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...
Saved in:
| Hovedforfatter: | |
|---|---|
| Format: | bachelorThesis |
| Sprog: | spa |
| Udgivet: |
2025
|
| Fag: | |
| Online adgang: | http://dspace.unach.edu.ec/handle/51000/15423 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|
Tilføj Tag