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

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...

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Bibliografski detalji
Glavni autor: Balseca Zambrano, Nicole (author)
Format: bachelorThesis
Jezik:spa
Izdano: 2025
Teme:
Yogurt
Cultivos iniciadores
Fermentación
Proceso semi-industrial
Online pristup:http://dspace.unach.edu.ec/handle/51000/15423
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http://dspace.unach.edu.ec/handle/51000/15423

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