CHARACTERIZATION OF SERUM WHITE CHEESE COMBINED DAIRY SANTIAGO

Abstract

In this work the results of the study of characterization of the serum of Santiago´s White Cheese are presented. To know their properties they were carried out different sensorial and physical-chemical analysis according to the norms settled down in the rehearsal methods. The carried out determinations were: content of proteins, fat, density, acidity and total solids; these parameters indicate the increase of the biochemical demand of oxygen (BOD) in the receiving body, causing the contamination of the river San Juan. In the characterization it is obtained that the percentages of proteins and of fats they are above double that reported in the literature, being the inferior humidity.