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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Tipo de recurso:
Fecha de publicación:
2018
Institución:
Universidad Pedagógica y Tecnológica de Colombia
Repositorio:
RiUPTC: Repositorio Institucional UPTC
Idioma:
spa
OAI Identifier:
oai:repositorio.uptc.edu.co:001/10618
Acceso en línea:
https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/8565
https://repositorio.uptc.edu.co/handle/001/10618
Palabra clave:
lactic acid bacteria
Paipa cheese
whey
yeast
Agronomic Engineering
bacterias ácido lácticas
lactosuero
levaduras
queso Paipa
Rights
License
http://creativecommons.org/licenses/by/4.0
id REPOUPTC2_79a9b428b0c8940755efe923ff0ca63c
oai_identifier_str oai:repositorio.uptc.edu.co:001/10618
network_acronym_str REPOUPTC2
network_name_str RiUPTC: Repositorio Institucional UPTC
repository_id_str
spelling 2018-07-062024-07-05T18:11:30Z2024-07-05T18:11:30Zhttps://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/856510.19053/01228420.v15.n2.2018.8565https://repositorio.uptc.edu.co/handle/001/10618Paipa 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. application/pdfspaspaUniversidad Pedagógica y Tecnológica de Colombiahttps://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/8565/7158http://creativecommons.org/licenses/by/4.0http://purl.org/coar/access_right/c_abf2Ciencia y Agricultura; Vol. 15 No. 2 (2018); 99-106Ciencia y Agricultura; Vol. 15 Núm. 2 (2018); 99-1062539-0899lactic acid bacteriaPaipa cheesewheyyeastAgronomic Engineeringbacterias ácido lácticaslactosuerolevadurasqueso PaipaPhysicochemical and microbiological characteristics of the Paipa cheese wheyCaracterización físico-química y microbiológica del lactosuero del queso Paipainfo:eu-repo/semantics/articleresearchinvestigaciónhttp://purl.org/coar/version/c_970fb48d4fbd8a85http://purl.org/coar/resource_type/c_2df8fbb1N.A.N.A.López-Barreto, Ricardo EnriqueBecerra-Jiménez, Mónica LilianaBorrás Sandoval, Luis Miguel 001/10618oai:repositorio.uptc.edu.co:001/106182025-07-18 11:01:23.395metadata.onlyhttps://repositorio.uptc.edu.coRepositorio Institucional UPTCrepositorio.uptc@uptc.edu.co
dc.title.en-US.fl_str_mv Physicochemical and microbiological characteristics of the Paipa cheese whey
dc.title.es-ES.fl_str_mv Caracterización físico-química y microbiológica del lactosuero del queso Paipa
title Physicochemical and microbiological characteristics of the Paipa cheese whey
spellingShingle Physicochemical and microbiological characteristics of the Paipa cheese whey
lactic acid bacteria
Paipa cheese
whey
yeast
Agronomic Engineering
bacterias ácido lácticas
lactosuero
levaduras
queso Paipa
title_short Physicochemical and microbiological characteristics of the Paipa cheese whey
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_sort Physicochemical and microbiological characteristics of the Paipa cheese whey
dc.subject.en-US.fl_str_mv lactic acid bacteria
Paipa cheese
whey
yeast
Agronomic Engineering
topic lactic acid bacteria
Paipa cheese
whey
yeast
Agronomic Engineering
bacterias ácido lácticas
lactosuero
levaduras
queso Paipa
dc.subject.es-ES.fl_str_mv bacterias ácido lácticas
lactosuero
levaduras
queso Paipa
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. 
publishDate 2018
dc.date.accessioned.none.fl_str_mv 2024-07-05T18:11:30Z
dc.date.available.none.fl_str_mv 2024-07-05T18:11:30Z
dc.date.none.fl_str_mv 2018-07-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
dc.type.en-US.fl_str_mv research
dc.type.es-ES.fl_str_mv investigación
dc.type.coarversion.fl_str_mv http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.coar.fl_str_mv http://purl.org/coar/resource_type/c_2df8fbb1
dc.identifier.none.fl_str_mv https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/8565
10.19053/01228420.v15.n2.2018.8565
dc.identifier.uri.none.fl_str_mv https://repositorio.uptc.edu.co/handle/001/10618
url https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/8565
https://repositorio.uptc.edu.co/handle/001/10618
identifier_str_mv 10.19053/01228420.v15.n2.2018.8565
dc.language.none.fl_str_mv spa
dc.language.iso.none.fl_str_mv spa
language spa
dc.relation.none.fl_str_mv https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/8565/7158
dc.rights.en-US.fl_str_mv http://creativecommons.org/licenses/by/4.0
dc.rights.coar.fl_str_mv http://purl.org/coar/access_right/c_abf2
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0
http://purl.org/coar/access_right/c_abf2
dc.format.none.fl_str_mv application/pdf
dc.coverage.en-US.fl_str_mv N.A.
dc.coverage.es-ES.fl_str_mv N.A.
dc.publisher.en-US.fl_str_mv Universidad Pedagógica y Tecnológica de Colombia
dc.source.en-US.fl_str_mv Ciencia y Agricultura; Vol. 15 No. 2 (2018); 99-106
dc.source.es-ES.fl_str_mv Ciencia y Agricultura; Vol. 15 Núm. 2 (2018); 99-106
dc.source.none.fl_str_mv 2539-0899
institution Universidad Pedagógica y Tecnológica de Colombia
repository.name.fl_str_mv Repositorio Institucional UPTC
repository.mail.fl_str_mv repositorio.uptc@uptc.edu.co
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