Evaluación del efecto del uso de cultivos iniciadores, en la calidad del yogurt (Streptococcus Thermophilus-Lactobacillus Bulgaricus y Streptococcus Thermophilus-Lactobacillus Bulgaricus-Bifidobacterium lactis), en producción a escala semi-industrial del CETTEPS

Yogurt, a widely consumed fermented dairy product, presents particular challenges when scaling up its production from laboratory to semi-industrial levels. The main aim of this project is to measure the process variation of two different types of starter cultures when moving from a laboratory scale...

• Автор: Balseca Zambrano, Nicole (author)
• Формат: bachelorThesis
• Мова: spa
• Опубліковано: 2025
• Предмети: Yogurt; Cultivos iniciadores; Fermentación; Proceso semi-industrial
• Онлайн доступ: http://dspace.unach.edu.ec/handle/51000/15423