{"id":65147,"date":"2026-08-05T11:48:26","date_gmt":"2026-08-05T15:48:26","guid":{"rendered":"https:\/\/rheolution.com\/?p=65147"},"modified":"2026-08-21T14:56:05","modified_gmt":"2026-08-21T18:56:05","slug":"control-de-calidad-del-yogur","status":"publish","type":"post","link":"https:\/\/rheolution.com\/es\/notas-de-aplicacion\/control-de-calidad-del-yogur\/","title":{"rendered":"Control de calidad del yogur: c\u00f3mo medir los factores clave"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"65147\" class=\"elementor elementor-65147 elementor-60960\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-a195798 e-flex e-con-boxed e-con e-parent\" data-id=\"a195798\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-499a884 elementor-widget elementor-widget-heading\" data-id=\"499a884\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h6 class=\"elementor-heading-title elementor-size-default\">Nota de aplicaci\u00f3n | CoaguSens\u2122 Flex<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-70c53b7 elementor-widget elementor-widget-heading\" data-id=\"70c53b7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h1 class=\"elementor-heading-title elementor-size-default\">Control de calidad del yogur: c\u00f3mo medir los factores clave\n<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e84ecce elementor-widget elementor-widget-heading\" data-id=\"e84ecce\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Un estudio de caso en el que se comparan diferentes marcas de yogur griego<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-7c0b569 e-flex e-con-boxed e-con e-parent\" data-id=\"7c0b569\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-a86da63 elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor-widget elementor-widget-heading\" data-id=\"a86da63\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Retos habituales en la fabricaci\u00f3n de yogur\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9fb079d elementor-widget elementor-widget-text-editor\" data-id=\"9fb079d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400\">Fabricar yogur con una calidad constante es todo un reto t\u00e9cnico, incluso para los fabricantes de productos l\u00e1cteos con experiencia. Las variaciones en la composici\u00f3n de la leche, la actividad de los cultivos iniciadores y las condiciones de elaboraci\u00f3n pueden influir mucho en la textura, el sabor y la estabilidad finales del producto. Los cambios estacionales en los niveles de prote\u00ednas y grasa de la leche, por ejemplo, pueden alterar la estructura del gel y el comportamiento de la sin\u00e9resis.    <\/span><\/p><p><span style=\"font-weight: 400\">Otro reto habitual es encontrar el equilibrio entre la vida \u00fatil y la calidad sensorial. Aunque el tratamiento t\u00e9rmico y la selecci\u00f3n de cultivos ayudan a garantizar la estabilidad microbiana, tambi\u00e9n pueden afectar al desarrollo de la textura y el sabor. Una acidificaci\u00f3n excesiva durante la fermentaci\u00f3n puede provocar un sabor agrio demasiado marcado y un gel quebradizo, mientras que una acidificaci\u00f3n insuficiente puede dar lugar a una firmeza insuficiente y una estructura d\u00e9bil. Controlar la manipulaci\u00f3n tras la fermentaci\u00f3n, la temperatura de almacenamiento y el envasado es igual de importante para evitar defectos como la separaci\u00f3n del suero o la textura granulosa.   <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-00495e0 elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor-widget elementor-widget-heading\" data-id=\"00495e0\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Par\u00e1metros de calidad en la evaluaci\u00f3n del yogur<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5615299 elementor-widget elementor-widget-text-editor\" data-id=\"5615299\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400\">Para evaluar la calidad del yogur hay que tener en cuenta una serie de caracter\u00edsticas reol\u00f3gicas y sensoriales clave. Par\u00e1metros como la firmeza, la textura, la consistencia y la viscosidad no solo son indicadores de la aceptaci\u00f3n por parte de los consumidores, sino que tambi\u00e9n son esenciales para el control del proceso. Cada una de estas caracter\u00edsticas refleja interacciones complejas entre las prote\u00ednas de la leche, la grasa, la selecci\u00f3n de cultivos, los par\u00e1metros de fermentaci\u00f3n y las etapas de elaboraci\u00f3n, y cada una responde de forma diferente a los cambios en la formulaci\u00f3n y en las condiciones ambientales.  <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-33512ed elementor-widget elementor-widget-heading\" data-id=\"33512ed\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Consistencia y textura del yogur<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e462f81 elementor-widget elementor-widget-text-editor\" data-id=\"e462f81\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400\">La firmeza describe la resistencia del gel a la deformaci\u00f3n, algo que est\u00e1 muy relacionado con las interacciones entre las micelas de case\u00edna y el contenido total de s\u00f3lidos. El yogur griego, con su mayor concentraci\u00f3n de prote\u00ednas, suele tener m\u00e1s firmeza y una textura m\u00e1s densa que los yogures cuajados o batidos. La uniformidad de la textura es se\u00f1al de que el gel se ha formado correctamente, mientras que la fragilidad o la presencia de grumos pueden indicar una acidificaci\u00f3n excesiva, un contenido insuficiente de s\u00f3lidos totales o una mezcla mal hecha.  <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c4ac0c3 elementor-widget elementor-widget-heading\" data-id=\"c4ac0c3\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Consistencia del yogur<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-22127ae elementor-widget elementor-widget-text-editor\" data-id=\"22127ae\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400\">La consistencia tiene que ver con la cohesi\u00f3n y el comportamiento del yogur al servirlo con cuchara o verterlo. En el yogur griego, la consistencia ideal es espesa y uniforme, sin bolsas visibles de suero. Depende de la densidad de la red proteica, el contenido en grasa y la eficacia de la homogeneizaci\u00f3n. Una consistencia baja puede deberse a una separaci\u00f3n excesiva del suero, mientras que una consistencia demasiado densa puede hacer que el producto resulte menos atractivo para el consumidor en ciertas aplicaciones.   <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-033ebd3 elementor-widget elementor-widget-heading\" data-id=\"033ebd3\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Viscosidad del yogur<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-37bf1ac elementor-widget elementor-widget-text-editor\" data-id=\"37bf1ac\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400\">La viscosidad mide la resistencia del yogur a fluir cuando se le aplica una fuerza y es una caracter\u00edstica clave para la percepci\u00f3n del consumidor. En productos colados, como el yogur griego, la viscosidad suele ser alta debido a la concentraci\u00f3n de prote\u00ednas y al menor contenido de humedad. Las condiciones de elaboraci\u00f3n, como la temperatura de incubaci\u00f3n, el tiempo de fermentaci\u00f3n y el esfuerzo cortante durante la mezcla, pueden aumentar o reducir la viscosidad. Mantener la viscosidad deseada garantiza tanto la textura en boca como la estabilidad durante el transporte y la distribuci\u00f3n.   <\/span><\/p><p><span style=\"font-weight: 400\">Entender estos par\u00e1metros permite a los fabricantes detectar a tiempo las desviaciones en la l\u00ednea de producci\u00f3n y poner en marcha medidas correctivas. <\/span>En la siguiente secci\u00f3n, exploraremos una evaluaci\u00f3n pr\u00e1ctica de estos atributos mediante <b>pruebas de textura, consistencia y viscoelasticidad del yogur griego<\/b>, comparando diversas marcas comerciales.