<?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>2007-0705</journal-id>
<journal-title><![CDATA[Nova scientia]]></journal-title>
<abbrev-journal-title><![CDATA[Nova scientia]]></abbrev-journal-title>
<issn>2007-0705</issn>
<publisher>
<publisher-name><![CDATA[Universidad de La Salle Bajío A. C., Coordinación de Investigación]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-07052019000200011</article-id>
<article-id pub-id-type="doi">10.21640/ns.v11i23.2072</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Caracterización del lactosuero y requesón proveniente del proceso de elaboración de queso cocido (asadero) región Sonora]]></article-title>
<article-title xml:lang="en"><![CDATA[Characterization of whey and whey cheese requesón from the production of asadero cheese (cooked cheese) Sonoran region]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mazorra Manzano]]></surname>
<given-names><![CDATA[Miguel A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez Montejo]]></surname>
<given-names><![CDATA[Hibrain]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lugo Sánchez]]></surname>
<given-names><![CDATA[María Elena]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[González Córdova]]></surname>
<given-names><![CDATA[Aarón F.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vallejo Córdoba]]></surname>
<given-names><![CDATA[Belinda]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo, A.C. Laboratorio de Biotecnología de Lácteos, Química y Autenticidad de Alimentos ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2019</year>
</pub-date>
<volume>11</volume>
<numero>23</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-07052019000200011&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-07052019000200011&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-07052019000200011&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El proceso que más utiliza la industria quesera artesanal mexicana para agregar valor al lactosuero es la producción de requesón. Sin embargo, el perfil tecnológico del lactosuero depende de las características fisicoquímicas que posee. El objetivo del presente estudio fue caracterizar el lactosuero primario (LPQC) y secundario (LSQC) proveniente de la producción de queso cocido (asadero) de Sonora, y del requesón elaborado a partir de estos. El LPQC tuvo un contenido de sólidos alrededor de 6.6 % similar (p&#8805;0.05) al lactosuero dulce de queso fresco (LQF, control), aunque con un menor pH (5.3 vs 6.5) y contenido de proteína (0.4 vs 0.7 %). Por el contrario, el LSQC tuvo un alto contenido de sólidos, proteína y grasa (9.4, 1 y 4.2 %, respectivamente). La composición química del requesón elaborado con LSQC presentó un mayor contenido de sólidos y grasa, respecto al requesón elaborado con LPQC y con LQF (control). Los parámetros de firmeza, adhesividad y cohesividad de todos los requesones estuvieron en un rango de 0.05-0.18 (N), 0.07-0.26 (-N) y 0.40-0.84 respectivamente, obteniéndose menores valores de firmeza y adhesividad en requesón de LPQC, y una mayor cohesividad en requesón de LSQC (p&lt;0.05). Las características fisicoquímicas del lactosuero de queso cocido determinaron la composición química y características de color y textura en el requesón elaborado.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The most common process that Mexican artisanal cheese industry applies to whey to add value, is the production of requesón (whey cheese). However, the technological profile of the whey depends on its physicochemical characteristics. The objective of the present study was to characterize the primary (LPQC) and secondary (LSQC) whey from the production of artisanal &#8220;coccid cheese&#8221; (asadero), and the properties of requesón cheese made from these types of whey. The LPQC had 6.6% of solids content similar (p&#8805;0.05) to sweet whey from fresh cheese manufacture (LQF, control), although a lower pH (5.3 vs 6.5) and protein content (0.4 vs 0.7 %). On the contrary, the LSQC had a high content of solids, protein and fat (9.4, 1 and 4.2 %, respectively), characteristic that was reflected in a higher content of solids and fat in requesón made from this whey, in comparison with the composition of requesón made with LPQC and LFC. Firmness (N), adhesiveness (- N) and cohesiveness parameters of requesón samples were in a range of 0.050-0.18 (N), 0.07-0.26 (-N) and 0.40-0.84, respectively, obtaining lower values of hardness and adhesiveness in requesón from LPQC, and a greater cohesiveness in requesón from LSQC (p&lt;0.05). In conclusion, the physicochemical characteristics of whey from cheesemaking determined the chemical composition as well color and textural properties of requesón (whey cheese).]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[lactosuero]]></kwd>
<kwd lng="es"><![CDATA[requesón]]></kwd>
<kwd lng="es"><![CDATA[queso ricota]]></kwd>
<kwd lng="es"><![CDATA[queso de suero]]></kwd>
<kwd lng="es"><![CDATA[quesos artesanales]]></kwd>
<kwd lng="en"><![CDATA[whey cheese]]></kwd>
<kwd lng="en"><![CDATA[ricotta]]></kwd>
<kwd lng="en"><![CDATA[artisanal cheese]]></kwd>
<kwd lng="en"><![CDATA[requesón cheese]]></kwd>
<kwd lng="en"><![CDATA[whey valorization]]></kwd>
</kwd-group>
</article-meta>
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