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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Bibliografiske detaljer
Hovedforfatter: Balseca Zambrano, Nicole (author)
Format: bachelorThesis
Sprog:spa
Udgivet: 2025
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Online adgang:http://dspace.unach.edu.ec/handle/51000/15423
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