{"id":3215,"date":"2020-04-21T09:18:10","date_gmt":"2020-04-21T07:18:10","guid":{"rendered":"https:\/\/www.fromfroid.com\/?p=3215"},"modified":"2020-04-21T09:37:49","modified_gmt":"2020-04-21T07:37:49","slug":"porque-se-debe-enfriar-rapidamente-el-yogur","status":"publish","type":"post","link":"https:\/\/www.fromfroid.com\/es\/porque-se-debe-enfriar-rapidamente-el-yogur\/","title":{"rendered":"\u00bfPorqu\u00e9 se debe enfriar r\u00e1pidamente el yogur?"},"content":{"rendered":"<p><strong>Mejorar la calidad<\/strong> de los productos frescos &#8211; como lo es el yogur &#8211; y <strong>estandarizar<\/strong> el proceso de elaboraci\u00f3n forman parte de las principales preocupaciones de los fabricantes. \u00bfC\u00f3mo podemos mejorar la <strong>calidad<\/strong> del yogur?[vc_row][vc_column][vc_column_text css=\u00bb.vc_custom_1586938356648{margin-bottom: 0px !important;}\u00bb]Un enfriamiento r\u00e1pido nos permite garantizar la obtenci\u00f3n un yogur perfecto en t\u00e9rminos de:<\/p>\n<ul>\n<li>Sabor<\/li>\n<li>Textura<\/li>\n<li>Acidez<\/li>\n<li>Tiempo de conservaci\u00f3n<\/li>\n<\/ul>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=\u00bb1\/2&#8243;][vc_images_carousel images=\u00bb3153,3141,488&#8243; img_size=\u00bb350*350&#8243; autoplay=\u00bbyes\u00bb hide_pagination_control=\u00bbyes\u00bb wrap=\u00bbyes\u00bb][\/vc_column][vc_column width=\u00bb1\/2&#8243;][vc_column_text css=\u00bb.vc_custom_1586938493560{margin-bottom: 0px !important;}\u00bb]Con el fin de optimizar el proceso de fabricaci\u00f3n, se realiza el enfriamiento tras la paletizaci\u00f3n. Esto nos permite reducir el volumen de los equipos de enfriamiento, as\u00ed como disminuir las consumiciones energ\u00e9ticas.[\/vc_column_text][vc_column_text css=\u00bb.vc_custom_1586938511579{margin-bottom: 0px !important;}\u00bb]La temperatura de soplado debe estar entre 0\u00b0C y 2\u00b0C. Efectivamente, las temperaturas negativas aumentan el consumo energ\u00e9tico y generan riesgos como la congelaci\u00f3n del producto en su periferia, causando grandes problemas de calidad.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=\u00bb.vc_custom_1586938599061{margin-bottom: 0px !important;}\u00bb]Proceso de fabricaci\u00f3n de yogures firmes\/aflanados y cremosos:[\/vc_column_text][vc_single_image image=\u00bb3222&#8243; img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb onclick=\u00bblink_image\u00bb][\/vc_column][\/vc_row][vc_row][vc_column width=\u00bb2\/3&#8243;][vc_column_text css=\u00bb.vc_custom_1586939918608{margin-bottom: 0px !important;}\u00bb]Por ejemplo, en el caso de los yogures firmes\/aflanados, el enfriamiento en pallets nos permite:[\/vc_column_text][vc_column_text css=\u00bb.vc_custom_1586939927949{margin-bottom: 0px !important;}\u00bb]\n<ul>\n<li>Parar el crecimiento y multiplicaci\u00f3n de la actividad de las bacterias l\u00e1cticas (por ejemplo: <em>Streptococcus thermophilus<\/em>y <em>Lactobacillus delbrueckii subsp.bulgaricus<\/em>)\u00a0;<\/li>\n<li>Controlar la evoluci\u00f3n del pH deteniendo la acidificaci\u00f3n (ex.: pH final = 4.6)\u00a0;<\/li>\n<li>Finalizar la coagulaci\u00f3n l\u00e1ctica y obtener as\u00ed un \u201dgel suave\u201d perfecto dando lugar a la textura deseada;<\/li>\n<li>Reducir la presencia de mol\u00e9culas de agua suelta;<\/li>\n<li>Homogeneizar la temperatura de los vasos de yogur del pallet (por ejemplo: temperatura final de 4+\/-2\u00b0C)\u00a0;<\/li>\n<li>Alcanzar mejores calidades organol\u00e9pticas;<\/li>\n<li>Obtener un buen aspecto;<\/li>\n<li>Prolongar el periodo de conservaci\u00f3n.<\/li>\n<\/ul>\n[\/vc_column_text][\/vc_column][vc_column width=\u00bb1\/3&#8243;][vc_column_text css=\u00bb.vc_custom_1586939952478{margin-bottom: 0px !important;}\u00bb][\/vc_column_text][vc_column_text css=\u00bb.vc_custom_1586939937603{margin-bottom: 0px !important;}\u00bb][\/vc_column_text][vc_single_image image=\u00bb953&#8243; img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb][\/vc_column][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=\u00bb.vc_custom_1586938855039{margin-bottom: 0px !important;}\u00bb]Un enfriamiento <strong>r\u00e1pido<\/strong>, <strong>homog\u00e9neo<\/strong> y <strong>uniforme<\/strong> es por lo tanto primordial. Nos permite estandarizar el proceso garantizando una calidad homog\u00e9nea durante todo el a\u00f1o.<\/p>\n[\/vc_column_text][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"<p>Mejorar la calidad de los productos frescos &#8211; como lo es el yogur &#8211; y estandarizar el proceso de elaboraci\u00f3n forman parte de las principales preocupaciones de los fabricantes. \u00bfC\u00f3mo podemos mejorar la calidad del yogur?[vc_row][vc_column][vc_column_text css=\u00bb.vc_custom_1586938356648{margin-bottom: 0px !important;}\u00bb]Un enfriamiento r\u00e1pido nos permite garantizar la obtenci\u00f3n un yogur perfecto en t\u00e9rminos de: Sabor Textura Acidez [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":1726,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55,54,53],"tags":[],"class_list":["post-3215","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-etuves-es","category-refroidissement-rapide-palettes-es","category-yaourt-es"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u00bfPorqu\u00e9 se debe enfriar r\u00e1pidamente el yogur? 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