Unidad académica:

Navojoa.

Materia:
Taller experimental multidisciplinario II (ALM17C1).

Semestre: 8

Equipo:
Borbón Pacheco Esmeralda Gabriela (19030270017).
Carrillo Mapomea Lidia Inés (19030270014).
Esquer Arias Alejandra (19030270007).
Finos León Estefany Lizet (19030270025).
Navarro López Cindi Johana (19030270018).

Actividad 1:
Trabajo de Investigación y Esquema Gráfico en Inglés sobre
Tecnologías de Procesamiento e Innovación.

Docente:
Dr. María De Los Ángeles De La Rosa Alcaraz.

Navojoa, Son. 23 de enero de 2023

1
Introduction

Milk is an opaque whitish nutritive secretion

produced by the secretory cells of the mammary
glands of mammals, including monotremes. Milk
provides essential nutrients and is an important
source of dietary energy, high-quality protein,
and fat. Milk can contribute considerably to the
necessary intake of nutrients such as calcium,
magnesium, selenium, riboflavin, vitamin B12
and pantothenic acid. Milk and milk products are nutrient-dense foods, and their
consumption can make diets based primarily on plant-based consumption more
diverse. Animal-sourced milk can play an important role in the diets of children in
populations with low fat intakes and limited access to other animal-sourced foods
Alais, C. (2022).

According to the Food and Agriculture Organization of the United Nations (FAO),
“milk provides essential nutrients and is an important source of dietary energy,
high-quality protein, and fat (Bidot, 2017). In addition to being a food with great
contributions to the diet, milk is also linked to a decreased risk of contracting
diseases such as osteoporosis and cancer.

It must be remembered that the consumption of milk during pregnancy and

lactation provides benefits for both the mother and the baby; in childhood and
adolescence, stages of growth, development, physical and mental, it is essential to
provide iron and calcium. In adults, milk consumption helps prevent osteoporosis.
Over time, the needs of humans have advanced in different directions, that is,
more products are required to satisfy these needs, currently there are different
options for semi-skimmed milk (low-fat), skimmed (fat-free), lactose-free ( lactose-
free) and whole, prepared according to the needs of each person. as well as by-
products are born (Perna et al.,2023).

2
Contenido
Introduction .................................................................................................................................. 2
Fermented milks. ......................................................................................................................... 4
Ice creams ................................................................................................................................. 10
Cheeses ..................................................................................................................................... 14
Other dairy products ................................................................................................................. 23
By-product of the dairy industry: Whey ................................................................................... 25
conclusion .................................................................................................................................. 30
Reference .................................................................................................................................. 30

3
Fermented milks.

Fermented milk is a dairy product resulting from fermentation. To carry out this
process, lactic acid bacteria are incorporated, which find in its sugar (lactose) the
ideal medium to multiply and obtain energy. The activity of these microorganisms
leaves lactic acid behind, favoring the reduction of lactose and the inactivation of
decomposition processes, which leads to longer-lasting preservation (Feng et al.,
2022)

In the past, this process emerged as a method to keep milk for longer and prevent
diseases. However, it was soon possible to appreciate the benefits of fermentation
and, especially, the variety of forms that dairy products could take for consumption.

Are products derived from lactic cultures due to the action of lactic acid bacteria
(Lactobacillales) such as Lactobacillus, Lactococcus, and Leuconostoc. The
fermentation process increases the shelf life and consumption of the dairy,
improving its digestibility compared to milk. There is evidence that demonstrates
the existence of fermented milk products as early as 10,000 years ago. A range of
different Lactobacilli have been designed in the laboratory capable of giving
fermented milk different flavors. The effect of fermented milk is to restore and
strengthen the intestinal microbiota (Li et al.,2022)

Types of fermented milk

It is estimated that, due to the different preparation methods of each region, there
are more than 400 types of fermented milk in the world, among them the most
prominent are:

 Yogurt
 Keflir
 Sour milk
 Cottage cheese
 Dressings for snacks
4
  Kumis
 Laban
 Cheeses
 Buttermilk

The bacteria in charge of carrying out this fermentation are called lactic acid
bacteria (LAB), which, as their name indicates, are microorganisms that have
various applications, one of the main ones being the fermentation of foods such as
milk, meat and vegetables. to obtain products such as yogurt, cheese, pickles,
sausages, silage, etc.

Yogurt

It is a dairy product obtained by fermenting milk using bacteria of the genera

Lactobacillus and Streptococcus. Several different strains are usually used to
achieve a more complete fermentation, mainly Streptococcus thermophilus,
Lactobacillus delbrueckii ssp. bulgaricus, L. casei and
Bifidobacterium bifidus (Bullock, Y., & Gruen, I., 2023).

