Physicochemical and microbiological characteristics of the Paipa cheese whey
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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| Format: | Online |
| Language: | spa |
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Universidad Pedagógica y Tecnológica de Colombia
2018
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| Online Access: | https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/8565 |
| _version_ | 1801706475251302400 |
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| author | López-Barreto, Ricardo Enrique Becerra-Jiménez, Mónica Liliana Borrás-Sandoval, Luis Miguel |
| author_facet | López-Barreto, Ricardo Enrique Becerra-Jiménez, Mónica Liliana Borrás-Sandoval, Luis Miguel |
| author_sort | López-Barreto, Ricardo Enrique |
| collection | OJS |
| description | 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 physicochemical and microbiological characteristics of samples of whey from three representative plants of Paipa cheese were analyzed. The averages evaluated showed significant statistical differences (P≤0,01) in the following parameters: calories, carbohydrates, humidity, fat, protein, mesophilic aerobes, molds, lactic acid bacteria (BAL), and yeast. The average results of the analyzed samples had values within the classification range of sweet whey, with an average pH of 5,7 and lactose of 5,1%; however, they lacked good sanitary quality. The benefits of the whey composition, particularly in regards to the averages in protein (0,71 ± 0,12), ashes (0,42) and fat (0,5 ± 0,14), and its counts in yeast (38 x 102 on average) and BAL (10,7 x 104 on average) position the Paipa cheese whey as an alternative as a culture medium and raw material for biotechnological processes in the production of different products in the food industry. |
| format | Online |
| id | oai:oai.revistas.uptc.edu.co:article-8565 |
| institution | Revista Ciencia y Agricultura |
| language | spa |
| publishDate | 2018 |
| publisher | Universidad Pedagógica y Tecnológica de Colombia |
| record_format | ojs |
| spelling | oai:oai.revistas.uptc.edu.co:article-85652021-08-02T21:41:07Z Physicochemical and microbiological characteristics of the Paipa cheese whey Caracterización físico-química y microbiológica del lactosuero del queso Paipa López-Barreto, Ricardo Enrique Becerra-Jiménez, Mónica Liliana Borrás-Sandoval, Luis Miguel lactic acid bacteria Paipa cheese whey yeast Agronomic Engineering bacterias ácido lácticas lactosuero levaduras queso Paipa 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 physicochemical and microbiological characteristics of samples of whey from three representative plants of Paipa cheese were analyzed. The averages evaluated showed significant statistical differences (P≤0,01) in the following parameters: calories, carbohydrates, humidity, fat, protein, mesophilic aerobes, molds, lactic acid bacteria (BAL), and yeast. The average results of the analyzed samples had values within the classification range of sweet whey, with an average pH of 5,7 and lactose of 5,1%; however, they lacked good sanitary quality. The benefits of the whey composition, particularly in regards to the averages in protein (0,71 ± 0,12), ashes (0,42) and fat (0,5 ± 0,14), and its counts in yeast (38 x 102 on average) and BAL (10,7 x 104 on average) position the Paipa cheese whey as an alternative as a culture medium and raw material for biotechnological processes in the production of different products in the food industry. El queso Paipa es el único queso madurado que se produce en Colombia; su lactosuero, al ser desechado de manera inadecuada, genera un problema ambiental, por lo que es necesario plantear opciones para industrializarlo y evitar así esta situación; adelantar su caracterización físico-química y microbiológica contribuye a este propósito. Se analizaron muestras de lactosuero de tres plantas representativas de queso Paipa; los promedios evaluados presentaron diferencias estadísticas significativas (P≤0,01) en los parámetros de calorías, carbohidratos, humedad, grasa, proteína, aerobios mesófilos, mohos, bacterias ácido lácticas (BAL) y levaduras. Los resultados promedios de las muestras analizadas tienen valores en el rango de clasificación como suero dulce, con un pH promedio de 5,7, y lactosa de 5,1 %; sin embargo, estos no presentaron buena calidad sanitaria. Las bondades del lactosuero del queso Paipa en su composición, en lo referente a los promedios en proteína (0,71 ± 0,12), cenizas (0,42), grasa (0,5 ± 0,14) y sus recuentos en levaduras en promedio de 38 x 102 y de BAL de 10,7 x 104, lo posicionan como alternativa para su uso como medio de cultivo y materia prima de procesos biotecnológicos en la elaboración de distintos productos en la industria alimentaria. Universidad Pedagógica y Tecnológica de Colombia 2018-07-06 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion research investigación application/pdf https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/8565 10.19053/01228420.v15.n2.2018.8565 Ciencia y Agricultura; Vol. 15 No. 2 (2018); 99-106 Ciencia y Agricultura; Vol. 15 Núm. 2 (2018); 99-106 2539-0899 spa https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/8565/7158 N.A. N.A. http://creativecommons.org/licenses/by/4.0 |
| spellingShingle | lactic acid bacteria Paipa cheese whey yeast Agronomic Engineering bacterias ácido lácticas lactosuero levaduras queso Paipa López-Barreto, Ricardo Enrique Becerra-Jiménez, Mónica Liliana Borrás-Sandoval, Luis Miguel Physicochemical and microbiological characteristics of the Paipa cheese whey |
| title | Physicochemical and microbiological characteristics of the Paipa cheese whey |
| title_alt | Caracterización físico-química y microbiológica del lactosuero del queso Paipa |
| title_full | Physicochemical and microbiological characteristics of the Paipa cheese whey |
| title_fullStr | Physicochemical and microbiological characteristics of the Paipa cheese whey |
| title_full_unstemmed | Physicochemical and microbiological characteristics of the Paipa cheese whey |
| title_short | Physicochemical and microbiological characteristics of the Paipa cheese whey |
| title_sort | physicochemical and microbiological characteristics of the paipa cheese whey |
| topic | lactic acid bacteria Paipa cheese whey yeast Agronomic Engineering bacterias ácido lácticas lactosuero levaduras queso Paipa |
| topic_facet | lactic acid bacteria Paipa cheese whey yeast Agronomic Engineering bacterias ácido lácticas lactosuero levaduras queso Paipa |
| url | https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/8565 |
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