OBTAINING A SYMBIOTIC DRINK FROM FRESH CHEESE SERUM

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In the research it was possible to obtain a symbiotic drink, starting from whey, which was subjected to a pasteurization followed by a protein separation using the isoelectric point of the serum, thus precipitating the β - lactoglobulin and separating it by transfer, using two types of Ferments 1. (...

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Detalles Bibliográficos
Autores: Ricaurte Ortiz, Paul, Rodas Espinoza, Sonia, Mármol Cuadrado, Luis
Formato: artículo
Fecha de Publicación:2017
Institución:Universidad Nacional Mayor de San Marcos
Repositorio:Revistas - Universidad Nacional Mayor de San Marcos
Lenguaje:español
OAI Identifier:oai:ojs.csi.unmsm:article/13950
Enlace del recurso:https://revistasinvestigacion.unmsm.edu.pe/index.php/idata/article/view/13950
Nivel de acceso:acceso abierto
Materia:Beverage
symbiotic
Whey
Cheese
Bebida
simbiótica
Lactosuero
Quesería
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spelling OBTAINING A SYMBIOTIC DRINK FROM FRESH CHEESE SERUMObtención de una bebida simbiótica a partir de suero dulce de queseríaRicaurte Ortiz, PaulRodas Espinoza, SoniaMármol Cuadrado, LuisBeveragesymbioticWheyCheeseBebidasimbióticaLactosueroQueseríaIn the research it was possible to obtain a symbiotic drink, starting from whey, which was subjected to a pasteurization followed by a protein separation using the isoelectric point of the serum, thus precipitating the β - lactoglobulin and separating it by transfer, using two types of Ferments 1. (YO-MIXTM 495), and 2. (LAT BY 9R), these ferments are inoculated at 42 and 37 ° C. Maintaining these temperatures during 3:30 and 6:00 hours respectively. The incorporation of inulin and oligofructose, is 0.85%, thus acquiring a percentage of 0.58% of oligofructose in the lacto serum drink. A bifactorial design was applied: A is the percentage of whey (100, 75 and 50) and B is the yeast, with a total of 18 treatments, the analyzes were:protein, solids, lactic acid bacteria, Lactic acid, coliforms. Statistical results show that the best treatment for serum lactobacillus is 100% A1B2 and LAT BY 9REn la investigación se logró obtener una bebida simbiótica, partiendo de lacto suero, el cual se lo sometió a una pasteurización seguido de una separación proteica empleando el punto isoeléctrico del suero, precipitando así la β – lactoglobulina y separándola por trasiego, empleando dos tipos de fermentos lácteos 1.(YO-MIXTM 495), y el 2.(LAT BY 9R), estos fermentos se los inocula a 42 y 37 ºC manteniendo estas temperaturas durante 3:30 y 6:00 horas respectivamente. La incorporación de inulina y oligofructosa, es del 0.85%, adquiriendo de esta manera un porcentaje del 0.58% de oligofructosa en la bebida de lacto suero. Se aplicó un diseño bifactorial: A es el porcentaje de lacto suero (100, 75 y 50) y B es el fermento, con un total de 18 tratamientos, los análisis realizados fueron: proteína, fibra, bacterias ácido lácticas, coliformes.Los resultados estadísticos muestran que el mejor tratamiento para el lacto suero es A1B2 100 % y LAT BY 9RFacultad de Ingeniería Industrial, Universidad Nacional Mayor de San Marcos2017-12-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://revistasinvestigacion.unmsm.edu.pe/index.php/idata/article/view/1395010.15381/idata.v20i2.13950Industrial Data; Vol. 20 No. 2 (2017); 7-14Industrial Data; Vol. 20 Núm. 2 (2017); 7-141810-99931560-9146reponame:Revistas - Universidad Nacional Mayor de San Marcosinstname:Universidad Nacional Mayor de San Marcosinstacron:UNMSMspahttps://revistasinvestigacion.unmsm.edu.pe/index.php/idata/article/view/13950/12314Derechos de autor 2017 Paul Ricaurte Ortiz, Sonia Rodas Espinoza, Luis Mármol Cuadradohttps://creativecommons.org/licenses/by-nc-sa/4.0info:eu-repo/semantics/openAccessoai:ojs.csi.unmsm:article/139502021-07-14T10:00:13Z
