Mi SciELO
Servicios Personalizados
Articulo
Indicadores
- Citado por SciELO
Links relacionados
- Similares en SciELO
Compartir
Tecnología Química
versión On-line ISSN 2224-6185
Resumen
GUERRERO-HABER, José Ramón; RAMIREZ-PERU, Ania Lilian y PUENTE-VIDAL, Wescenlao. CHARACTERIZATION OF SERUM OF THE COMBINED WHITE CHEESE DAIRY SANTIAGO. RTQ [online]. 2011, vol.31, n.3, pp. 313-323. ISSN 2224-6185.
In this work the results of the study of characterization of the serum of Santiago´s White Cheese are presented. To know their properties they were carried out different sensorial and physical-chemical analysis according to the norms settled down in the rehearsal methods. The carried out determinations were: content of proteins, fat, density, acidity and total solids; these parameters indicate the increase of the biochemical demand of oxygen (BOD) in the receiving body, causing the contamination of the river San Juan. In the characterization it is obtained that the percentages of proteins and of fats they are above double that reported in the literature, being the inferior humidity.
Palabras clave : wastes; cheese; serum.