Carmen Borregales2026-03-222026-03-221986https://andeanlibrary.org/handle/123456789/62132Yogurt 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.esOrganolepticStarterFood scienceFermentationFermentation starterChemistryarticle