Bibliographic Review: Artisanal Cheese Production: An Entrepreneurial Alternative.
Keywords:
Entrepreneurship, whey, use, analysis.Abstract
The purpose of this literature review article is to carry out a bibliographical analysis with the aim of studying the use of whey generated in the process of making artisanal leaf cheese as entrepreneurial alternative. The databases used were Web of Science, SciELO, Taylor Francis, Google Academic, Sciencedirect and Wiley Online Library. On the other hand, to search for information, the keywords "Cheese whey" and "Uses of whey" were used in English and Spanish. 50 research articles were taken into account, these being the ones that are most related to the subject of study, in addition the language, country and year of publication of each one were taken into account. It was obtained as a result that whey contains a large amount of protein, which allows it to be used for the creation of various types of beverages. Finally, it was concluded that whey, being a highly nutritious by-product, makes it an excellent raw material for obtaining new products, which makes it an excellent entrepreneurial alternative for producers of artisanal leaf cheese.
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