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Propiedades fisico-quimicas de un postre congelado elaborado con suero de leche
This project evaluated the physical and chemical properties during storage of a frozen dessert made from acid whey in order to provide an added value to the acid whey, as it is a waste and an environmental pollutant. Six ...
Elaboración de una bebida fermentada a partir de un suero ácido y leche
One of the great problems confronted by the dairy industry today is the disposition of whey obtained during the cheese elaboration. The acid whey has high content of organic matter (COD) and high biological oxygen demand ...