<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-9753</journal-id>
<journal-title><![CDATA[RIIIT. Revista internacional de investigación e innovación tecnológica]]></journal-title>
<abbrev-journal-title><![CDATA[RIIIT. Rev. int. investig. innov. tecnol.]]></abbrev-journal-title>
<issn>2007-9753</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma de Coahuila]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-97532019000100001</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Optimización del proceso de elaboración y viabilidad de bacterias probióticas en un queso untable tipo ricotta]]></article-title>
<article-title xml:lang="en"><![CDATA[Optimization of the process for making and viability of probiotics bacteria in a spreadable type of ricotta]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vázquez-López]]></surname>
<given-names><![CDATA[V.M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gómez-Cruz]]></surname>
<given-names><![CDATA[L.A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López-Zúñiga]]></surname>
<given-names><![CDATA[E.J.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García-Parra]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vela-Gutiérrez]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Ciencias y Artes de Chiapas Facultad de Ciencias de la Nutrición y Alimentos Lab. de Investigación y Desarrollo de Productos Funcionales]]></institution>
<addr-line><![CDATA[Tuxtla Gutiérrez Chiapas]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>02</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>02</month>
<year>2019</year>
</pub-date>
<volume>6</volume>
<numero>36</numero>
<fpage>0</fpage>
<lpage>0</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-97532019000100001&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-97532019000100001&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-97532019000100001&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La producción mundial de lactosuero se estima entre 180 y 190 millones ton/año, el requesón o ricotta se elabora de este subproducto. El objetivo de la presente investigación fue optimizar el proceso de elaboración de un queso tipo ricotta untable y evaluar la viabilidad de bacterias ácido lácticas (BAL) adicionadas al queso. Se utilizó lactosuero proveniente de queserías cercanas a la ciudad de Tuxtla Gutiérrez, para la elaboración del queso se siguió un diseño factorial de dos niveles (tres niveles de pH y tres tiempos de calentamiento). Por otro lado, se evaluó la capacidad de fermentación las cepas de Lactobacillus acidophilus, Lactobacillus bulgaricus y Streptococcus termophilus. De acuerdo a los resultados de fermentación, las dos mejores cepas se adicionaron al queso, posterior a ello se monitoreó la viabilidad durante el almacenamiento refrigerado. El mayor rendimiento se obtuvo a un pH de 4.5, calentando a 90ºC entre 10 y 15 minutos (p&lt;0.01). Las cepas utilizadas como cultivo iniciador fueron L. acidophilus y L. bulgaricus, por presentar mayor capacidad fermentativa, además que incrementaron significativamente su cantidad durante el almacenamiento. La presente investigación es altamente viable y de gran impacto social, económico y ambiental, al proponer un proceso para la elaboración de un queso probiótico a partir de un subproducto de la agroindustria (lactosuero), este subproducto actualmente genera graves problemas de contaminación ambiental en México. El queso ricotta probiótico, provee además de un alto contenido de proteínas (9.75%) de alta calidad biológica, haciéndolo un candidato apto para su uso en comunidades donde existen problemas de desnutrición.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Worldwide production of whey is estimated between 180 and 190 million ton/year, cottage or ricotta cheese is processed from this by-product. The objective of this research was to optimize the process of making a spreadable ricotta cheese and to evaluate the viability of lactic acid bacteria (LAB) added to cheese. The process to elaborate the cheese was optimized following a two-level factorial design (three pHs and three heating times). We also the fermentation capacity of Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophiles, was also established. Two strains were added to the cheese and their viability monitored for 20 days under refrigerated storage. The greatest yield was obtained at a pH of 4.5 and, 90ºC heating for 10 and 15 minutes (p&lt;0.01). The strains used as initiators culture were L. acidophilus and L. bulgaricus, to display greater fermentative capacity, in addition not only the viability was demonstrated, but also significantly increased their number during storage. This research is highly viable and has a great social, economic and environmental impact, by proposing a process for the production of a probiotic cheese from a byproduct of agribusiness (whey), this byproduct currently generates serious problems of environmental contamination in Mexico. Probiotic ricotta cheese also provides a high content of proteins (9.75%) of high biological quality, making it a suitable candidate for use in communities where malnutrition problems exist.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Lactosuero]]></kwd>
<kwd lng="es"><![CDATA[requesón]]></kwd>
<kwd lng="es"><![CDATA[bacterias ácido lácticas]]></kwd>
<kwd lng="es"><![CDATA[probióticos]]></kwd>
<kwd lng="en"><![CDATA[whey]]></kwd>
<kwd lng="en"><![CDATA[cottage cheese]]></kwd>
<kwd lng="en"><![CDATA[lactic acid bacteria]]></kwd>
<kwd lng="en"><![CDATA[probiotics]]></kwd>
</kwd-group>
</article-meta>
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