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http://dspace.udla.edu.ec/handle/33000/752
Tipo de material : | bachelorThesis |
Título : | Aprovechamiento del suero de leche para la elaboración de una bebida funcional |
Autor : | Loaiza Castillo, Miguel Andrés |
Tutor : | Cisneros Corral, Pedro José |
Palabras clave : | BOTÁNICA;PRODUCCIÓN;DISEÑO EXPERIMENTAL;QUÍMICA |
Fecha de publicación : | 2011 |
Editorial : | Quito: Universidad de las Américas, 2011 |
Citación : | Loaiza Castillo, M. A. (2011). Aprovechamiento del suero de leche para la elaboración de una bebida funcional (Tesis de pregrado). Universidad de las Américas, Quito. |
Resumen : | El presente trabajo busca establecer un nuevo uso para el suero de leche derivado de la producción de queso fresco... |
Descripción : | The 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. |
URI : | http://dspace.udla.edu.ec/handle/33000/752 |
Aparece en las colecciones: | Ingeniería Agroindustrial y de Alimentos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
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UDLA-EC-TIAG-2011-07.pdf | TESIS A TEXTO COMPLETO | 5,44 MB | Adobe PDF | Visualizar/Abrir |
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