Control Higienica de La Leche

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*\fldinst{HYPERLINK "#4"}}{\fldrslt { }}}}\tab \fs22\cf0\f1\charscalex100 {{\fie
ld{\*\fldinst{HYPERLINK "#4"}}{\fldrslt {FUNDAMENTO TERICO ......................
.............................................................. 2}}}}\fs22\cf0\f2
\charscalex100 {{\field{\*\fldinst{HYPERLINK "#4"}}{\fldrslt { }}}}\par\pard\li1
280\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1280\ri0\sl-306\slmult0 \*\tx1920\fs
22\cf0\f1\charscalex100 {{\field{\*\fldinst{HYPERLINK "#4"}}{\fldrslt {2.1.}}}}\
fs22\cf0\f2\charscalex100 {{\field{\*\fldinst{HYPERLINK "#4"}}{\fldrslt { }}}}\t
ab \fs22\cf0\f1\charscalex100 {{\field{\*\fldinst{HYPERLINK "#4"}}{\fldrslt {La
leche ..........................................................................
.................................... 2}}}}\fs22\cf0\f2\charscalex100 {{\field{\*
\fldinst{HYPERLINK "#4"}}{\fldrslt { }}}}\par\pard\li1280\ri0\sl-213\slmult0 \fs
18\cf0\par\pard\li1280\ri0\sl-293\slmult0 \*\tx1920\fs22\cf0\f1\charscalex100 {{
\field{\*\fldinst{HYPERLINK "#4"}}{\fldrslt {2.2.}}}}\fs22\cf0\f2\charscalex100
{{\field{\*\fldinst{HYPERLINK "#4"}}{\fldrslt { }}}}\tab \fs22\cf0\f1\charscalex
100 {{\field{\*\fldinst{HYPERLINK "#4"}}{\fldrslt {Composicin de la leche .......
............................................................................. 2}
}}}\fs22\cf0\f2\charscalex100 {{\field{\*\fldinst{HYPERLINK "#4"}}{\fldrslt { }}
}}\par\pard\li1280\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1280\ri0\sl-306\slmul
t0 \*\tx1920\fs22\cf0\f1\charscalex100 {{\field{\*\fldinst{HYPERLINK "#5"}}{\fld
rslt {2.3.}}}}\fs22\cf0\f2\charscalex100 {{\field{\*\fldinst{HYPERLINK "#5"}}{\f
ldrslt { }}}}\tab \fs22\cf0\f1\charscalex100 {{\field{\*\fldinst{HYPERLINK "#5"}
}{\fldrslt {Propiedades fsicas ..................................................
........................................... 3}}}}\fs22\cf0\f2\charscalex100 {{\f
ield{\*\fldinst{HYPERLINK "#5"}}{\fldrslt { }}}}\par\pard\li1040\ri0\sl-213\slmu
lt0 \fs18\cf0\par\pard\li1040\ri0\sl-293\slmult0 \*\tx1693\fs22\cf0\f1\charscale
x100 {{\field{\*\fldinst{HYPERLINK "#5"}}{\fldrslt {III.}}}}\fs22\cf0\f2\charsca
lex100 {{\field{\*\fldinst{HYPERLINK "#5"}}{\fldrslt { }}}}\tab \fs22\cf0\f1\cha
rscalex100 {{\field{\*\fldinst{HYPERLINK "#5"}}{\fldrslt {MATERIALES Y MTODOS ...
........................................................................... 3}}}
}\fs22\cf0\f2\charscalex100 {{\field{\*\fldinst{HYPERLINK "#5"}}{\fldrslt { }}}}
\par\pard\li1280\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1280\ri0\sl-306\slmult0
\*\tx1920\fs22\cf0\f1\charscalex100 {{\field{\*\fldinst{HYPERLINK "#5"}}{\fldrs
lt {3.1.}}}}\fs22\cf0\f2\charscalex100 {{\field{\*\fldinst{HYPERLINK "#5"}}{\fld
rslt { }}}}\tab \fs22\cf0\f1\charscalex100 {{\field{\*\fldinst{HYPERLINK "#5"}}{
\fldrslt {Determinacin de la densidad de la leche ...............................
........................... 3}}}}\fs22\cf0\f2\charscalex100 {{\field{\*\fldinst{
HYPERLINK "#5"}}{\fldrslt { }}}}\par\pard\li1520\ri0\sl-213\slmult0 \fs18\cf0\pa
r\pard\li1520\ri0\sl-293\slmult0 \*\tx2360\fs24\cf0\f1\charscalex100 {3.1.1.}\ta
b \fs24\cf0\f1\charscalex100 {Metodologa ........................................
...... }\fs24\cf0\f1\charscalex100\b {Error! Marcador no definido.}\b0 \par\pard\
li1280\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1280\ri0\sl-306\slmult0 \*\tx1920
\fs22\cf0\f1\charscalex100 {{\field{\*\fldinst{HYPERLINK "#7"}}{\fldrslt {3.2.}}
}}\fs22\cf0\f2\charscalex100 {{\field{\*\fldinst{HYPERLINK "#7"}}{\fldrslt { }}}
}\tab \fs22\cf0\f1\charscalex100 {{\field{\*\fldinst{HYPERLINK "#7"}}{\fldrslt {
Determinacin de slidos en la leche. ..............................................
