Thesis (Ph.D.)--Victoria University (Melbourne, Vic.), 2009.

El presente proyecto consiste en la edificación de un plan de emprendimiento siguiendo los conocimientos aprendidos durante toda la carrera universitaria. Este plan se enfoca en aquellas personas que por algún motivo siguen una tendencia de consumo de alimentos saludable, como, por ejemplo: Intolerantes a la lactosa, Veganos y Celíacos. Hemos creado Vegigurt, el cual es un Yogurt vegano con grandes beneficios y proteínas necesarias que requiere el cliente, además que puede ser consumido por personas con Intolerancia a la lactosa, Veganas y Celíacas. A través de nuestras investigaciones encontramos que en el Perú para el 2019 hay una población de 32,495.5 miles de personas de los cuales el 35.6% pertenece a la ciudad de Lima que sufren de intolerancia a la lactosa, que en último censo de la red vegana del Perú, la mayor concentración de consumidores veganos y vegetarianos se encuentra en la ciudad de lima la cual y que estos tienen un rango de edad entre 18 y 34 años, y que más del 1% de la población peruana sufre de celiaquía y que actualmente existen muy pocos fabricantes de productos libre de gluten. Con toda esta información, Vegigurt, es considerado un negocio innovador que busca beneficiar a distintos segmentos de clientes. Durante estas 15 semanas que ha durado el curso, se ha podido validar la viabilidad de este proyecto, es decir que el modelo de negocio presentado genera rentabilidad para sus inversores.

The biochemical activity of Streptococcus thermophilus and Lactobacillus bulgaricus in a 1:1 ratio (Chr. Hansen's Lab - CH-III) were studied at 43 C in goat and cow milk during the manufacture and storage of yogurt. Determination of pH, titratable acidity, lactose content, proteolytic activity, and enumeration of the starters were performed on samples taken at hourly intervals until the yogurt became set, and after 8, 16, 24 hours, 11 and 22 days of storage at 4 C. In goat milk the number of starter culture organisms showed higher values than those in cow milk. Fermentation was considered to be finished when the pH decreased to 4.7 and 0.7% of lactic acid was produced. Those values were reached after 3 and 4 hours for goat and cow milk respectively. The values for pH in both milks were stable at 4.7 during storage at 4 C. Goat milk and goat milk yogurt had higher levels of free amino acids (12.65 mg/dl and 24.39 mg/dl respectively) than cow milk (10.31 mg/dl) or cow milk yogurt (20.20 mg/dl). During storage at 4 C free amino acids in goat milk decreased by 20%, in cow milk they increased by 70% from values found in fresh yogurt. The proteinase activity in goat milk during elaboration of yogurt was from 2 to 3 hours after incubation, was then stable until 24 hours of storage at 4 C and then decreased. No change in the proteinase activity in cow milk yogurt was seen until 4 hours of incubation for experiments 1 and 2 and 3 hours in experiment 3. During the storage at 4 C, proteinase activity in cow milk yogurt was stable. Polyacrylamide gel electrophoresis of caseins failed to reveal marked changes during the manufacture of yogurt and storage after 22 days at 4 C. However, a scanning gel densitometer showed that the area corresponding to alpha-casein decreased by 22% and for beta-casein 13.32% during the elaboration of goat milk yogurt. After 22 days of storage at 4 C, the alpha-casein fraction decreased an additional 14%, but no change was observed in beta-casein. The area corresponding to alpha- and beta-caseins decreased by 7.16 and 14.48% respectively during yogurt manufacture and an additional 6.74 and 8% during storage of cow milk yogurt. The overall results found in this study suggest that the metabolic activity of S. thermophilus and L. bulgaricus is greater in goat milk than in cow milk during elaboration and storage of yogurt.

No description available.