It is known that it cannot be obtained from any milk, currently

cow's milk predominates as raw material. The fermentation
of lactose into lactic acid gives yogurt its acidity and part of
its flavor. This also helps people with lactose intolerance to
consume it without suffering digestive disorders.

Being a product that grew a lot in its consumption, many

variants have been developed in which they add but also remove components to
make it fair to the needs of the consumer. An interesting fact is that because
bacteria ferment the lactose in milk during the yogurt-making process, individuals
who are lactose intolerant can enjoy yogurt without being affected. Nutritionally,
yogurt is rich in protein from milk. It also contains the milk fat from which it was
produced. They can be skimmed or with added cream as in the case of Greek
yogurt. In the fermentation process, the microorganisms produce group B vitamins

5
necessary for their metabolism, although they reduce the content of some already
present in milk such as vitamin B12 and vitamin C. It contains essential minerals,
of which calcium stands out, like any dairy product (Wang et al., 2023).

Process diagram
Fresh raw cow's milk

Particle filtration

pasteurization 85 c/30 min

Cooling 42 c/30 min

Inoculation 42 c

Inoculation

Maturation

Refrigeration

Packing

Storage

6
Kéfir

It is a dairy product similar to liquid yogurt, fermented

through the action of a group of yeasts (fungi) and bacteria
(lactobacilli). The granules or nodules used for its
production also receive this name.

What happens in the process is that in the kefir the lactose

of the milk is transformed into lactic acid and carbon dioxide
and alcohol are also produced in a small amount (1% to 3%) since the milk
ferments through a lacto- alcoholic, which occurs in an anaerobic condition. There
is a bibliography in which it is stated that it comes from the Caucasus region (Patel
et al., 2022).

Among the different microorganisms that have been identified in kefir, it is possible
to find the following species:

Bacteria:

 Lactococcus lactis subsp. lactis

 Streptococcus thermophilus
 Lactobacillus delbrueckii subsp. bulgaricus
 Lactobacillus helveticus
 Lactobacillus casei subsp. pseudoplantarum
 Lactobacillus brevis
 Leuconostoc mesenteroides

Yeasts or fungi:

 Kluyveromyces marxianus var. lactis

 Saccharomyces cerevisiae
 inconspicuous candida
 candidamaris.

7
The nutritional value of kefir depends on the quality of the starting milk. In general,
it provides minerals, especially calcium, magnesium and phosphorus; rich in B
vitamins (B1, B5, B9 and B12, biotin) and vitamin K; essential amino acids, such as
tryptophan and easily digestible proteins. Lactose levels decrease and the
concentration of the enzyme β-galactosidase increases as a consequence of
fermentation (Rodríguez et al., 2022).

Process diagram

Reception You can choose

Standardization milk of your choice

Filtered out

Pasteurization 85 ºC for 15 minutes

Cooled Inversion of bain-marie 25ºc

Skimmed

Crop

Fermentation

Yes pH control No

Filtered out

Maintenance

Storage

8
Koumis

It is a fermented milk product, alcoholic acid. The kumis is the

traditional drink made by residents in the steppes of Central Asia,
including China, Russia and Mongolia, it is made with mare's or cow's
milk. It is a very popular drink in Colombia, made at home or as a
commercial product.

It is characterized by being naturally white fermented milk that has a

more liquid and softer consistency than yogurt. As well as, the
optimum quality kumis has a not very strong acid flavor and a
characteristic fresh aroma for the product. Its texture is thicker than
milk, smooth, without lumps and should not be foamy or present
whey. Kumis contains calcium, phosphorus, magnesium, potassium
and zinc, as well as vitamins such as niacin and folic acid. It is considered a
probiotic food with a beneficial effect on the circulatory, nervous, endocrine and
immune systems. Kumis softens the skin, brightens the complexion of the face,
improves eyesight and generally improves physical well-being (Afzaal et al., 2021).

Process diagram

Reception and hygiene

of milk

Quality tests

Pasteurization 62ºC / 30 minutes

Cooling

Fermentation

9
Storage
Today we are facing the wave of these new fermented products, some not
specifically lacto, however important, new innovations are expected in the field of
alcoholic beverages. The most important aspects to take are its raw material,
which is milk and in almost all of them it varies very little, no matter how proteins,
lipids, carbohydrates are taken into account, to know if its raw material is its own, it
is another, the quality must be determined at each stage. since it is a technology
used so it has to be controlled at all times.

Ice creams

In its simplest form, ice cream, sherbet, or ice cream is a frozen dessert made from
milk, cream, or custard combined with flavorings, sweeteners, and sugar. In
general, the products used in its preparation are: milk, sugar, sweeteners, milk
cream, eggs, fruits, chocolate, nuts, yogurt, mineral water and stabilizers.

