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...
- Autores:
- 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
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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 |
_version_ |
1839633843211993088 |