9313366
Descripción
Mapa Mental por Esperanza Mafla, actualizado hace más de 1 año
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Creado por Esperanza Mafla
hace alrededor de 7 años
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Strategies for
Yogurt
Manufacturing
- Pretreatments of Yogurt Milk
- Milk Reception
- Acidity Control
- Mastitis Control
- Control of Antibiotic
Residues
- Control of Bacteriological
Quality of Milk
- Acidity Control
- Milk Reception
- Standardization of Solids
Nonfat (SNF) Content of
Yogurt Milk Base ...........
- Boiling
- Addition of MP .
- Addition of BP
- Addition of
Whey-Derived
Powders
- Addition of Caseinates
- Vacuum Evaporation
- Membrane Techniques
- Boiling
- Additives
- Fat Substitutes
- Stabilizers
- Sweeteners
- Addition of Preservatives
- Fat Substitutes
- Heat Treatment
- Effect of Heat Treatment on Milk
Protein
- Interactions and Gel Formation
- Characteristics of
Yogurt
- Interactions and Gel Formation
- Effect of Heat
Treatment on
the Textural
Properties of
Yogurt
- Effect of Heat Treatment on Milk
Protein
- HOMOGENEZATION
- Heat Treatment
- Effect of Heat Treatment on Milk Protein
Interactions and Gel Formation
Characteristics of Yogurt
- Effect of Heat Treatment on the
Textural Properties of Yogurt
- Effect of Heat Treatment on Milk Protein
Interactions and Gel Formation
Characteristics of Yogurt
- Fermentation
- Microbiology of Fermentation
- Mechanism of Gel Formation
- Cooling
- Addition of Fruit
Preparations
- Packaging
- Microbiology of Fermentation
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