Usos y propiedades del Lactosuero

Palabras clave: lactosuero, proteinas de lactosuero, lactosa, minerales, propiedades


El lactosuero es un subproducto de la industria láctea, el cual posee un alto valor nutritivo por la presencia de proteínas, lactosa, vitaminas y minerales que tienen funciones biológicas de interés. El lactosuero puede ser utilizado directamente como ingrediente en diversos productos o puede ser fraccionado en sus diferentes componentes, para utilizarlos con diversos objetivos, dando así un valor agregado a este subproducto, sin embargo la falta de información acerca de su aprovechamiento ha generado que productores  terminen por desecharlo perdiendo con ello valiosos componentes nutritivos. Por lo cual la presente investigación ofrece una breve revisión de los usos y propiedades del lactosuero.


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Chandrapala J, Duke MC, Gray SR, Zisu B, Weeks M, Palmer M, Vasiljevic T. Properties of acid whey as a function of pH and temperature. Journal of Dairy Science.2015; 98: 4352-4363.

Corrochano AR, Buckin V, Kelly PM, Giblin L. Invited review: Whey proteins as antioxidants and promoters of cellular antioxidant pathways. Journal of Dairy Science. 2018; 101: 4747-4761.

De Moura CS, Lollo PCB, Morato PN, Carneiro EM, Amaya-Farfan J. Whey protein hydrolysate enhances the exercise-induced heat shock protein (HSP70) response in rats. Food Chemistry. 2013; 136: 1350-1357.

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Kelly GM, O’Mahony JA, Kelly AL, O’Callaghan DJ. Effect of hydrolyzed whey protein on surface morphology, water sorption, and glass transition temperature of a model infant formula. Journal of Dairy Science. 2016; 99: 6961-6972.

Kobayashi Y, Somoto Y, Mitsuyama E, Tanaka A, Yuda N, Nakada H, Yamada A, Yamauchi K, Abe F, Nagasawa T. Supplementation of protein-free diet with whey protein hydrolysates prevents skeletal muscle mass loss in rats. Journal of Nutrition & Intermediary Metabolism. 2016; 4: 1-5.

Lollo PCB, Soares MC, Neder MP, Gomes CA, de Freitas CW, Baú BC, Nisishima L, Faria JAF, Maróstica JM, Oliveira FC, Amaya-Farfan J. Probiotic yogurt offers higher immune-protection than probiotic whey beverage. Food Research International. 2013; 54: 118–124.

Ma Y, Liu J, Shi H, Yu, L. Isolation and characterization of anti-inflammatory peptides derived from whey protein. Journal of Dairy Science. 2016; 99: 6902-6912.

Mantovani RA, Furtado GF, Netto FA, Cunha RL. Assessing the potential of whey protein fibril as emulsifier. Journal of Food Engineering.2018; 223: 99-108.

Martins CPC, Ferreira MVS, Esmerino EA, Moraes J, Pimentel TC, Rocha RS, Freitas MQ, Santos JS, Ranadheera CS, Rosa LS, Teodoro AJ, Mathias SP, Silva MC, Raices RSL, Couto SRM, Granato D, Cruz AG. Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperatures. Food Chemistry. 2018; 255: 58-66.

Mohamed RS, Marrez DA, Salem SH, Zaghloul, AH, Ashoush, TS, Farrag, ARH, Abdel-Salam, AM. Hypoglycemic, hypolipidemic and antioxidant effects of green sprouts juice and functional dairy micronutrients against streptozotocin-induced oxidative stress and diabetes in rats. Heliyon. 2019; 5:

Monami D, Aryama R, Sadhan, KG. Supply Chain of Bioethanol Production from Whey: A Review. Procedia Environmental Sciences. 2016; 35: 833-846.

Nguyen DN, Sangild, PT, Li, Y, Bering, SB, Chatterton, DEW. Processing of whey modulates proliferative and immune functions in intestinal epithelial cells. Journal of Dairy Science. 2016; 99: 959-969.

Parashar A, Jin, Y, Mason, B, Chae, M, Bressler, DC. Incorporation of whey permeate, a dairy effluent, in ethanol fermentation to provide a zero waste solution for the dairy industry. Journal of Dairy Science. 2016; 99: 1859-1867.

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Pescuma M, Font de Valdez, G, Mozzi, F. Whey-derived valuable products obtained by microbial fermentation. Appl Microbiol Biotechnol. 2015; 99: 6183-6196.

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Rajoria A, Chauhan AK, Kumar J. Studies on formulation of whey protein enriched concentrated tomato juice beverage. Journal of Food Science and Technology. 2015; 52(2): 885–893.

Risner D, Tomasino E, Hughes P, Meunier-Goddik L. Volatile aroma composition of distillates produced from fermented sweet and acid whey. Journal of Dairy Science. 2019; 102: 202-210.

Risner D, Shayevitz A, Haapala K, Meunier-Goddik L, Hughes P. Fermentation and distillation of cheese whey: Carbon dioxide-equivalent emissions and water use in the production of whey spirits and white whiskey. Journal of Dairy Science. 2018; 101: 2963-2973.

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Sabokbar N, Khodaiyan F, Moosavi-Nasab M. Optimization of processing conditions to improve antioxidant activities of apple juice and whey based novel beverage fermented by kefir grains. Journal of Food Science and Technology. 2015; 52(6): 3422–3432.

Shershenkov B, Suchkova E. The direct microbial synthesis of complex bioactive compounds as perspective way of milk whey utilization. Energy Procedia. 2015; 72: 317-321.

Smith S, Smith TJ, Drake MA. Short communication: Flavor and flavor stability of cheese, rennet, and acid wheys. Journal of Dairy Science. 2016; 99: 3434-3444.

Tarango-Hernández S, Alarcón-Rojo AD, Robles-Sánchez M, Gutiérrez Méndez N, Rodríguez-Figueroa JC. Short communication: Potential of Fresco-style cheese whey as a source of protein fractions with antioxidant and angiotensin-I-converting enzyme inhibitory activities. Journal of Dairy Science. 2015; 98: 7635-7639.

Turner TL, Kim E, Hwang C, Zhang G, Liu J, Jin Y. Short communication: Conversion of lactose and whey into lactic acid by engineered yeast. Journal of Dairy Science. 2017; 100: 124-128.

Wilkinson DJ, Bukhari SSI, Phillips BE, Limb MC, Cegielski J, Brook MS, Rankin D, Mitchell WK, Kobayashi H, Williams JP, Lund J, Greenhaff PL, Smith K, Atherton PJ. Effects of leucine-enriched essential amino acid and whey protein bolus dosing upon skeletal muscle protein synthesis at rest and after exercise in older women. Clinical Nutrition. 2018; 37: 2011-2021.

Cómo citar
Hernández-Miranda , J., Soto-Simental, S., Quintero Lira, A., & Piloni-Martini, J. (2020). Usos y propiedades del Lactosuero. Boletín De Ciencias Agropecuarias Del ICAP, 6(12), 15-17.

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