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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Hlavní autoři:	López-Barreto, Ricardo Enrique, Becerra-Jiménez, Mónica Liliana, Borrás-Sandoval, Luis Miguel
Médium:	Online
Jazyk:	spa
Vydáno:	Universidad Pedagógica y Tecnológica de Colombia 2018
Témata:	lactic acid bacteria Paipa cheese whey yeast Agronomic Engineering bacterias ácido lácticas lactosuero levaduras queso Paipa
On-line přístup:	https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/8565

Caracterización físico-química y microbiológica del lactosuero del queso paipa Autor López Barreto, Ricardo Enrique, Becerra Jiménez, Mónica Liliana, Borrás Sandoval, Luis Miguel

Vydáno 2018

Artículo de revista