Elaboración de yogurt de mortiño (Vaccinium floribundum) con dos tipos de fermentos lácteos (yo-mix 883 lyo 50 dcu y fermelac) y dos conservantes (sorbato de potasio y benzoato de sodio) y dos temperaturas de incubación en la empresa asocolesig en el cantón Sigchos en el periodo 2015
The investigation was made in a dairy plant in the enterprise ASOCOLESIG, located in Rio Toachi Street and Topalivi, situated in Sigchos country, Cotopaxi province. The principal objective of this investigation was the bilberry (mortiño) yogurt elaboration, using two tipes of dairy ferment (YO-MIX 8...
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| Formaat: | bachelorThesis |
| Taal: | spa |
| Gepubliceerd in: |
2016
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| Online toegang: | http://repositorio.utc.edu.ec/handle/27000/3272 |
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Voeg label toe | Samenvatting: | The investigation was made in a dairy plant in the enterprise ASOCOLESIG, located in Rio Toachi Street and Topalivi, situated in Sigchos country, Cotopaxi province. The principal objective of this investigation was the bilberry (mortiño) yogurt elaboration, using two tipes of dairy ferment (YO-MIX 883 LYO 50 DCU Y FERMELAC), two preservatives (potassium sorbate and sodium benzoate) and two different incubation temperatures (40ºC - 45ºC). The methodologies applied for the development of the investigation were: experimental, documentary, field and descriptive, the inductive method, direct observation techniques and inquest. With the final product the samples obtained have been submitted in a sensorial analysis by 139 tasters among professors and students crossing the third and ninth level in the Universidad Tecnica De Cotopaxi in the Ingenieria Agro-industrial Carrere. |
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