Fabricación de yogurt

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dc.contributor.authorCarmen Borregales
dc.coverage.spatialBolivia
dc.date.accessioned2026-03-22T17:05:40Z
dc.date.available2026-03-22T17:05:40Z
dc.date.issued1986
dc.description.abstractYogurt manufacture, Variation of natural 1% fat milk with different Streptococcus thermophylus/Latobacillus bulgaricus ratios, as well as temperature anf fermenting time are studied to stabilish optimum conditions in yogurt manufacture. A product with good organoleptic properties is obtained at 45°C, 3,5 hr incubation time, 1/1 microorganism ratio and 2% of starter cultures.
dc.identifier.urihttps://andeanlibrary.org/handle/123456789/62132
dc.language.isoes
dc.sourceUniversidad de Los Andes
dc.subjectOrganoleptic
dc.subjectStarter
dc.subjectFood science
dc.subjectFermentation
dc.subjectFermentation starter
dc.subjectChemistry
dc.titleFabricación de yogurt
dc.typearticle

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