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Leches fermentadas y procesamiento lácteo

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Leches fermentadas y procesamiento lácteo

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About this activity

Conocimiento clave de leches fermentadas y derivados

Created by

Luis Eduardo Valdivieso
Luis Eduardo Valdivieso
Ecuador

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Leches fermentadas y procesamiento lácteo
 

Leches fermentadas y procesamiento lácteoOnline version

Conocimiento clave de leches fermentadas y derivados

by Luis Eduardo Valdivieso
1

¿Qué describe el concepto de leches fermentadas?

2

¿Cuál es un ejemplo típico de leche fermentada?

3

¿Qué propiedad cambia durante la fermentación de la leche?

4

¿Qué material habitual se obtiene a partir de la grasa de la leche?

5

¿Para qué se utiliza el suero de leche en la industria?

6

¿Qué muestra la evaluación sensorial de lácteos?

7

¿Qué implica el control de calidad en lácteos?

8

¿Qué norma es clave en almacenamiento de lácteos?

9

¿Qué cambia físicamente durante la fermentación de la leche?

10

¿Qué tipo de envases son comunes en la industria láctea?

Explicación

La fermentación implica microorganismos que transforman la leche.

Entre yogur, kéfir y kumis, el yogur es el más conocido.

La fermentación altera microorganismos y el pH.

La grasa láctea es el principal componente de la grasa de la leche.

El suero aporta proteína y lactosa, con usos variados.

Evalúa color, aroma, sabor, textura y aceptabilidad.

Incluye rangos y límites para seguridad y calidad.

Buenas prácticas de higiene y envases adecuados protegen el producto.

Se forman ácido láctico y otras moléculas por microorganismos.

Se emplean materiales aptos para contacto con alimentos.

 
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