Evaluation of physicochemical properties of a whey-based yogurt, were conducted. Three formulations were elaborated, one with milk (control) and two with neutralized whey, with variation in the source of the added solids: ...

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 ...

El YG es un yogurt regular al cual se le remueve el suero. Es más costoso producirlo debido a su bajo rendimiento. El objetivo de esta investigación es sustituir la leche por SM y SA en su elaboración. Se realizaron 3 ...