Ice creams are classified according to the technical-sanitary regulations for the
preparation, circulation and trade of ice creams and packaged mixtures for
freezing, ice creams are food preparations that have been brought to the solid,
semi-solid or pasty state, by simultaneous or subsequent freezing. mixture of the
raw materials used and that have to maintain the degree of plasticity and sufficient
freezing, until the moment of its sale to the consumer (Granato et al., 2018).

It also gives a classification which is divided according to its composition into:

 Ice cream: contains, by mass, at least 8% fat exclusively of dairy origin.

 Milk ice cream: by mass it contains at least 2.5% fat exclusively of dairy
origin.
 Skimmed milk ice cream.
 Ice cream: this denomination is reserved for a product that, according to the
general definition, contains at least 5% of dietary fat by mass and in which
the proteins will be exclusively of dairy origin.

10
 Water ice: Contains at least 12% total dry extract by mass.
 Sorbet: Contains at least 15% fruit and at least 20% total dry extract.
 Ice creams, cream ice creams, milk ice creams and skimmed milk ice
creams, whose content is at least 4% egg yolk, may be named with their
specific name followed by the word “mantecado”.

The fundamental ingredients involved in the preparation of ice cream are air,
water, fat, skimmed milk powder, neutrals and sugars.

There are big differences within the variety of ice creams, for example, milk or
cream ice creams are those that contain milk fat, powdered milk and milk
proteins in their composition, on the contrary, sorbets are ice creams that do
not contain fat or powdered milk in their composition. They must contain a
minimum of 15% fruit, juices or concentrates and 20% or more of total solids
and slushies are preparations that are presented in a semi-liquid state with a
minimum of 10% dry extract. They do not contain air.

The composition depends on the variety of ice cream. An average ice cream
has the following composition:

NUTRITIONAL VALUE PER 100 gr.

Energy 204 Kcal.
Proteins 4,5 g
Lipids 10,1 g
Carbohydrates 24,5 g
Calcium 150 mg
Iron 0,2 mg
Magnesium 13 mg
Zinc 0,4 mg
thiamine 0,05 mg
Riboflavin 0,14 mg
Folic acid 2 mg
Vitamin A 48 mg

11
The fat percentage is higher in cream ice creams (around 11%) than in milk ones
(3%). The same happens with energy (about 200 Kcal/100gr in cream ice creams
compared to 137 Kcal/100 gr., approximately, in milk ice creams).

Finally, it is also worth mentioning that there are currently diet ice creams on the
market, made according to the needs of diabetics. It is usually low-fat milk or
cream ice cream, where the sugar is replaced by fructose or sorbitol, presenting
these ice creams with a lower energy content.

Control of microbiological and sensory alterations

Feature group Quality features

Organoleptic value Appearance (shape and color)

(sensory quality) Taste, including smell

Consistency (texture)
Nutritional value Nutrient content

(physiological-nutritive quality) Digestibility

Utility

dietary adequacy
Sanitary value Germ rate, microbial infestation

(hygienic quality) Toxic substances and undesirable residues

Strange bodies
Employment value Packing

(utility value, use value) Deposit capacity, conservability

portioning capacity

showiness (attractiveness)

Microorganisms, although they can survive for a long time in ice cream, are not
capable of growing under correct storage conditions. Consequently, the actions to
be taken regarding them are based firstly on the elimination of vegetative forms

12
through pasteurization, and the prevention of contamination in all phases of
production (Patil, A. G., & Banerjee, S., 2017).

Microbiological tolerance for ice cream samples.

Pasteurized with non-

pasteurized
types of microorganisms pasteurized addictions
N c M Mn c M M
Mesophilic aerobes/gr 5 2 100.000 300.000 5 2 200.000 500.000
Enterobacteriaceae lactose
5 2 100 200 5 2 200 400
positive/gr
Escherichia coli/gr 5 2 0 5 5 2 0 5
Staphylococcus aureus/gr 5 1 10 100 5 1 10 100
Salmonella/25g 5 0 0 0 5 0 0 0
Shigella/25g 5 0 0 0 5 0 0 0
Process diagram

DAIRY PROTEINS: EMULSIFIERS

•MILK POWDER STABILIZERS

• CASEINATES

• WHEY
WATER GREASE BUTYRIC AND/OR
VEGETABLE

SUGARS
1. MIXING OF INGREDIENTS

2. HOMOGENIZATION 60°C FOR 5 MIN

3.PASTEURIZATION 70°C FOR 30 MIN

4. RIPENING OF THE MIXTURE 4°C FOR 24 HRS

|
5. SHAKE -2°C FOR 20 MIN
|

6. FREEZING -18° TO -30°C FOR 24 HOURS

13
Cheeses

Cheese is a solid, soft, semi-hard, hard or extra

hard food; matured or not, with or without
coatings, made from milk of cows, goats, sheep,
buffaloes, camels or other ruminant mammals. It
is made up of most of the fat, protein, and
insoluble salts in milk. It is manufactured by total
or partial coagulation of milk protein and/or
products obtained from milk by the action of
rennet, specific enzymes or bacteria, organic acids alone or in combination
(Menendez, 2018).

