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dc.contributor.advisorCisneros Corral, Pedro José-
dc.creatorLoaiza Castillo, Miguel Andrés-
dc.date.accessioned2015-05-29T01:17:06Z-
dc.date.available2015-05-29T01:17:06Z-
dc.date.issued2011-
dc.identifier.citationLoaiza Castillo, M. A. (2011). Aprovechamiento del suero de leche para la elaboración de una bebida funcional (Tesis de pregrado). Universidad de las Américas, Quito.es_ES
dc.identifier.otherUDLA-EC-TIAG-2011-07-
dc.identifier.urihttp://dspace.udla.edu.ec/handle/33000/752-
dc.descriptionThe Objective of this study seeks to establish a new use for whey derived from cheese production. It is considered that the discard of whey is a major problem in the national dairy industry; it has a high ecological and economic impact. With the aim of developing a drink made with whey, a product that is usually discarded in the production of cheese; we are going to take advantage of its nutritious properties and stop the environmental damage caused by its disposal by reprocessing it. Finally, after several tests it was decided that the product was going to be preparation of a fermented drink with taste of blackberries. Since there is not a defined process for its preparation, a new process was created. Also a new design to process the whey for large scale production was made.en
dc.description.abstractEl presente trabajo busca establecer un nuevo uso para el suero de leche derivado de la producción de queso fresco...es_ES
dc.format.extent135 p.es_ES
dc.language.isospaes_ES
dc.publisherQuito: Universidad de las Américas, 2011es_ES
dc.rightsopenAccesses_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/ec/es_ES
dc.subjectBOTÁNICAes_ES
dc.subjectPRODUCCIÓNes_ES
dc.subjectDISEÑO EXPERIMENTALes_ES
dc.subjectQUÍMICAes_ES
dc.titleAprovechamiento del suero de leche para la elaboración de una bebida funcionales_ES
dc.typebachelorThesises_ES
Aparece en las colecciones: Ingeniería Agroindustrial y de Alimentos

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