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Preparar el inoculoAnálisis de la leche Pasteurización de la leche Incubación y fermentación Agregar sabor, olor y envasar Análisis organoléptico Análisis químico- físico Color Olor Textura Acidéz (ph) Densidad (masa/volumen) Lactobacillus bulgaricus Streptococcus thermophilus
Yoogurt

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Yoogurt

  • 1. Preparar el inoculoAnálisis de la leche Pasteurización de la leche Incubación y fermentación Agregar sabor, olor y envasar Análisis organoléptico Análisis químico- físico Color Olor Textura Acidéz (ph) Densidad (masa/volumen) Lactobacillus bulgaricus Streptococcus thermophilus