The classification of cheeses has made it possible to study the great variety of
existing types and most of those traditionally manufactured are protected with
designations of origin in various regions of Europe. The FAO (1966) defined
cheese as that "fresh or matured product obtained by coagulation of whole milk or
other dairy products such as cream, partially or totally skimmed milk, buttermilk
whey or their mixtures, and subsequent separation of the whey".

The manufacture of cheeses arose closely linked to the exploitation of dairy cattle
in the hot climate of the valleys of the eastern part of the Mediterranean Sea,
probably between the years 8,000 B.C. and 3000 B.C.

According to legend, it arose accidentally, when an Arab merchant who was on a

long journey through the desert found the milk deposited in a lamb's stomach
fermented and coagulated due to the action of the rennet present on the walls of
the container and the high temperature of the desert.

separation of a considerable part of the milk constituents in an acceptable food, of

smaller volume, high nutritional value and easy digestion; consumed in Asia before
our era, frequently mentioned in the Bible and known to the ancient Egyptians,

14
Greeks and Romans. Highly salty cheeses with a texture similar to modern Feta or
Cottage Cheese were probably part of the normal diet of early Egyptians and
Greeks according to the earliest archaeological evidence from Ancient Egyptian
tomb murals around 2,300 BC. C. Subsequently, for many centuries, the
manufacture of cheeses spread from the Middle East through Europe and various
modifications were introduced in its preparation. Bacteria and molds were
responsible for the new aromas in the cheeses made in the new regions and the
low temperatures made it possible to reduce the amounts of salt used for
preservation. With the introduction of pressing, sun-drying and salting, the moisture
content decreased and the firmness and conservation of the cheeses increased.

However, only 500 types of cheeses produced in the member countries of the
International Milk Federation (FIL) were registered and they were reduced to 20
groups or types according to the coagulation method, the type of maturation and
treatment of the grain from 1962. Subsequently, in 1981, the National Committees
of the member countries of the same organization carried out a revision of the
preliminary catalog prepared in 1971, and from its recommendations they
registered in alphabetical order 497 varieties of cheeses according to the country
of origin, type of milk and cheese (hard, semi-hard, soft, fresh, acid coagulation or
whey cheese), also considering the internal and external characteristics, weight,
shape, size and fat content in dry extract (GES), maximum moisture and moisture
without matter fat (HSMG).

 Cheeses can also be classified based on their raw material, that is, milk:
 Cheeses made from sheep's milk: They usually contain proteins, fats and
have a more acidic and salty taste.
 Cheeses made with goat's milk: They have a strong flavor and a unique
aroma.
 Cheeses made with cow's milk: They are the most common. They have a
smooth, creamy flavor and contain less fat.
 Cheeses made with buffalo milk: This milk has a unique, sweet and delicate
flavor.

15
Taking this classification into account, cheeses can be classified according to their
maturation process. Like other products such as wine, as time passes, the flavor of
cheese changes and becomes tastier. The more time passes, the stronger and
more intense the flavor of the cheese will be.

 Fresh cheeses: They are the youngest cheeses because they do not have a
maturation process. They are creamy and smooth. In addition, they are
cheeses with very little fat. Here we can find cheeses such as mascarpone,
Burgos or mozzarella.
 Soft Cheese: These cheeses are soft, creamy, moist, and salty. In addition,
they are rich in calcium, phosphorus and very digestible. Here we can find
cheeses like Brie or Camembert.
 Semi-soft cheeses: These cheeses have a lot of moisture and are hard on
the outside and soft on the inside. Its caloric intake is higher due to its
maturation process. In addition, they are high in calcium, potassium and
vitamin D. They have a stronger flavor because they take longer to mature.
Here you will find cheeses such as havarti, Münster or taleggio.
 Semi-hard cheeses: These cheeses have a longer maturation process,
generally one year. They are firm in texture and often rich and spicy in
flavor. Here we can find cheeses such as cheddar, emmental, gouda or
gruyere.
 Hard cheeses: Hard cheeses have a very rich flavor due to the aging
process, so they are ideal for seasoning your food. Due to their low moisture
content, they can be kept for a long time. Here we find Manchego cheese.
 Blue Cheese: These cheeses have a characteristic blue mold and a very
strong characteristic aroma. Here we can find cheeses such as Gorgonzola,
Roquefort or Cabrales.

