<?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>2007-3380</journal-id>
<journal-title><![CDATA[Revista bio ciencias]]></journal-title>
<abbrev-journal-title><![CDATA[Revista bio ciencias]]></abbrev-journal-title>
<issn>2007-3380</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma de Nayarit]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-33802023000100404</article-id>
<article-id pub-id-type="doi">10.15741/revbio.10.e1392</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Proposal for taking advantage of whey.]]></article-title>
<article-title xml:lang="es"><![CDATA[Propuesta para el aprovechamiento industrial del lactosuero.]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Solís Oba]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Solís Oba]]></surname>
<given-names><![CDATA[M.M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Teniza García]]></surname>
<given-names><![CDATA[O.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez Casares]]></surname>
<given-names><![CDATA[R.M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma Metropolitana  ]]></institution>
<addr-line><![CDATA[Ciudad de México México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Politécnico Nacional Centro de Investigación en Biotecnología Aplicada ]]></institution>
<addr-line><![CDATA[ Tlaxcala]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Tecnológica de Hujotzingo  ]]></institution>
<addr-line><![CDATA[Santa Ana Xalmimilulco Puebla]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<volume>10</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-33802023000100404&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-33802023000100404&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-33802023000100404&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT For every 10 liters of milk, approximately one kilogram of cheese is obtained, and the rest is whey; the whey is rich in proteins, carbohydrates, and minerals and is usually discarded, causing contamination problems due to its high content of organic matter. Whey from a cheese manufacturer in Tlaxcala was ultra-filtered, obtaining a concentrated whey with 7.79 % proteins; the latter was then spray-dried, obtaining concentrated whey powder with 47 % protein; both products comply with the minimum protein indicated in the CXS 289-1995 standard (11 %), so they can be directly marketed or used for reprocessing. The average yield of Oaxaca cheese adding between 5 and 8 % of concentrated whey was 11.33 %, and with no concentrated whey was 11.41 %; in both cases, the consistency of the cheese was similar between them. It was also found that by adding 0.5 % concentrated whey powder to the cheese-making process, the yield increased by 4.16 % compared to the use of 1 % milk powder. By ultra-filtering the whey and drying the resulting fractions, products obtained that can be marketed by the company, in addition to being used in the production of Oaxaca cheese, which implies an economic benefit for the company. In addition to the environmental advantages due to the decrease in contamination due to the disposal of whey.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Por cada 10 litros de leche se obtiene aproximadamente un kilo de queso, el resto es lactosuero; éste último es rico en proteínas, carbohidratos y minerales y usualmente se desecha, ocasionando problemas de contaminación por su alto contenido de materia orgánica. El lactosuero de un fabricante de quesos en Tlaxcala se ultrafiltró, se obtuvo un lactosuero concentrado con 7.79 % de proteínas; este último se secó por aspersión obteniéndose el lactosuero concentrado en polvo con 47 % de proteínas; ambos productos cumplen con el mínimo de proteína indicado en la norma CXS 289-1995 (11 %), por lo que se pueden comercializar directamente o ser utilizado para reprocesamiento. Al agregar máximo 8 % de lactosuero concentrado para la elaboración de queso Oaxaca, se obtuvo un rendimiento promedio de 11.33 %, sin lactosuero el rendimiento fue de 11.46 %; en ambos casos la consistencia del queso obtenido fue similar entre ellos. También se encontró que al agregar 0.5 % de lactosuero concentrado en polvo al proceso de elaboración del queso, el rendimiento subió 4.16 % comparado con el uso de 1 % de leche en polvo. Al ultrafiltrar el lactosuero y secar las fracciones resultantes se obtienen productos que puede comercializar la empresa, además que se pueden emplear en la elaboración de queso Oaxaca, lo que implica un beneficio económico a la empresa. Además de las ventajas ambientales por la disminución en la contaminación por el desechado del lactosuero.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[milk]]></kwd>
<kwd lng="en"><![CDATA[proteins]]></kwd>
<kwd lng="en"><![CDATA[ultrafiltration]]></kwd>
<kwd lng="en"><![CDATA[Oaxaca cheese]]></kwd>
<kwd lng="es"><![CDATA[Lactosuero]]></kwd>
<kwd lng="es"><![CDATA[proteínas]]></kwd>
<kwd lng="es"><![CDATA[ultrafiltración]]></kwd>
<kwd lng="es"><![CDATA[queso Oaxaca.]]></kwd>
</kwd-group>
</article-meta>
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