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e69a3cb elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor-widget elementor-widget-heading\" data-id=\"e69a3cb\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Caso pr\u00e1ctico: An\u00e1lisis de la textura, la consistencia y la viscosidad del yogur griego<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-210e3a3 elementor-widget elementor-widget-heading\" data-id=\"210e3a3\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Instrumento: CoaguSens\u2122 Flex - Sensor de precisi\u00f3n para la coagulaci\u00f3n de la leche<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ab76087 elementor-widget elementor-widget-text-editor\" data-id=\"ab76087\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong><a href=\"https:\/\/rheolution.com\/es\/productos\/coagusens-series\/coagusens-flex\/\">CoaguSens\u2122 Flex<\/a><\/strong> <span style=\"font-weight: 400\">es un instrumento especializado y f\u00e1cil de usar para controlar la firmeza del gel de leche durante la coagulaci\u00f3n y la viscoelasticidad final del yogur. Como la fase de coagulaci\u00f3n determina en gran medida la textura, la estabilidad y el perfil sensorial del yogur, <strong>CoaguSens\u2122 Flex<\/strong> ofrece a los fabricantes de productos l\u00e1cteos una herramienta muy eficaz para medir y ajustar estas propiedades desde el laboratorio. Sus datos precisos ayudan a los fabricantes a adaptar las f\u00f3rmulas, mejorar la uniformidad del producto y optimizar los par\u00e1metros del proceso, asegurando as\u00ed que el yogur final cumpla tanto con las especificaciones de calidad como con las expectativas de los consumidores. El instrumento suele analizar:    <\/span><span style=\"font-weight: 400\"><br><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-f9b5caf e-grid e-con-full e-con e-child\" data-id=\"f9b5caf\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-a11d595 elementor-widget elementor-widget-text-editor\" data-id=\"a11d595\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul><li style=\"font-weight: 400\"><span style=\"font-weight: 400\">el <\/span><b>m\u00f3dulo el\u00e1stico de cizallamiento (G\u2032)<\/b><span style=\"font-weight: 400\">: mide la firmeza del gel;<\/span><\/li><li style=\"font-weight: 400\"><span style=\"font-weight: 400\">el <\/span><b>m\u00f3dulo de p\u00e9rdida por cizallamiento (G\u2019\u2019)<\/b><span style=\"font-weight: 400\">: mide el comportamiento viscoso del gel;<\/span><\/li><li style=\"font-weight: 400\"><span style=\"font-weight: 400\"><b style=\"letter-spacing: 0px\">la tangente de p\u00e9rdida [tan(\u03b4)]<\/b><span style=\"font-weight: 400;letter-spacing: 0px\">: se define como la relaci\u00f3n G\u2019\u2019\/G\u2019, que indica la proporci\u00f3n del comportamiento viscoso respecto al comportamiento el\u00e1stico de la muestra. <\/span> <\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ae96775 elementor-widget elementor-widget-image\" data-id=\"ae96775\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"300\" height=\"244\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/CoaguSens-Flex-with-tablet-1.webp?fit=300%2C244&amp;ssl=1\" class=\"attachment-medium size-medium wp-image-41645\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/CoaguSens-Flex-with-tablet-1.webp?w=3120&amp;ssl=1 3120w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/CoaguSens-Flex-with-tablet-1.webp?resize=300%2C244&amp;ssl=1 300w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/CoaguSens-Flex-with-tablet-1.webp?resize=1024%2C832&amp;ssl=1 1024w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/CoaguSens-Flex-with-tablet-1.webp?resize=768%2C624&amp;ssl=1 768w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/CoaguSens-Flex-with-tablet-1.webp?resize=1536%2C1248&amp;ssl=1 1536w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/CoaguSens-Flex-with-tablet-1.webp?resize=2048%2C1665&amp;ssl=1 2048w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/CoaguSens-Flex-with-tablet-1.webp?resize=1200%2C975&amp;ssl=1 1200w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/CoaguSens-Flex-with-tablet-1.webp?resize=92%2C75&amp;ssl=1 92w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/CoaguSens-Flex-with-tablet-1.webp?resize=480%2C390&amp;ssl=1 480w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/CoaguSens-Flex-with-tablet-1.webp?w=2440&amp;ssl=1 2440w\" sizes=\"(max-width:767px) 300px, 