Estudio de las propiedades del lacto suero para su uso en la industria heladera.

Abstract

The objective of this work was the bibliographic compilation of studies on the properties of whey used in the refrigeration industry. The method was descriptive. It started with a first deductive analysis of existing theories and information related to the research topic. Reliable and well-known databases such as: "Google Scholar", Scientific Journals such as: Scielo, Dianelt, Redalyc, Scieces Direct Springer were used for the data selection. The selection criteria were based on the year of publication, most of which was 5 years ago, as well as the affinity with the subject of the study. The results indicated that whey has an overall average of 2. 17% of proteins, vitamins, fat and minerals. On the other hand, the use of whey in ice cream considerably increased the protein content, exceeding the requirements of NTE INEN706: 2013. As for the organoleptic characteristics, the aroma was affected by using values higher than 25% of whey. In conclusion, whey is one of the dairy by-products, which provides a nutritional contribution to ice cream, it is recommended to use whey as a main ingredient in the preparation of ice cream due to its high nutritional value.