Elaboración y caracterización de yogurt a base de leche de cabra
No Thumbnail Available
Date
2021-10-14
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Universidad Nacional de Educación Enrique Guzmán y Valle
Abstract
El objetivo de este trabajo de investigación es la elaboración del yogurt a base de leche de cabra, como insumo principal, y con el cultivo lactobacillus bulgarius que resultó un yogurt espeso, con unas características agradables, con un tiempo de conservación de 21 días hábiles.
Por otro lado, la producción de la leche de cabra en el Perú es muy escasa porque hay muy poco ganado caprino que permite su poca producción; también, no hay una alimentación adecuada para el ganado caprino, su alimentación es solo de pasto, pero, sin embargo, su alimentación debería ser de alfalfa, achicoria, cereales, heno, hojas, etc. para obtener una buena producción de leche y esta sea la mejor e inocua para la elaboración de sus derivadas como el queso y el yogurt, que nos aportan propiedades benéficas para el organismo ya que nos ayudan a bajar los niveles de colesterol y es más digerible que el de la vaca, por contener menos lactosa, además, de contener triglicéridos de cadena corta que hacen que el colesterol baje.
Por otro lado, el producto que se ha elaborado aporta proteínas, calcio y vitaminas en mayor cantidad que el de la leche de vaca.
The objective of this research work is the elaboration of yogurt based on goat's milk, as the main input, and with the cultivation of lactobacillus bulgarius, which resulted in a thick yogurt, with pleasant characteristics, with a conservation time of 21 days. On the other hand, the production of goat milk in Peru is very scarce because there is very little goat livestock that allows its production; Also, there is no adequate food for goat cattle, its food is only pasture, but without embargo, its food should be alfalfa, chicoria, cereals, heno, hojas, etc. to obtain a good production of milk and this sea the best and safe for the elaboration of its derivatives such as cheese and yogurt, which provide us with beneficial properties for the organism and that help us to lower cholesterol levels and are more digestible than el de la vaca, by containing less lactose, in addition, containing triglycerides of cadena cuts that cause low cholesterol. On the other hand, the product that has been produced provides proteins, calcium and vitamins in greater quantity than cow's milk.
The objective of this research work is the elaboration of yogurt based on goat's milk, as the main input, and with the cultivation of lactobacillus bulgarius, which resulted in a thick yogurt, with pleasant characteristics, with a conservation time of 21 days. On the other hand, the production of goat milk in Peru is very scarce because there is very little goat livestock that allows its production; Also, there is no adequate food for goat cattle, its food is only pasture, but without embargo, its food should be alfalfa, chicoria, cereals, heno, hojas, etc. to obtain a good production of milk and this sea the best and safe for the elaboration of its derivatives such as cheese and yogurt, which provide us with beneficial properties for the organism and that help us to lower cholesterol levels and are more digestible than el de la vaca, by containing less lactose, in addition, containing triglycerides of cadena cuts that cause low cholesterol. On the other hand, the product that has been produced provides proteins, calcium and vitamins in greater quantity than cow's milk.
Description
Keywords
Rendimiento académico
Citation
Mendez Palacios, Y. R. (2021). Elaboración y caracterización de yogurt a base de leche de cabra (Monografía de pregrado). Universidad Nacional de Educación Enrique Guzmán y Valle, Lima, Perú.