Despite being known for being high in calories, there are plenty of healthier
options. For example, fresh cheese, Parmesan or cottage cheese is considered
some of the cheeses with the best positive impact on health. In addition, there are
also cheeses compatible with people who suffer from lactose intolerance.

16
It is understood that cheese is a food that should be consumed in moderation, due
to its high fat content. However, it is worth noting that in general, fresh and aged
cheeses are healthier; the former, because they are low in calories, and the latter,
because their taste is more intense, so only a small amount is needed to enrich
your dishes.

 Parmesan is the cheese par excellence in pasta and is good for intestinal
health and digestion.
 Aged cheddar is a perfect choice for those who are lactose intolerant, and
the more mature, the more intense its flavor.
 Mozzarella contains little cholesterol and lactose, very little fat, and lots of
high-quality protein.
 Feta is very common in Greece and the United States, for example, in
salads. It contains little fat, phosphorus, calcium and vitamin B and is low in
calories.
 Fresh cheese prevents the accumulation of fat and contains many vitamins
A, B and D, as well as protein. This cheese helps prevent diseases such as
osteoarthritis and is good for joints and muscle fibers.
 In the same way, cottage cheese contains little fat and little sodium and is
also recommended for those with cardiovascular problems.
 Whipped cheese speeds up metabolism as it contains high levels of protein
and calcium. It can be added to salads or enjoyed as a dessert with berries.
 Quark cheese is an even healthier alternative to yogurt as it provides less
lactose and is lower in fat.
 Blue cheese is characterized by an intense flavor and aroma and a touch of
acidity. Two of the most famous blue cheeses are Roquefort and
gorgonzola.

The elaboration of the cheese consists of four main steps, the fermentation, the
curdling, the draining and the maturation of the milk. The same ingredients always
participate, milk, ferments and rennet, and various biological and chemical
elements such as temperature, humidity and pressure. The variation of these

17
components gives the possibility of obtaining different flavors and creating a great
variety of cheeses.

Among the microorganisms used in the production of the different types of cheeses
we can find the following:

Lactic acid bacteria

The most important microorganisms in the cheese production process are lactic
cultures. These are lactic acid bacteria belonging mainly to the genera
Lactobacillus spp., Leuconostoc spp. and Lactococcus spp.

Lactobacillus spp. is a genus of rod-shaped Gram-positive bacteria, Leuconostoc

spp. is a genus made up of coccus-shaped Gram-positive bacteria that are
normally distributed in chains and Lactococcus spp. is a genus of coccus-shaped
Gram-positive bacteria that usually occur in pairs or in short chains. All of them are
facultative anaerobic microorganisms, they are not sporulated and are responsible
for lactic fermentation that gives rise to the formation of cheese from milk. For this
reason, they are used as starter cultures in the cheese production process.

Lactic acid bacteria can be homofermentative or heterofermentative.

Homofermentatives produce lactate from lactose and heterofermentatives
metabolize lactose and produce lactate, acetate, ethanol and CO2. In any case,
lactic fermentation produces lactic acid, which contributes to lowering the pH,
giving rise to a series of changes:

 Rennet formation is favored due to the action of proteolytic enzymes on

casein micelles.
 It affects the activity of plasmin, an alkaline protease in milk that becomes
destabilized when the pH becomes acidic.
 Rennet syneresis occurs, favoring the elimination of milk whey.
 The solubilization of calcium and phosphate occurs, destabilizing the casein
micelles and affecting the texture of the cheese.
 Increases the retention of salt in the rennet, affecting the flavor and
syneresis of the rennet and interfering with the growth of microorganisms.

18
  Influences the useful life of the cheese, according to its pH and water
activity.
 Prevents the growth of pathogenic and spoilage microorganisms, due to the
acidification of the medium and the action of bacteriocins.
 Influences the organoleptic characteristics of the cheese due to lactate
metabolism.

Streptococcus Thermophilus

It is also a lactic acid bacterium that is commonly used in the production of Swiss
and Italian cheeses because it is a thermophilic bacterium and the production
processes of this type of cheese present stages at high temperatures. In addition, it
produces exopolysaccharides, which improve the rheological properties of the
cheese and increase water retention, improving yield.

Propionibacterium spp.

It is a bacterial genus that is capable of metabolizing the lactic acid generated by

lactic acid bacteria to produce propionic acid, acetic acid and CO2.

Propionic acid contributes to the preservation of cheese, preventing the growth of

fungi and providing aromatic characteristics to cheeses. These bacteria are mainly
used in the production of Swiss cheeses such as Emmental, in which these
bacteria are responsible for the holes and the characteristic aroma.

