UASLP Develops Nutrition Supplement from Cheese Byproduct in Mexico

The Universidad Autónoma de San Luis Potosí (UASLP) has launched a project to convert lactoserum, a byproduct of cheese production, into a lactose-free nutritional supplement. This initiative is particularly targeted at families in the Altiplano region of Mexico, known for its vulnerable communities.

The project is led by María Zenaida Saavedra Leos from the UASLP's Unidad Académica Multidisciplinaria Región Altiplano. The goal is to utilize what is traditionally considered waste to benefit rural communities, particularly addressing the needs of children who have difficulty digesting lactose. The conventional alternative, lactose-free milk, is often too costly for these families.

The technology used involves breaking down lactose in lactoserum into glucose and galactose, which are simpler sugars to digest. The resulting product is then spray-dried into a powder form, which retains essential nutrients and is stable for distribution without a cold chain, crucial for reaching rural areas.

This project has received the international “Maestros que Dejan Huella” award, highlighting its social impact. The recognition brings additional support for scaling and potentially patenting the technology, with future plans to expand into lactose-free derivatives like yogurt and cheese.

Currently, the supplement is being distributed to five families, and it aims to serve as a sustainable model for cheese producers to reduce environmental contamination while providing nutritional benefits.