................. 5}}}}\fs22\cf0\f2\charscalex100 {{\field{\*\fldinst{HYPERLINK
"#7"}}{\fldrslt { }}}}\par\pard\li1520\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1
520\ri0\sl-293\slmult0 \*\tx2360\fs22\cf0\f1\charscalex100 {{\field{\*\fldinst{H
YPERLINK "#7"}}{\fldrslt {3.2.1.}}}}\fs22\cf0\f2\charscalex100 {{\field{\*\fldin
st{HYPERLINK "#7"}}{\fldrslt { }}}}\tab \fs22\cf0\f1\charscalex100 {{\field{\*\f

ldinst{HYPERLINK "#7"}}{\fldrslt {Metodologa ....................................
............................................................ 5}}}}\fs22\cf0\f2\c
harscalex100 {{\field{\*\fldinst{HYPERLINK "#7"}}{\fldrslt { }}}}\par\pard\li128
0\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1280\ri0\sl-306\slmult0 \*\tx1920\fs24
\cf0\f1\charscalex100 {3.3.}\tab \fs24\cf0\f1\charscalex100 {Deteccin de adultera
cin de la leche. ............. }\fs24\cf0\f1\charscalex100\b {Error! Marcador no d
efinido.}\b0 \par\pard\li1520\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1520\ri0\s
l-293\slmult0 \*\tx2360\fs24\cf0\f1\charscalex100 {3.3.1.}\tab \fs24\cf0\f1\char
scalex100 {Metodologa .............................................. }\fs24\cf0\f
1\charscalex100\b {Error! Marcador no definido.}\b0 \par\pard\li1280\ri0\sl-213\s
lmult0 \fs18\cf0\par\pard\li1280\ri0\sl-306\slmult0 \*\tx1920\fs24\cf0\f1\charsc
alex100 {3.4.}\tab \fs24\cf0\f1\charscalex100 {Determinacin del descremado. .....
.................. }\fs24\cf0\f1\charscalex100\b {Error! Marcador no definido.}\b
0 \par\pard\li1520\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1520\ri0\sl-293\slmul
t0 \*\tx2360\fs24\cf0\f1\charscalex100 {3.4.1.}\tab \fs24\cf0\f1\charscalex100 {
Cualitativa: ............................................... }\fs24\cf0\f1\chars
calex100\b {Error! Marcador no definido.}\b0 \par\pard\li1520\ri0\sl-213\slmult0
\fs18\cf0\par\pard\li1520\ri0\sl-306\slmult0 \*\tx2360\fs24\cf0\f1\charscalex100
{3.4.2.}\tab \fs24\cf0\f1\charscalex100 {Cuantitativa: ........................
..................... }\fs24\cf0\f1\charscalex100\b {Error! Marcador no definido.
}\b0 \par\pard\li1040\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1040\ri0\sl-306\sl
mult0 \*\tx1693\fs22\cf0\f1\charscalex100 {{\field{\*\fldinst{HYPERLINK "#10"}}{
\fldrslt {IV.}}}}\fs22\cf0\f2\charscalex100 {{\field{\*\fldinst{HYPERLINK "#10"}
}{\fldrslt { }}}}\tab \fs22\cf0\f1\charscalex100 {{\field{\*\fldinst{HYPERLINK "
#10"}}{\fldrslt {RESULTADOS Y DISCUSIONES ......................................
................................ 8}}}}\fs22\cf0\f2\charscalex100 {{\field{\*\fld
inst{HYPERLINK "#10"}}{\fldrslt { }}}}\par\pard\li1280\ri0\sl-213\slmult0 \fs18\
cf0\par\pard\li1280\ri0\sl-293\slmult0 \*\tx1920\fs24\cf0\f1\charscalex100 {4.1}
\tab \fs24\cf0\f1\charscalex100 {Determinacin de la densidad de los 3 tipos de le
che:}\fs24\cf0\f1\charscalex100\b {Error! Marcador no}\b0 \par\pard\li1280\ri0\s
l-413\slmult0 \fs24\cf0\f1\charscalex100\b {definido.}\b0 \par\pard\li1280\ri0\s
l-213\slmult0 \fs18\cf0\par\pard\li1280\ri0\sl-293\slmult0 \*\tx1920\*\tx7973\fs
24\cf0\f1\charscalex100 {4.2}\tab \fs24\cf0\f1\charscalex100 {Determinacin del po
rcentaje de solidos de la leche:}\fs24\cf0\f1\charscalex100\b {Error!}\b0 \tab \f
s24\cf0\f1\charscalex100\b {Marcador no }\b0 \par\pard\li1280\ri0\sl-426\slmult
0 \fs24\cf0\f1\charscalex100\b {definido.}\b0 \par\pard\li1280\ri0\sl-213\slmult
0 \fs18\cf0\par\pard\li1280\ri0\sl-293\slmult0 \*\tx1920\fs24\cf0\f1\charscalex1
00 {4.3}\tab \fs24\cf0\f1\charscalex100 {Determinacin del descremado de la leche:
..... }\fs24\cf0\f1\charscalex100\b {Error! Marcador no definido.}\b0 \par\pard\l
i1040\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1040\ri0\sl-306\slmult0 \*\tx1520\
fs24\cf0\f1\charscalex100 {{\field{\*\fldinst{HYPERLINK "#11"}}{\fldrslt {V.}}}}
\fs24\cf0\f2\charscalex100 {{\field{\*\fldinst{HYPERLINK "#11"}}{\fldrslt { }}}}
\tab \fs24\cf0\f1\charscalex100 {{\field{\*\fldinst{HYPERLINK "#11"}}{\fldrslt {
CONCLUSIONES ...................................................................
