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Patricio J. Cáceres
Escuela Superior Politécnica del Litoral (ESPOL)
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18°D A 13°D
Δ= 5°D
5°D = 50 g Acido/100 lt
PM Na H CO3 = 84 Monovalente
PM Ca (OH)2 = 37 Divalente
103 lt 100 kg
100 kg Y Crema
0,034 G 0,35 G
0,032 P 0P
X
Z1 G Z1 / Z2 = 1,11
Z2 P
AUTOR: M.Sc. Patricio Cáceres ESPOL
EJERCICIO PRACTICOS PROCESAMIENTO DE LACTEOS
GRASA PROTEINA
100 + Y = X P 100 + PY = XP
100 (0,034) + 0,35 Y = Z1 X 100 (0,032) = Z2 X
3,4 + 0,35 Y = (3,552/ X) X 3,2 / X = Z2 Z1 / Z2 = 1,11
Y =(3,552 – 3,4)/ 0,35 = 0,434 kg
Y = 434 g Z1 = 1,11 (3,2) / X = 3,552 / X
X = 100,434 kg Z1 = 0,0354
Z2 = 0,03186
G/P = 1,11
G% SNG%
Leche polvo entera 27 71
Leche fresca termizada 3,5 8,5
Crema de leche 35 0
Azúcar
Glucosa
Lp Lf
Azúcar Crema
Y
100 kg
G 0,1
SNG 0,11
Az 0,152
A +Lp + Lf + Cr = 100 kg
Azúcar 100%
A + Lp + Lf + Cr = 100 kg (0,152)
A = 15,2 kg
SNG
A + Lp + Lf + Cr = 100 (0,11)
0,71 Lp = 11 – Lf 0,085
Lp = (11-0,085Lf)/0,71
Lp = 15,5 – 0,12 Lf
Lp + Lf + Cr = 100 – 15,2
Lp + Lf + Cr = 84,8
0,88 Lf + Cr = 69,3
Cr = 69,3 – 0,88 Lf
Lp = 15,5 – 0,12 Lf
Lp = 15,5 – 0,12 (60,38)
Lp = 8,25 kg
Cr = 69,3 – 0,88 Lf
Cr = 69,3 – 0,88 (60,83)
Cr = 16,17 kg