300px\" data-attachment-id=\"41645\" data-permalink=\"https:\/\/rheolution.com\/es\/coagusens-flex-with-tablet-1-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/CoaguSens-Flex-with-tablet-1.webp?fit=3120%2C2536&amp;ssl=1\" data-orig-size=\"3120,2536\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"CoaguSens-Flex-with-tablet (1)\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/CoaguSens-Flex-with-tablet-1.webp?fit=1024%2C832&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0015704 elementor-widget elementor-widget-heading\" data-id=\"0015704\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Resultados<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-23dc0ce elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor-widget elementor-widget-image\" data-id=\"23dc0ce\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"2133\" height=\"1545\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Yogurt-Quality-Control.jpg?fit=2133%2C1545&amp;ssl=1\" class=\"attachment-full size-full wp-image-60973\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Yogurt-Quality-Control.jpg?w=2133&amp;ssl=1 2133w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Yogurt-Quality-Control.jpg?resize=300%2C217&amp;ssl=1 300w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Yogurt-Quality-Control.jpg?resize=1024%2C742&amp;ssl=1 1024w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Yogurt-Quality-Control.jpg?resize=768%2C556&amp;ssl=1 768w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Yogurt-Quality-Control.jpg?resize=1536%2C1113&amp;ssl=1 1536w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Yogurt-Quality-Control.jpg?resize=2048%2C1483&amp;ssl=1 2048w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Yogurt-Quality-Control.jpg?resize=104%2C75&amp;ssl=1 104w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Yogurt-Quality-Control.jpg?resize=700%2C507&amp;ssl=1 700w\" sizes=\"(max-width:767px) 700px, (max-width:2133px) 100vw, 2133px\" data-attachment-id=\"60973\" data-permalink=\"https:\/\/rheolution.com\/es\/yogurt-quality-control-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Yogurt-Quality-Control.jpg?fit=2133%2C1545&amp;ssl=1\" data-orig-size=\"2133,1545\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Yogurt Quality Control\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Yogurt-Quality-Control.jpg?fit=1024%2C742&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5e177d0 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"5e177d0\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>Figura 1:<\/strong> Soportes para muestras CoaguSens\u2122 Flex con yogur griego.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-516c217 e-grid e-con-full e-con e-child\" data-id=\"516c217\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t<div class=\"elementor-element elementor-element-9bd7270 e-con-full e-flex e-con e-child\" data-id=\"9bd7270\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-e32d9b8 elementor-widget__width-initial elementor-widget elementor-widget-image\" data-id=\"e32d9b8\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"277\" height=\"300\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Greek-Yogurt-G-Bar-Graph-1.jpg?fit=277%2C300&amp;ssl=1\" class=\"attachment-medium size-medium wp-image-61022\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Greek-Yogurt-G-Bar-Graph-1.jpg?w=846&amp;ssl=1 846w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Greek-Yogurt-G-Bar-Graph-1.jpg?resize=277%2C300&amp;ssl=1 277w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Greek-Yogurt-G-Bar-Graph-1.jpg?resize=768%2C832&amp;ssl=1 768w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Greek-Yogurt-G-Bar-Graph-1.jpg?resize=69%2C75&amp;ssl=1 69w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Greek-Yogurt-G-Bar-Graph-1.jpg?resize=700%2C759&amp;ssl=1 700w\" sizes=\"(max-width:767px) 277px, 277px\" data-attachment-id=\"61022\" data-permalink=\"https:\/\/rheolution.com\/es\/greek-yogurt-g-bar-graph-2-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Greek-Yogurt-G-Bar-Graph-1.jpg?fit=846%2C917&amp;ssl=1\" data-orig-size=\"846,917\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Greek Yogurt G&amp;#8217; Bar Graph\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Greek-Yogurt-G-Bar-Graph-1.jpg?fit=846%2C917&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-105f889 elementor-widget elementor-widget-heading\" data-id=\"105f889\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"elementor-heading-title elementor-size-default\"><b>Figura 2:<\/b> Comparaci\u00f3n del m\u00f3dulo de elasticidad (consistencia) de tres marcas comerciales de yogures griegos (Oikos, Libert\u00e9, Olympic y Skotidakis) a 4 \u00b0C.