Mucor spp., Rizhopus spp., Penicillium spp., Aspergillus spp.

Among the beneficial microorganisms we also find some species of these genera
of fungi, which contribute to the organoleptic properties of some types of cheese.
These fungi are responsible for certain proteolysis and lipolysis reactions, as well
as lactate metabolism during cheese ripening, reducing the acidity of the rennet
and producing chemical compounds that provide the aroma, texture and
appearance of certain types of cheese. For example, in Camembert cheese,
Penicilium camemberti is responsible for the development of the typical velvety
layer on the surface of these cheeses. ´

19
Pathogenic and spoilage microorganisms that can colonize cheese

All of the above are the most important microorganisms that contribute to cheeses
having the organoleptic characteristics to which we are accustomed. However, not
all that we can find in a cheese are beneficial, there are also pathogenic and
spoilage microorganisms that can colonize the cheese, giving rise to quality and
food safety problems.

Pseudomonas spp. and other psychrotrophic microorganisms

This group of microorganisms presents extremely stable protease and lipase

enzymes, which are not inactivated by heat treatments such as pasteurization or
UHT treatment. On the one hand, its proteolytic activity degrades casein, giving
rise to peptides that produce a bitter taste. On the other hand, its lipolytic activity is
capable of degrading lipids, giving rise to fatty acids that contribute to the
development of unpleasant-tasting compounds.

Coliforms

They are responsible for early swelling in cheeses, which occurs between 24 and
48 hours after cheese making, after salting, but before maturation. These
microorganisms can come from raw milk, pipes, tanks, equipment, tools or lack of
hygiene on the part of the operators. They metabolize glucose producing lactic
acid, acetic acid, ethanol, CO2 and H2. Although coliforms are the main group,
other microorganisms such as some lactic acid bacteria or species of the genus
Clostridium spp. they can also contribute to early swelling of the cheese.

Clostridium spp.

Some species of the genus Clostridium spp. they are capable of carrying out
butyric fermentation, in which they metabolize lactic acid and generate butyric acid,
acetic acid, CO2 and H2. This type of fermentation is known as late swelling and

20
produces both cracks and irregular holes in the cheese as well as alterations in its
organoleptic characteristics.

Listeria spp.

This bacterial genus includes pathogenic species such as Listeria monocytogenes

that can appear in cheeses made from raw milk. It causes listeriosis, a rare but
serious zoonosis that mainly affects children, the elderly, pregnant women, and
immunocompromised people.

Yeasts

Harmful yeasts can be found in the brine of some cheeses. This gives rise to
alcoholic fermentation in which lactose is metabolized and ethanol, acetic acid and
CO2 are produced, giving rise to swelling of the product packaging.

It should be noted, therefore, that, although the main microorganisms found in

cheese are beneficial and are responsible for the fermentation of the milk
necessary for its manufacture, we can also find pathogenic and altering
microorganisms in cheese that must be taken into account. bill.

As a result of the physicochemical and microbiological changes that occur during

maturation, cheeses acquire a wide variety of sensory and physicochemical
characteristics. The texture can be sticky and short, with a soft, mushy consistency
and a moldy taste like Camembert cheese; or on the contrary cuttable, elastic and
long, with a sweet and soft flavor, in semi-hard cheese.

The quality of a product is the set of characteristics that determine the aptitude or
capacity to satisfy the direct or indirect needs of the consumer who expects to find
a safe and healthy food, with valuable attributes, pleasant presentation and an
affordable price. But, on the contrary, it can present defects and health risks
(adulterations, contamination with toxic substances and pathogenic
microorganisms) if there are deficiencies in production and hygiene problems
(Reuben et al., 2023).

21
 Process diagram

fresh cheese flow chart

Fresh milk
Reception of Raw Material

filtration

Calcium chloride 0,2 g/L pasteurization 60-65°C

30 min

Cooling
35°C

Crop addition 2,5%

Rennet addition 2,5% 35°C
Coagulation 45 min

Curd cut

10 min
Repose

10 min
smoothie

5
Drained

Curd washing

Molding and pressing

Salty

Packing

22
Storage
Other dairy products

Cottage cheese is not a cheese, but a dairy product

obtained from whey. It is obtained by fermenting the
whey left over from cheese making. This whey is
fermented thanks to the action of lactic acid bacteria
called lactobacillus. After its fermentation, the whey is
heated to 90ºC so that its proteins precipitate and
form a buttery mass, with a soft consistency and white
color that is the cottage cheese. Originally, the whey with which cottage cheese
was made came from goat's or sheep's milk, although today most cottage cheese
is made from cow's milk. Its flavor is soft and delicate and it is part of different
culinary preparations giving them a touch of originality. Cottage cheese is
frequently used in cold, hot, sweet or savory dishes. So you can prepare appetizing
toast with cottage cheese and jam or honey for breakfast or an original cottage
cheese and vegetable sandwich for lunch. It can be included in various salads or
used as an ingredient in a pasta or vegetable dish. It is also used in fruit compotes
to soften its flavor and cottage cheese cakes can be made instead of cheese
(Ramírez-Rivas et al., 2017).

