Implicaciones del desperdicio del suero de leche en la región sierra del Ecuador.

Abstract

Whey is defined as a milk by-product obtained during the manufacture of cheese, which although 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 quantities, of greater bioavailability, even surpassing mineral salts that are used for fortification of foods or as nutritional supplements rich in proteins and lactose. The inadequate disposal of whey is a problem in the Ecuadorian mountains and worldwide, the lack of knowledge of its benefits blocks its redevelopment into new food products, The present research aimed to carry out a bibliographical investigation on the implications of the waste of whey or whey in the sierra region of Ecuador, as well as to know it’s possible uses and applications. For this purpose, an exploratory research with a qualitative approach will be carried out using the technique of bibliographical review of different authors, This resulted in the fact that in the sierra region there is a waste of 85 to 90% of this drink which has high nutritional value but is not used due to government restrictions, is even a source of high pollution for the environment as it waters into rivers, creeks and ditches.