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1211240
YOGURT Y SUS CARACTERISTICAS (Según NTP 202.092:2008)
Description
Mind Map on YOGURT Y SUS CARACTERISTICAS (Según NTP 202.092:2008), created by Diego Antony on 29/08/2014.
Mind Map by
Diego Antony
, updated more than 1 year ago
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Created by
Diego Antony
over 9 years ago
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Resource summary
YOGURT Y SUS CARACTERISTICAS (Según NTP 202.092:2008)
Bacterias Lácticas Totales
Mínimo 10 a la 7 ufc/g
Microorganismos
- Lactobacillus bulgaricus -Streptococcus thermophilus
TIPOS
*Yogurt Entero *Yogurt Parcialmente Descremado *Yogurt Descremado
YOGURT PARCIALMENTE DESCREMADO
Materia Grasa
0.05 % - 3 %
Sólidos no grasos
min. 8.2 %
Acidez (Ác. Láctico)
0.6 % - 1.5 %
YOGURT ENTERO
Materia Grasa
mín. 3%
Sólidos no grasos
mín. 8.2%
Acidez (Ác. láctico)
0.6 % - 1.5 %
YOGURT DESCREMADO
Materia Grasa
Máx. 0.5 %
Sólidos no Grasos
Mín. 8.2 %
Acidez (Ác. Láctico)
0.6 - 1.5 %
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