioning of the raw material conducting operations of filtration and pasteurization. Taking into account the physicochemical parameters analyzed, we searched for bibliographical references that served as support for the experimental design, determining the beverage formulation, the enzymatic hydrolysis of whey was selected using the enzyme B - galactose and the base jelly of the drink . After obtaining the jelly, we proceed to the design of experiments to determine the appropriate formulation of the energy drink, based on the current food regulations in Colombia, and carried out the tests of stability of the beverage, shelf life and nutritional content , When using taurine as an energizing substance.

• Fecha de publicación: 2017
• Institución: Universidad de América
• Repositorio: Lumieres
• Idioma: spa
• OAI Identifier: oai:repository.uamerica.edu.co:20.500.11839/6590
• Acceso en línea: https://hdl.handle.net/20.500.11839/6590
• Palabra clave: Hidrólisis enzimática; Sustancia energizante; Demanda de oxígeno; Enzymatic hydrolysis; Energizing substance; Oxygen demand; Tesis y disertaciones académicas
• License: Atribución – No comercial – Compartir igual