The production of whey cheese (cottage cheese) is a common and adequate

process to give added value to whey by the artisanal cheese industry. The
physicochemical characteristics of the whey used for this purpose can determine
the performance and properties of the elaborated product. The LSQC presented a
high content of fat (ca. 4.2 %) and protein (ca. 1 %) (Table 1), which is an
appropriate raw material to recover components, or to elaborate products such as
cottage cheese. In the same sense, although the protein content (0.35 %) in LPQC
is lower than that reported for fresh cheese and Chihuahua cheese whey (0.7–1.0
%) its use in production of cottage cheese is still adequate to recover these
components. Table 2 shows the chemical composition of the cottage cheese made

23
from LPQC and LSQC, as well as that of a cottage cheese made with fresh cheese
whey (LQF, control) and commercial cottage cheeses (artisan and brand). Means
(± S.D.) of moisture, protein, fat, mineral, and carbohydrate content in the different
types of cottage cheese.

The best quality cottage cheese is white in color and has a soft, brittle and buttery
texture. When judging the characteristics of cottage cheese, the following aspects
should be taken into account:

 Form and presentation

 Flavor and aroma
 Texture (Hammam et al., 2023).

Process diagram

whey

Serum storage

Heating

solids collection

Drained

Packing

cottage cheese conservation

Consumption
24
By-product of the dairy industry: Whey

The cheese industry produces large volumes of

whey, the only by-product remaining in the
manufacturing process. For every Kg of cheese,
approximately 9 liters of effluents are produced,
almost now discarded, increasing pollution
levels. On the other hand, whey has nutritional
value, it contains more than 50% of milk solids,
including proteins, lactose, minerals and vitamins. The polluting power of whey and
its attractive nutritional value have prompted research that allows its use in the
development of ingredients and food products.

Whey is made up mainly of lactose, a relatively insoluble sugar with low

sweetening power, which cannot always be absorbed by the human digestive
system. In this way, the hydrolysis of lactose is of vital importance for the use of
effluent in the food industry, since it produces glucose and galactose, a mixture
that presents greater solubility, greater sweetening power and is easily absorbed
by the digestive mucosa.

Whey or whey is defined as a dairy by-product obtained during cheese making

that, although it is not an integral substitute for cow's milk because it is a fraction of
it, contains nutrients and compounds with potential nutritional and functional
benefits. Calcium is one of the nutrients that can be in considerable amounts,
reaching up to 90% of the initial concentration of the mineral in milk. There is
evidence that whey calcium is more bioavailable, even surpassing mineral salts
used for food fortification or nutritional supplements. The greater bioavailability is
associated with the content of nutrients present in it, especially proteins and

25
lactose. It has also been shown that the technology used for whey processing may
involve higher or lower serum calcium concentration and bioavailability.

Whey or whey is the liquid fraction obtained during the coagulation of milk in the
cheese and casein manufacturing process, after separation of the coagulum or
micellar phase. Its characteristics correspond to a greenish-yellow liquid, turbid,
with a fresh flavor, slightly sweet, acid in nature that contains 94% water, proteins
and fats (Dai, Y et al., 2023).

Types of Whey

 Sweet whey: Coming from enzymatic coagulation manufacturing by use of

coagulant enzyme, protein precipitation is produced by specific casein
hydrolysis. Therefore, the pH is close to that of the initial milk and there is no
variation in the mineral composition. Sweet whey is the most used by the
industry and has a more stable chemical composition, which allows
estimating the mean composition values.
 Acid whey: Obtained from acid or lactic coagulation of casein, presenting a
pH close to 4.5. The isoelectric point of casein is reached with the
cancellation of the electrical charges that keep them separated by the
repulsive forces they generate, preventing flocculation. With leads to a total
demineralization of the micelle and the destruction of the micellar structure
(very fragile gel).

It is a highly mineralized whey as it contains more than 80% of the minerals of the
starting milk. In this, lactic acid sequesters the calcium para-calcium caseinate
complex, producing calcium lactate.

