SERUM

It is a liquid obtained in the cheesemaking process, after the separation of the curd or micellar phase. Its characteristics correspond to a flowing liquid, greenish yellow, cloudy, fresh flavor, faintly sweet, acidic, with a nutrient content or solids content of5.5% to 7% from milk.
It is a by-product of cheese making that is distinguished by its high nutritional value.However, large quantities of this product are not used properly, and often dumped into nearby rivers to the production centers as part of factory effluents. The highbiological oxygen demand of the waste, estimated at between 30 and 50 000 parts per million (ppm), makes major sources of environmental pollution.
The serum was used as an ingredient in the preparation of fermented beverageswith a final acidity of 0.54%, and have been accepted by the consumer. High volume production of cheese whey in Cuba, the vitamin and mineral content of the product, the high content of lactose, low cost of collection, and limited industrial use, making possible its use as a substrate for the development of fermented beverages in our country, and justify, therefore, conducting relevant research.

In the manufacture of soy cheese product to get a soy milk curdle and the wheyresulting from 50.03 pounds of soybeans that are used daily, 52.5 liters of whey outdaily, weekly and 315 liters 1260 liters per month for this product .