Physicochemical and microbiological characteristics of the Paipa cheese whey

Physicochemical and microbiological characteristics of the Paipa cheese whey

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Paipa cheese is the only ripened cheese in Colombia. The whey of Paipa cheese can be considered an environmental problem; therefore, its characterization may contribute to propose options for its industrialization, and to guarantee that the whey is discarded in proper manners. The...

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Bibliographic Details
Main Authors: López-Barreto, Ricardo Enrique, Becerra-Jiménez, Mónica Liliana, Borrás-Sandoval, Luis Miguel
Format: Online
Language:spa
Published: Universidad Pedagógica y Tecnológica de Colombia 2018
Subjects:
lactic acid bacteria
Paipa cheese
whey
yeast
Agronomic Engineering
bacterias ácido lácticas
lactosuero
levaduras
queso Paipa
Online Access:https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/8565

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https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/8565