Estudio comparativo de las propiedades fisicoquímicas y microbiológicas de tres tipos de lactosuero (ovino, bovino y caprino) para uso alimentario.

Abstract

Introduction. Whey is a by-product of cheese production, containing mainly lactose, proteins, minerals, vitamins and fat. Its composition varies considerably depending on the type of milk, type of cheese produced and the technological process used, but in general it represents between 85% and 95% of the volume of milk and retains 55% of its nutrients. The amount of whey obtained for each kilogram of cheese is approximately 9 liters, which is why its proper use is of great importance. Objective. The objective of the present study was to evaluate three types of whey: bovine, ovine and caprine. Methodology. The analyzes were carried out in a bromatological laboratory of a private company, where physical variables such as pH and density were analyzed; chemical variables such as dry extract, ash, protein, fat, calcium and, lactose; also microbiological variables such as the coliform population. Results. Significant differences were obtained at p <0.05 and at p <0.01 in the samples. Sheep whey was the one that registered the best results for total solids with 7.48%, in proteins it contributed 1.05% and, fats with 0.73%. Calcium, pH, density and, lactose did not show significant differences between the wheys analyzed. The goat whey presents coliform levels of 1.89 Log10UFC • ml-1, being higher than the others. Conclusion. It was concluded that sheep whey is the most suitable for the production of protein concentrates, food and also for the pharmaceutical industry.