Chemical and physical characterization of sweet serum obtained from homemade cheese in the city of Pasto

Abstract

The dairy industry in the city of Pasto is catalogued as local development beacon with possibilities to consolidate itself as one of the strategic axes within the frame of productive and competitive Nariño. The production of a type of fresh cheese denominated as “Casero” (homemade) brings along a byproduct known as whey or serum. It can be considered an environmental issue since it’s being disposed of, in an incorrect manner. The whey obtained from the fabrication of homemade cheese can be used and is feasible for the elaboration of new products. The chemical and physical characterization of the byproduct generated in Pasto, contributes to the analysis and creation of a plan to industrialize and develop its production, to avoid the further mishandling of this commodity. The parameters determined were: acidity, pH, fat content, density, lactose, protein and total solids content. To record this data, 3 different processing plants were selected and samples collected, all located in the Pasto area. The average results from the analyzed samples show that the serum is sweet with a 6.52 pH average value. The acidity levels were in average, 0.08% of lactic acid; highlighting the protein content (1.2%) and fat content (0.42%). As lactose content, its value was below the parameter established by resolution 02310 of 1986, issued by the Colombian Ministry of Health, regarding the physiochemical content of liquid whey.

Para citar este artículo

Alava, C., Gómez de Illera, M. y Maya, J. (2014). Caracterización fisicoquímica del suero dulce obtenido de la producción de queso casero en el municipio de Pasto. Revista colombiana de investigaciones agroindustriales, 1(1), 22-32. DOI: http://dx.doi.org/10.23850/24220582.110