Aprovechamiento del lactosuero residual de la empresa Salinerito en la elaboración de postres lácteos

Abstract

Whey is a by-product obtained in cheese-making process after coagulating the milk and separating the curd; It is rich in nutrients, proteins, minerals, vitamins and lactose. In Ecuador, approximately 900,000 liters of whey are generated daily, but only 10% is used in the food and agricultural industry, and 90% is discarded, which can cause damage to the environment. The present work of curricular integration: "Use of the residual whey of the company Salinerito in the elaboration of dairy desserts", investigates the potential use of whey in the elaboration of desserts such as creme caramel, custards and puddings, and their mixtures in desserts by layers, through processes of experimentation and development, applying techniques and combinations of ingredients, proposing new recipes that contribute to a pleasant, attractive and tasty sensory experience; for which the properties of whey, its composition and nutritional value, its physical and organoleptic characteristics were considered. Processing techniques such as pasteurization, fermentation, incorporation of ingredients of natural origin such as carrageenan, pectins and gelatins were employed to improve texture, flavor and stability, as well as the addition of potassium sorbate for better preservation. In addition, sensory evaluations of these desserts were carried out with a panel of experts to know their acceptability. This study showed that whey used effectively in the creation of dairy desserts, offer an alternative to conventional desserts, and contribute to the sustainable use of whey in the food industry. Keywords: dairy, whey, creme caramel, custards, puddings