<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-adef03c e-con-full e-flex e-con e-child\" data-id=\"adef03c\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-aac7a19 elementor-widget elementor-widget-image\" data-id=\"aac7a19\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"277\" height=\"300\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Greek-Yogurt-Bar-TanD-Graph.jpg?fit=277%2C300&amp;ssl=1\" class=\"attachment-medium size-medium wp-image-60990\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Greek-Yogurt-Bar-TanD-Graph.jpg?w=846&amp;ssl=1 846w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Greek-Yogurt-Bar-TanD-Graph.jpg?resize=277%2C300&amp;ssl=1 277w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Greek-Yogurt-Bar-TanD-Graph.jpg?resize=768%2C832&amp;ssl=1 768w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Greek-Yogurt-Bar-TanD-Graph.jpg?resize=69%2C75&amp;ssl=1 69w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Greek-Yogurt-Bar-TanD-Graph.jpg?resize=700%2C759&amp;ssl=1 700w\" sizes=\"(max-width:767px) 277px, 277px\" data-attachment-id=\"60990\" data-permalink=\"https:\/\/rheolution.com\/es\/greek-yogurt-bar-tand-graph-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Greek-Yogurt-Bar-TanD-Graph.jpg?fit=846%2C917&amp;ssl=1\" data-orig-size=\"846,917\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Greek Yogurt Bar TanD Graph\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Greek-Yogurt-Bar-TanD-Graph.jpg?fit=846%2C917&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9947c5d elementor-widget elementor-widget-heading\" data-id=\"9947c5d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"elementor-heading-title elementor-size-default\"><b>Figura 3: Comparaci\u00f3n <\/b>de la tangente de p\u00e9rdida [tan(\u03b4)] y el comportamiento viscoso de tres marcas comerciales de yogures griegos (Oikos, Libert\u00e9, Olympic y Skotidakis) a 4 \u00b0C.<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3afd090 elementor-widget elementor-widget-text-editor\" data-id=\"3afd090\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400\">Se utiliz\u00f3 el <strong>CoaguSens\u2122 Flex<\/strong><\/span><span style=\"font-weight: 400\"> se utiliz\u00f3 para caracterizar las <\/span><b>propiedades viscoel\u00e1sticas<\/b><span style=\"font-weight: 400\">  de los yogures griegos que se venden en Canad\u00e1. El   <\/span><b>m\u00f3dulo el\u00e1stico de cizallamiento (G\u2032)<\/b><span style=\"font-weight: 400\">, que refleja la firmeza del gel, y la <\/span><b>tangente de p\u00e9rdida [tan(\u03b4)]<\/b><span style=\"font-weight: 400\">, que indican la disipaci\u00f3n viscosa, se cuantificaron en cuatro muestras de yogur de diferentes marcas. Los datos reol\u00f3gicos se compararon con   <\/span><b>observaciones macrosc\u00f3picas<\/b><span style=\"font-weight: 400\"> (inspecci\u00f3n visual) y <\/span><b>percepci\u00f3n sensorial<\/b><span style=\"font-weight: 400\">  (sensaci\u00f3n en boca). Los resultados indicaron que los yogures que se percib\u00edan como   <\/span><i><span style=\"font-weight: 400\">suaves y cremosos<\/span><\/i><span style=\"font-weight: 400\"> se asociaron con <\/span><b>valores de G\u2032 m\u00e1s bajos<\/b><span style=\"font-weight: 400\"> y <\/span><b>un tan(\u03b4) m\u00e1s alto<\/b><span style=\"font-weight: 400\">, lo que sugiere una estructura de gel m\u00e1s blanda con un comportamiento viscoso mejorado. Por el contrario, los yogures que se caracterizan por   <\/span><i><span style=\"font-weight: 400\">grueso y firme<\/span><\/i><span style=\"font-weight: 400\"> presentaban <\/span><b>valores de G\u2032 m\u00e1s altos<\/b><span style=\"font-weight: 400\">, al tiempo que manten\u00edan <\/span><b>valores de tan(\u03b4) comparables<\/b><span style=\"font-weight: 400\">, lo que indica una red m\u00e1s el\u00e1stica y estructurada.