Es una creación de nuestra biotecnología que se ha heredado de nuestros antepasados desde la época incaica la población del centro utilizaban el Tocosh como medicamento y ellos definían como un preservante del cuerpo. Los incas consideraban los alimentos como un regalo de sus dioses y entre ellos la papa era considerada como una de las mejores muestras de cariño y en su proceso intervenía la divinidad de su dios. Con el paso de los años estas prácticas se han perdido considerándose solo como unas costumbres. La investigación de un producto muy importante, pero a la vez desconocido por muchos y es que en los últimos años el mercado peruano está optando por revalorar sus productos andinos porque saben de los enormes poderes nutritivos y medicinales y ello es consumido en mayor cantidad por los pobladores de la sierra y ahora se extiende hacia la ciudad de Lima. Su efectividad no ha sido superada por la medicina convencional y está 100% comprobada que contribuye al tratamiento de enfermedades como la gastritis. El fin de este plan de negocio es proponer un producto que se encuentre al alcance de toda la población en una presentación tradicional llamado Yogurt de Tocosh para que el cliente lo consuma y lo disfrute teniendo en cuenta lo beneficioso que será para su salud. Asimismo, el objetivo de este proyecto es determinar la viabilidad de la empresa y brindar un producto de calidad acorde a la necesidad del cliente, de esta manera ganar participación en el mercado. / It is a creation of our biotechnology that has been inherited from our ancestors since the Inca period. The population of the center used Tocosh as a medicine and they defined it as a preservative of the body. The Incas considered food as a gift from their gods and among them the potato was considered one of the best examples of affection and in its process the divinity of its god intervened. Over the years these practices have been lost considering themselves only as customs. The investigation of a very important product, but at the same time unknown by many, is that in recent years the Peruvian market is choosing to revalue its Andean products because they know of the enormous nutritional and medicinal powers and this is consumed in greater quantity by the settlers of the mountain range and now it extends towards the city of Lima. Its effectiveness has not been surpassed by conventional medicine and is 100% proven to contribute to the treatment of diseases such as gastritis. The purpose of this business plan is to propose a product that is available to the entire population in a traditional presentation called Tocosh Yogurt for the client to consume and enjoy considering how beneficial it will be for their health. Also, the objective of this project is to determine the viability of the company and provide a quality product according to the customer's needs, in this way gain market share. / Trabajo de investigación

No description available.

Acidified dairy products are one of the oldest types of food products. Unfortunately all of them are low in dietary fibre. Thus, to improve health benefit of these products the idea of fortifying them with dietary fibre seems attractive. However dairy products enriched with Glucagel (a commercial product that is high in barley β-glucan) were found to suffer from textural defects. When the Glucagel concentration exceeded a certain value (5 g/L), dramatic phase separation was observed in set yogurt and yogurt drink with volume fraction of casein micelles greater then 0.108. To investigate interactions of β-glucan polymers and casein micelles in the milk prior to setting of yogurt, mixtures of yogurt milk and Glucagel were systematically studied. Depending on the volume fraction of casein micelles and the Glucagel concentration, a stable phase or a gel or a sedimented material could exist. The driving force for phase separation was depletion flocculation of casein micelles in the presence of β-glucan. The phase separation responsible for textural defects in yogurt systems supplemented with high amounts of Glucagel can be avoided by the reduction of β-glucan molecular weight, a process that limits the range of attraction between micelles. Incubation of Glucagel with lichenase for 90 min resulted in homogeneous (stable) yogurt systems with Glucagel concentrations as high as 10 g/L.

Acidified dairy products are one of the oldest types of food products. Unfortunately all of them are low in dietary fibre. Thus, to improve health benefit of these products the idea of fortifying them with dietary fibre seems attractive. However dairy products enriched with Glucagel (a commercial product that is high in barley β-glucan) were found to suffer from textural defects. When the Glucagel concentration exceeded a certain value (5 g/L), dramatic phase separation was observed in set yogurt and yogurt drink with volume fraction of casein micelles greater then 0.108. To investigate interactions of β-glucan polymers and casein micelles in the milk prior to setting of yogurt, mixtures of yogurt milk and Glucagel were systematically studied. Depending on the volume fraction of casein micelles and the Glucagel concentration, a stable phase or a gel or a sedimented material could exist. The driving force for phase separation was depletion flocculation of casein micelles in the presence of β-glucan. The phase separation responsible for textural defects in yogurt systems supplemented with high amounts of Glucagel can be avoided by the reduction of β-glucan molecular weight, a process that limits the range of attraction between micelles. Incubation of Glucagel with lichenase for 90 min resulted in homogeneous (stable) yogurt systems with Glucagel concentrations as high as 10 g/L.

Thesis (Ph. D.)--Victoria University (Melbourne, Vic.), 2007. / Includes bibliographical references.

Master of Science / Food Science Institute / Kadri Koppel / Yogurt drinks have seen a 66% increase in consumption over the last 5 years. Even though there has been an increase in yogurt drink consumption, the market share of drinkable dairy beverages remains small. Carbonated dairy beverages have become increasingly popular in recent years and innovations in this area could help drive increased consumption of these beverages. Currently traditionally carbonated dairy beverages, like kefir, are the most popular carbonated dairy beverages on the market. Carbonation at appropriate levels in dairy products, especially dairy beverages, has been shown to improve the sensory attributes, quality, and shelf life of these products. Probiotics, which are added to yogurt drinks for their health benefits, are not harmed or negatively affected by carbonation. Several methods have been developed to carbonate dairy beverages in a manufacturing setting, although these methods have not been widely applied to commercially available products. The increased consumption of dairy beverages and the benefits of carbonation upon these beverages means that there are opportunities to develop a widely accepted and popular carbonated dairy beverages. The objective of this article was to review available literature on carbonated dairy beverages and to discuss challenges and opportunities in this area.