Estudio de la Calidad Físicoquímica y Microbiológica del Lactosuero de Queso Fresco Proveniente de Queseras Artesanales de Cayambe - Ecuador

This study was based on the physicochemical and microbiological analysis of whey from small and medium cheese industries in the Cayambe canton to determine if the whey from fresh cheese curds complies with the established standards. Whey contains nutritional value due to its protein content that can be used as raw material to generate and innovate products of nutritional interest for humans and animals. In Ecuador, most of this dairy waste is discarded without adequate use, but it can be used to make functional products, mainly because of its protein and lactose content. Samples were taken from 20 dairies, and information was collected through surveys on the liters of milk processed, handling, quantity and treatment; obtaining that 70% of the producers destine more than 10,000 liters of milk per month to the production of fresh cheese; the compositional state of the whey showed a fat content between 0.27 and 1.05%, protein and lactose content between 0.27 and 1.05%. 27 to 1.05%, protein 0.30 to 0.86%, lactose 4.41 to 4.97%, total solids 6.20 to 6.74%; as for microbiological analysis, for aerobic mesophiles and Staphylococcus aureus most of the companies comply with NTE INEN 2594, while for E. coli and total coliforms the companies do not comply with the national standard.