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3ed9c6f elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor-widget elementor-widget-heading\" data-id=\"3ed9c6f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Uso de datos viscoel\u00e1sticos precisos para mejorar la producci\u00f3n de yogur<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-24388c7 elementor-widget elementor-widget-heading\" data-id=\"24388c7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Conclusi\u00f3n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-98363ce elementor-widget elementor-widget-text-editor\" data-id=\"98363ce\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400\">Este estudio destaca la importancia de realizar mediciones reol\u00f3gicas precisas para entender y controlar la calidad del yogur. La producci\u00f3n de yogur presenta retos inherentes, ya que las variaciones en la composici\u00f3n de la leche, la actividad de los cultivos iniciadores, los par\u00e1metros de fermentaci\u00f3n y las condiciones de procesamiento pueden alterar significativamente la firmeza, la consistencia, la viscosidad y el atractivo sensorial del producto final. Aunque la inspecci\u00f3n visual y los comentarios de los consumidores son valiosos, no ofrecen el nivel de precisi\u00f3n necesario para un control de calidad industrial constante.  <\/span><\/p><p><span style=\"font-weight: 400\">Gracias al uso del <strong>CoaguSens\u2122 Flex<\/strong>, pudimos cuantificar par\u00e1metros viscoel\u00e1sticos clave, concretamente el m\u00f3dulo el\u00e1stico de cizallamiento (G\u2032), relacionado con la firmeza del gel, y la tangente de p\u00e9rdida (tan(\u03b4)), que indica el comportamiento viscoso. Estas mediciones se realizaron en cuatro marcas comerciales de yogur griego disponibles en Canad\u00e1 y se relacionaron con observaciones macrosc\u00f3picas y la sensaci\u00f3n en boca. Los datos revelaron una clara relaci\u00f3n entre las caracter\u00edsticas reol\u00f3gicas y los atributos sensoriales: los yogures que se percib\u00edan como suaves y cremosos presentaban valores de G\u2032 m\u00e1s bajos y valores de tan(\u03b4) m\u00e1s altos, lo que refleja una red de gel m\u00e1s blanda y viscosa, mientras que los yogures m\u00e1s espesos y firmes mostraban valores de G\u2032 m\u00e1s altos y valores de tan(\u03b4) similares, lo que concuerda con una matriz proteica m\u00e1s el\u00e1stica y estructurada.  <\/span><\/p><p><span style=\"font-weight: 400\">Estos resultados demuestran que los ensayos reol\u00f3gicos objetivos pueden predecir directamente las cualidades relevantes para el consumidor, tendiendo un puente entre los par\u00e1metros del proceso y las expectativas del mercado. Adem\u00e1s, ponen de relieve el potencial de herramientas como <strong>CoaguSens\u2122 Flex<\/strong>, que pueden servir no solo para el desarrollo de productos, sino tambi\u00e9n para el control de calidad rutinario, donde la detecci\u00f3n temprana de desviaciones permite tomar medidas correctivas antes de que los productos lleguen al mercado. <\/span><\/p><p><span style=\"font-weight: 400\">En resumen, integrar mediciones viscoel\u00e1sticas precisas en los procesos de producci\u00f3n de yogur ofrece a los fabricantes informaci\u00f3n \u00fatil para reducir la variabilidad entre lotes, optimizar las estrategias de formulaci\u00f3n y mejorar la satisfacci\u00f3n de los consumidores. A medida que las empresas l\u00e1cteas sigan innovando para adaptarse a las preferencias cambiantes de los consumidores, estas herramientas ser\u00e1n fundamentales para garantizar tanto la diferenciaci\u00f3n del producto como la fiabilidad de la marca a largo plazo. <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c1b2350 elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor--h-position-center elementor--v-position-middle elementor-arrows-position-inside elementor-widget elementor-widget-slides\" data-id=\"c1b2350\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;navigation&quot;:&quot;arrows&quot;,&quot;autoplay_speed&quot;:4000,&quot;transition_speed&quot;:4000,&quot;autoplay&quot;:&quot;yes&quot;,&quot;pause_on_hover&quot;:&quot;yes&quot;,&quot;pause_on_interaction&quot;:&quot;yes&quot;,&quot;infinite&quot;:&quot;yes&quot;,&quot;transition&quot;:&quot;slide&quot;}\" data-widget_type=\"slides.