dc.title.none.fl_str_mv OBTAINING A SYMBIOTIC DRINK FROM FRESH CHEESE SERUM
Obtención de una bebida simbiótica a partir de suero dulce de quesería
title OBTAINING A SYMBIOTIC DRINK FROM FRESH CHEESE SERUM
spellingShingle OBTAINING A SYMBIOTIC DRINK FROM FRESH CHEESE SERUM
Ricaurte Ortiz, Paul
Beverage
symbiotic
Whey
Cheese
Bebida
simbiótica
Lactosuero
Quesería
title_short OBTAINING A SYMBIOTIC DRINK FROM FRESH CHEESE SERUM
title_full OBTAINING A SYMBIOTIC DRINK FROM FRESH CHEESE SERUM
title_fullStr OBTAINING A SYMBIOTIC DRINK FROM FRESH CHEESE SERUM
title_full_unstemmed OBTAINING A SYMBIOTIC DRINK FROM FRESH CHEESE SERUM
title_sort OBTAINING A SYMBIOTIC DRINK FROM FRESH CHEESE SERUM
dc.creator.none.fl_str_mv Ricaurte Ortiz, Paul
Rodas Espinoza, Sonia
Mármol Cuadrado, Luis
author Ricaurte Ortiz, Paul
author_facet Ricaurte Ortiz, Paul
Rodas Espinoza, Sonia
Mármol Cuadrado, Luis
author_role author
author2 Rodas Espinoza, Sonia
Mármol Cuadrado, Luis
author2_role author
author
dc.subject.none.fl_str_mv Beverage
symbiotic
Whey
Cheese
Bebida
simbiótica
Lactosuero
Quesería
topic Beverage
symbiotic
Whey
Cheese
Bebida
simbiótica
Lactosuero
Quesería
description In the research it was possible to obtain a symbiotic drink, starting from whey, which was subjected to a pasteurization followed by a protein separation using the isoelectric point of the serum, thus precipitating the β - lactoglobulin and separating it by transfer, using two types of Ferments 1. (YO-MIXTM 495), and 2. (LAT BY 9R), these ferments are inoculated at 42 and 37 ° C. Maintaining these temperatures during 3:30 and 6:00 hours respectively. The incorporation of inulin and oligofructose, is 0.85%, thus acquiring a percentage of 0.58% of oligofructose in the lacto serum drink. A bifactorial design was applied: A is the percentage of whey (100, 75 and 50) and B is the yeast, with a total of 18 treatments, the analyzes were:protein, solids, lactic acid bacteria, Lactic acid, coliforms. Statistical results show that the best treatment for serum lactobacillus is 100% A1B2 and LAT BY 9R
publishDate 2017
dc.date.none.fl_str_mv 2017-12-21
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://revistasinvestigacion.unmsm.edu.pe/index.php/idata/article/view/13950
10.15381/idata.v20i2.13950
url https://revistasinvestigacion.unmsm.edu.pe/index.php/idata/article/view/13950
identifier_str_mv 10.15381/idata.v20i2.13950
dc.language.none.fl_str_mv spa
language spa
dc.relation.none.fl_str_mv https://revistasinvestigacion.unmsm.edu.pe/index.php/idata/article/view/13950/12314
dc.rights.none.fl_str_mv Derechos de autor 2017 Paul Ricaurte Ortiz, Sonia Rodas Espinoza, Luis Mármol Cuadrado
https://creativecommons.org/licenses/by-nc-sa/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Derechos de autor 2017 Paul Ricaurte Ortiz, Sonia Rodas Espinoza, Luis Mármol Cuadrado
https://creativecommons.org/licenses/by-nc-sa/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Facultad de Ingeniería Industrial, Universidad Nacional Mayor de San Marcos
publisher.none.fl_str_mv Facultad de Ingeniería Industrial, Universidad Nacional Mayor de San Marcos
dc.source.none.fl_str_mv Industrial Data; Vol. 20 No. 2 (2017); 7-14
Industrial Data; Vol. 20 Núm. 2 (2017); 7-14
1810-9993
1560-9146
reponame:Revistas - Universidad Nacional Mayor de San Marcos
instname:Universidad Nacional Mayor de San Marcos
instacron:UNMSM
instname_str Universidad Nacional Mayor de San Marcos
instacron_str UNMSM
institution UNMSM
reponame_str Revistas - Universidad Nacional Mayor de San Marcos
collection Revistas - Universidad Nacional Mayor de San Marcos
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1795238303256018944
score 13.871978
OBTAINING A SYMBIOTIC DRINK FROM FRESH CHEESE SERUM
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