Estandarización del proceso de producción a escala laboratorio del yogur del Centro de Transferencia tecnológica, Saberes, Producción y Servicios (CETTEPS)

The current research aims to standardize the yogurt production process at the laboratory scale using two different starter cultures, YF-L811 and ABY3-1, while controlling each stage of the production process. Three surveys were conducted to achieve the research results: the first one, prior to the yogurt preparation, aimed at identifying consumer preferences among various commercial yogurts. The second survey focused on gathering feedback on the taste of the commercial yogurt compared to the homemade yogurt. The third survey, conducted after yogurt preparation, assessed consumers’ sensory evaluation of the product. Subsequently, three different treatments were applied with varying temperature conditions (T1: 80-85°C for 15 minutes; T2: 90-95°C for 10 seconds followed by 72-75°C for 10 minutes) and starter cultures. Quality control tests were then performed on the raw materials to ensure a high-quality product suitable for the research. Once yogurt was produced, physicochemical and microbiological analyses were conducted, followed by an analysis of variance. The variance analysis led to the identification of statistically significant differences between the starter cultures and the treatments. The study assessed different variables included pH, acidity, and viscosity. The results determined that the optimal treatment was obtained using the Streptococcus thermophilus-Lactobacillus bulgaricus culture at a temperature of 80-85°C for 15 minutes, based on consumer feedback. The data are resumed as follows: viscosity of 490 mPa·s, a titratable acidity of 0.90% expressed as lactic acid, a pH of 4.3, and a fat content of 3%. On the basis of these results, further physicochemical and microbiological analyses conducted on days 1, 15, 21, and 35. The researcher prepared a technical data sheet was for the obtained product with the specific data, along with a large-scale proposal production to be implemented at the Technological Transfer Center, Knowledge, Production, and Services (CETTEPS) the Faculty of Engineering at the National University of Chimborazo.

• Autore principale: Loja Yerovi, Denisse Alejandra (author)
• Natura: bachelorThesis
• Lingua: spa
• Pubblicazione: 2025
• Soggetti: Estandarización; Proceso de producción; Laboratorio; CETTEPS
• Accesso online: http://dspace.unach.edu.ec/handle/51000/14736