Evaluación del ácido láctico a partir de lactosuero empleando (Lactobacillus bulgaricus y Streptococcus thermophilus), en la elaboración de queso fresco a tres concentraciones y tres temperaturas de coagulación, sobre el tiempo de proceso; en productos lácteos don lucho, Machachi 2014-2015
In the present investigation lactic acid whey was evaluated at three concentrations (a1 = No addition, a2 = 10%, a3 = 20%) and then coagulated at three temperatures (b1 = 35 ° C, b2 = 37 ° C, b3 = 39 ° C), in raw milk collected by Dairy "DON LUCHO" and its effects were measured according t...
Αποθηκεύτηκε σε:
| Κύριος συγγραφέας: | |
|---|---|
| Μορφή: | bachelorThesis |
| Γλώσσα: | spa |
| Έκδοση: |
2015
|
| Θέματα: | |
| Διαθέσιμο Online: | http://repositorio.utc.edu.ec/handle/27000/2636 |
| Ετικέτες: |
Προσθήκη ετικέτας
Δεν υπάρχουν, Καταχωρήστε ετικέτα πρώτοι!
|
Προσθήκη ετικέτας | Περίληψη: | In the present investigation lactic acid whey was evaluated at three concentrations (a1 = No addition, a2 = 10%, a3 = 20%) and then coagulated at three temperatures (b1 = 35 ° C, b2 = 37 ° C, b3 = 39 ° C), in raw milk collected by Dairy "DON LUCHO" and its effects were measured according to the process time and yield, organoleptic characteristics, physical-chemical, microbiological characteristics and economically. Was used for statistical analysis the A x B factorial design with 3 replications for quantitative characteristics and Randomized Complete Design (DBCA) blocks factorial arrangement 3 x 3 for qualitative characteristics and subsequently Tukey test at 5% significance…. |
|---|