YOGURT Y SUS CARACTERISTICAS (Según NTP 202.092:2008)

Diego Antony
Mind Map by Diego Antony, updated more than 1 year ago
Diego Antony
Created by Diego Antony over 5 years ago
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Mind Map on YOGURT Y SUS CARACTERISTICAS (Según NTP 202.092:2008), created by Diego Antony on 08/29/2014.

Resource summary

YOGURT Y SUS CARACTERISTICAS (Según NTP 202.092:2008)
1 Bacterias Lácticas Totales
1.1 Mínimo 10 a la 7 ufc/g
2 Microorganismos
2.1 - Lactobacillus bulgaricus -Streptococcus thermophilus
3 TIPOS
3.1 *Yogurt Entero *Yogurt Parcialmente Descremado *Yogurt Descremado
4 YOGURT PARCIALMENTE DESCREMADO
4.1 Materia Grasa
4.1.1 0.05 % - 3 %
4.2 Sólidos no grasos
4.2.1 min. 8.2 %
4.3 Acidez (Ác. Láctico)
4.3.1 0.6 % - 1.5 %
5 YOGURT ENTERO
5.1 Materia Grasa
5.1.1 mín. 3%
5.2 Sólidos no grasos
5.2.1 mín. 8.2%
5.3 Acidez (Ác. láctico)
5.3.1 0.6 % - 1.5 %
6 YOGURT DESCREMADO
6.1 Materia Grasa
6.1.1 Máx. 0.5 %
6.2 Sólidos no Grasos
6.2.1 Mín. 8.2 %
6.3 Acidez (Ác. Láctico)
6.3.1 0.6 - 1.5 %
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