Browsing by Author "Sumba Contreras, Layla Elizabeth"

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    Evaluación de los cambios fisicoquímicos por deterioro del lactosuero crudo, dulce y ácido de quesería
    (Universidad de Cuenca. Facultad de Ciencias Químicas, 2026-02-20) Muñoz Ortega, Emily Alexandra; Sumba Contreras, Layla Elizabeth; Ortiz Ulloa, Silvia Johana
    Whey, or cheese whey, is an agro-industrial byproduct generated in large volumes during cheese production, with an estimated yield of nine liters of whey per kilogram of cheese. Despite its high nutritional value, it represents a significant environmental problem due to its high organic load. When discharged untreated into water bodies, it reduces dissolved oxygen levels and negatively affects plants, fish, and soil. In Ecuador, economic and regulatory limitations make it difficult for small producers to implement proper treatment and utilization processes, encouraging informal disposal. Furthermore, the lack of local data on its stability limits its potential applications. In this thesis project, the physicochemical parameters of sweet whey (SW) and acid whey (AW) were evaluated over 15 days under different storage conditions. Both types of whey were produced under laboratory-controlled conditions and stored in three ways: non-sterilized at room temperature (20 °C), non-sterilized and refrigerated (4 °C), and sterilized and refrigerated. The parameters analyzed included pH, titratable acidity, density, total solids, proteins, free amino acids, phosphorus, lactose, fat, ash, and moisture, measured on days 0, 2, 4, 10, 12, and 15. Results showed that room temperature accelerated deterioration, especially in SW, where pH decreased from 6.53 to 3.63 and titratable acidity increased from 9.85 to 87.0 °D. Refrigeration, and particularly sterilization combined with refrigeration, improved stability. In AW, variations were more moderate. These findings provide a technical basis for appropriate preservation and revalorization strategies.