Whey Composition

26
 Dry Protein Ash (%) lactose pH (%)
material (%) (%)
(%)

sweet 6,7 0,61 0,52 4,99 6,10

buttermilk

acid whey 6,42 0,54 0,60 4,39 4,70

Whey Proteins

Whey protein is primarily β-lactoglobulin and α-lactalbumin which comprise 50 and

20% which comprise 50 and 20% respectively. The r respectively. The rest of the
proteins present, this of the proteins present in smaller quantities, are serum
albumins, immunoglobulin, lactoferrin, lacto peroxidase, among others. Sweet
whey also contains casinomacropeptide, which is released during the hydrolysis of
k-casein caused by renin.

 β-lactoglobulin. It is the largest whey protein, insoluble in water, soluble in

dilute saline solution, and precipitates in the presence of magnesium or
ammonium sulfate in a saturated medium. It is classified within albumins
due to its high solubility, relatively low ility, relative low molecular weight,
electrophoretic mobility, and its hypoproteic nature. The molecular weight of
a monomer reaches 18,360 Da. This protein is made up of a single peptide
chain of 162 amino acid residues. The chain folds back on itself by the
action of two S-S bridges, securing itself by the action of two S-S bridges,
securing the tertiary structure and leaving a tertiary structure and leaving a
free hydrogen sulfide group.
 α -lactalbumin. Also classified within albumins, this protein appears to be
present in the milk of all mammals, all mammals, which makes it
characteristic of whey. It is a protein whose molecular weight reaches
approximately 14,200 Da.

27
  Immunoglobulins. In milk they are the largest molecules found and have the
property of transmitting immunity. Their molecular weight is approximately
180,000Da and they are the most sensitive to denaturation by temperature.
 Serum albumin. It is similar to blood serum albumin. It has the same
molecular weight of 69,000 Da and the same amino acid composition. It is
made up of a single peptide chain with several folds that are stabilized by
disulfide bonds (Dopazo et al., 2023).

Process diagram

fresh milk Primary matter reception

Filtration

Pasteurization 65 C x 10min

Cuajo: 0.17 g
Cooling

Coagulation

Court

Smoothie x 10 min

Drained

whey

28
 Raw material
Milk
Is an opaque whitish nutritive
secretion produced by the secretory
cells of the mammary glands of
mammals, including monotremes.
Milk provides essential nutrients and
is an important source of dietary
energy, high-quality protein, and fat.
Milk can contribute considerably to
the necessary intake of nutrients
such as calcium, magnesium,
selenium, riboflavin, vitamin B12 and
pantothenic acid.
Yogurt
Thermophilic fermented milk,
cultured with Lactobacillus
bulgaricus and Streptococcus
thermophilus.
A fermented drink, native to Asia,
made with kefir grains. It can be
combined with any syrup, milk,
soy milk, or juice.
Cheese
It is a solid food that is obtained by maturing
the curd of animal milk once the whey has
Importance
been eliminated; its different varieties depend
Fermented milks. on the origin of the milk used, the production
The dairy industry is one of the most important currently, methods followed and the degree of maturity
Benefits
and it is positioned in the industries with the most reached
innovation within the food sector.
Function Is a dairy product resulting
from fermentation. To carry Main innovations  Helps maintain a healthy and
out this process, lactic acid Other dairy products balanced diet.
bacteria are incorporated,  It is a great source of calcium
The effect of
which find in its sugar  Contains sodium, a great ally for the
fermented (lactose) the ideal medium Ice cream
In this category he talks nervous system.
milk is to
to multiply and obtain
about the products made  It is rich in zinc, the essential mineral
restore and energy
from by-products of our body.
strengthen
the intestinal Combined with flavorings,
microbiota. sweeteners, and sugar. In general, the
By-product of the dairy industry: Whey
products used in its preparation are: Importance
milk, sugar, sweeteners, milk cream,
Classification
eggs, fruits, chocolate, nuts, yogurt,
mineral
It is based on the cheese industry, focuses on the importance of
milk soil
Kéfir Koumiss Benefits
Based on these foods in the industry
Contain vitamins from ingredients such there is less and less waste and our Whey products, including lactose, improve texture,
as milk, yogurt or chocolate food becomes more sustainable enhance flavor and color, emulsify and stabilize
A carbonated drink
made from milk
fermented with
lactobacilli. They provide our body with a good dose of whey is an inexpensive source of protein that 29
proteins of high biological value. So we can provides multiple properties in a wide range of
consider it a very complete food. foods.
conclusion

The dairy industry has been with us in our growth, being fundamental for it, and it
will be, which is why it faithfully believes that it is an area of opportunities for the
performance of innovation for us as technologists, all by-products can have a by-
product It's just a matter of investigating and not being afraid to do something
different.

Just look for dairy products to get an idea of the amount on the market, but even so
there is much to discover and experience, we have an industry in a phase of
change.

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