Yogurt.docx
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YOGURT
Leche
Filtrado Solidos Totales: Leche en polvo: C.M.C: Sorbato de K: Azucar:
12-14% 13% 30g/100L 0.06 g/100L 10%
Cultivo láctico
Formulación
Pasteurización
85 °C x 10 min
Enfriamiento
43 °C
Inoculación cultivo
Incubación
43 °C x 6 horas
Enfriamiento
4 °C x 12 horas
Batido
Envasado
Leche
Filtrado Solidos Totales: Leche en polvo: C.M.C: Sorbato de K: Azucar:
12-14% 13% 30g/100L 0.06 g/100L 10%
Cultivo láctico
Formulación
Pasteurización
85 °C x 10 min
Enfriamiento
43 °C
Inoculación cultivo
Incubación
43 °C x 6 horas
Enfriamiento
4 °C x 12 horas
Batido
Envasado
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