<?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>2395-9169</journal-id>
<journal-title><![CDATA[Estudios sociales. Revista de alimentación contemporánea y desarrollo regional]]></journal-title>
<abbrev-journal-title><![CDATA[Estud. soc. Rev. aliment. contemp. desarro. reg.]]></abbrev-journal-title>
<issn>2395-9169</issn>
<publisher>
<publisher-name><![CDATA[Centro de Investigación en Alimentación y Desarrollo A.C.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2395-91692020000100121</article-id>
<article-id pub-id-type="doi">10.24836/es.v30i55.908</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Alternativas tecnológicas para uso del lactosuero: valorización económica de residuos]]></article-title>
<article-title xml:lang="en"><![CDATA[Technological alternatives for the use of cheese whey: economic valorization of waste]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torres-Martínez]]></surname>
<given-names><![CDATA[Quetzally]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Romero-León]]></surname>
<given-names><![CDATA[Katia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Veracruzana Facultad de Economía ]]></institution>
<addr-line><![CDATA[Xalapa Veracruz]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2020</year>
</pub-date>
<volume>30</volume>
<numero>55</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2395-91692020000100121&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2395-91692020000100121&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2395-91692020000100121&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Objetivo:  Analizar las alternativas tecnológicas de bajo costo para uso del lactosuero a través de la valorización económica de subproductos, en queserías de la localidad de Miahuatlán, Veracruz.  Metodología:  Se elaboró un análisis costo beneficio de distintas alternativas a través de la evaluación de tres escenarios simulados. El primer escenario consideró la alternativa aplicada en los últimos cinco años; el segundo escenario utilizó las alternativas propuestas de bajo costo y el último tomó las alternativas del primer y segundo escenario.  Resultados:  El escenario con diversificación de alternativas es el más eficiente para la valorización del lactosuero, porque generaría beneficios económicos a los productores y reduciría el riesgo de contaminación por residuos de suero.  Limitaciones:  Para implementar las alternativas propuestas los productores deberán cambiar sus procesos de producción, que garanticen un suero de calidad para su correcto procesamiento.  Conclusiones:  La implementación de alternativas tecnológicas diversificadas para el uso de lactosuero en subproductos de bajo costo es viable para localidades rurales, partiendo del interés, conocimiento y saberes locales de los productores.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Objective:  To analyze low-cost technological alternatives for the use of whey through the economic valorization of by-products, in cheese factories of Miahuatlán, Veracruz.  Methodology:  The cost-benefit analysis was carried out to evaluate three possible scenarios. The first considered the option applied in the last five years; the second scenario used the low-cost alternatives proposed; and the last one took mixed alternatives from the first and second scenarios.  Results:  The scenario with diversification of alternatives is the most efficient for the valorization of the whey, because it would generate economic benefits for the producers and would reduce the risk of contamination by whey residues.  Limitations:  To implement the proposed alternatives, producers must change their production processes, which guarantee quality serum for proper processing.  Conclusions:  The implementation of diversified technological alternatives for the use of whey in low-cost by-products is feasible for rural localities, based on the producers' local interest and knowledge.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[alimentación contemporánea]]></kwd>
<kwd lng="es"><![CDATA[valorización de residuos]]></kwd>
<kwd lng="es"><![CDATA[economía rural]]></kwd>
<kwd lng="es"><![CDATA[desarrollo socioeconómico]]></kwd>
<kwd lng="es"><![CDATA[lactosuero]]></kwd>
<kwd lng="es"><![CDATA[contaminación ambiental]]></kwd>
<kwd lng="en"><![CDATA[contemporary food]]></kwd>
<kwd lng="en"><![CDATA[waste valorization]]></kwd>
<kwd lng="en"><![CDATA[rural economy]]></kwd>
<kwd lng="en"><![CDATA[socioeconomic development]]></kwd>
<kwd lng="en"><![CDATA[cheese whey]]></kwd>
<kwd lng="en"><![CDATA[environmental pollution]]></kwd>
</kwd-group>
</article-meta>
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