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-swiper\">\n\t\t\t\t\t<div class=\"elementor-slides-wrapper elementor-main-swiper swiper\" role=\"region\" aria-roledescription=\"carousel\" aria-label=\"Slides\" dir=\"ltr\" data-animation=\"fadeInUp\">\n\t\t\t\t<div class=\"swiper-wrapper elementor-slides\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"elementor-repeater-item-c97f30c swiper-slide\" role=\"group\" aria-roledescription=\"slide\"><div class=\"swiper-slide-bg\" role=\"img\" aria-label=\"CoaguSens-Flex-with-tablet (1)\"><\/div><div class=\"swiper-slide-inner\" ><div class=\"swiper-slide-contents\"><\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3c7c37d elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor-widget elementor-widget-text-editor\" data-id=\"3c7c37d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Ponte en contacto con nosotros para pedir un presupuesto o para saber m\u00e1s<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0d8bf0d elementor-align-center elementor-widget elementor-widget-button\" data-id=\"0d8bf0d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/rheolution.com\/contact\/\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Ponte en contacto con nosotros para m\u00e1s informaci\u00f3n<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9075483 elementor-widget elementor-widget-heading\" data-id=\"9075483\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"elementor-heading-title elementor-size-default\">Art\u00edculos relacionados<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2cce6dd premium-blog-cta-full-yes premium-floating-effects-yes premium-disable-fe-yes elementor-widget__width-initial premium-blog-align-left elementor-widget elementor-widget-premium-addon-blog\" data-id=\"2cce6dd\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;force_height&quot;:&quot;true&quot;,&quot;premium_blog_grid&quot;:&quot;yes&quot;,&quot;premium_blog_layout&quot;:&quot;even&quot;,&quot;premium_blog_columns_number&quot;:&quot;50%&quot;,&quot;premium_blog_columns_number_tablet&quot;:&quot;50%&quot;,&quot;premium_blog_columns_number_mobile&quot;:&quot;100%&quot;,&quot;scroll_to_offset&quot;:&quot;yes&quot;,&quot;premium_fe_trigger&quot;:&quot;load&quot;,&quot;premium_fe_direction&quot;:&quot;alternate&quot;,&quot;premium_fe_loop&quot;:&quot;default&quot;,&quot;premium_fe_easing&quot;:&quot;easeInOutSine&quot;}\" data-widget_type=\"premium-addon-blog.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"premium-error-notice\">\n\t\t\tLa consulta actual no tiene entradas. Por favor, aseg\u00farate de que has publicado art\u00edculos que coincidan con tu consulta.\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-789085c e-flex e-con-boxed e-con e-parent\" data-id=\"789085c\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-44bf8b9 e-flex e-con-boxed e-con e-parent\" data-id=\"44bf8b9\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Fabricar yogur con una calidad constante es todo un reto t\u00e9cnico, incluso para los fabricantes de productos l\u00e1cteos con m\u00e1s experiencia. Las variaciones en la composici\u00f3n de la leche, la actividad de los cultivos iniciadores y las condiciones de elaboraci\u00f3n pueden influir mucho en la textura, el sabor y la estabilidad finales del producto. Los cambios estacionales en los niveles de prote\u00ednas y grasa de la leche, por ejemplo, pueden alterar la estructura del gel y el comportamiento de la sin\u00e9resis.    <\/p>\n","protected":false},"author":195401359,"featured_media":61064,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[303,287,329],"tags":[123,132],"class_list":["post-65147","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-agrifood-application-notes","category-notas-de-aplicacion","category-testing-of-dairy-products","tag-agri-food","tag-yogurt"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Control de Calidad del 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