................................. 9}}}}\fs24\cf0\f2\charscalex100 {{\field{\*\fl
dinst{HYPERLINK "#11"}}{\fldrslt { }}}}\par\pard\li1040\ri0\sl-213\slmult0 \fs18
\cf0\par\pard\li1040\ri0\sl-306\slmult0 \*\tx1693\fs24\cf0\f1\charscalex100 {{\f
ield{\*\fldinst{HYPERLINK "#12"}}{\fldrslt {VI.}}}}\fs24\cf0\f2\charscalex100 {{
\field{\*\fldinst{HYPERLINK "#12"}}{\fldrslt { }}}}\tab \fs24\cf0\f1\charscalex1
00 {{\field{\*\fldinst{HYPERLINK "#12"}}{\fldrslt {REFERENCIAS BIBLIOGRFICAS ....
............................................................ 10}}}}\fs24\cf0\f2\
charscalex100 {{\field{\*\fldinst{HYPERLINK "#12"}}{\fldrslt { }}}}\par\pard\li1
040\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1040\ri0\sl-293\slmult0 \*\tx1693\fs
24\cf0\f1\charscalex100 {{\field{\*\fldinst{HYPERLINK "#13"}}{\fldrslt {VII.}}}}
\fs24\cf0\f2\charscalex100 {{\field{\*\fldinst{HYPERLINK "#13"}}{\fldrslt { }}}}
\tab \fs24\cf0\f1\charscalex100 {{\field{\*\fldinst{HYPERLINK "#13"}}{\fldrslt {
CUESTIONARIO ...................................................................
............................. 11}}}}\fs24\cf0\f2\charscalex100 {{\field{\*\fldin
st{HYPERLINK "#13"}}{\fldrslt { }}}}\par\pard\li9413\ri0\sl-213\slmult0 \fs18\cf
0\par\pard\li9413\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li9413\ri0\sl-213\slmult
13\ri0\sl-346\slmult0 \fs24\cf0\f1\charscalex100 {ii}\fs24\cf0\f1\charscalex100
{ }\par\pard\sect\sectd\sbknone\pgwsxn11893\pghsxn16826\marglsxn666\margrsxn133\
pard\sect\sectd\sbkpage{\shp
{\*\shpinst
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46\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li746\ri0\sl-213\slmult0 \fs18\cf0\par\
pard\li746\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li746\ri0\sl-213\slmult0 \fs18\
cf0\par\pard\li746\ri0\sl-280\slmult0 \*\tx1040\fs24\cf0\f1\charscalex100\b {I.}
\b0 \tab \fs24\cf0\f1\charscalex100\b {INTRODUCCIN }\b0 \par\column\pard\li0\ri0
\sl-213\slmult0 \fs18\cf0\par\pard\li0\ri0\sl-266\slmult0 \fs20\cf1\f1\charscale
x100\b {TECNOLOGA DE LECHES Y DERIVADOS}\b0 \par\pard\sect\sectd\sbknone\pgwsxn11
893\pghsxn16826\marglsxn666\margrsxn133\pard\li1040\ri0\sl-213\slmult0 \fs18\cf0
\par\pard\li1040\ri0\sl-440\slmult0 \fs24\cf0\f1\charscalex100 {La leche, es un

lquido blanco muy nutritivo que por acuerdo internacional, se define }\par\pard\l
i1040\ri0\sl-413\slmult0 \fs22\cf0\f1\charscalex100 {como el producto ntegro, no
adulterado, del ordeo higinico regular y completo e }\par\pard\li1040\ri0\sl-413\
slmult0 \fs22\cf0\f1\charscalex100 {ininterrumpido de una hembra lechera sana, b
ien alimentada y no fatigada y exento de }\par\pard\li1040\ri0\sl-413\slmult0 \f
s24\cf0\f1\charscalex100 {calostro, de color, olor, sabor. Nutricionalmente pres
enta una amplia gama de nutrientes}\par\pard\li1040\ri0\sl-413\slmult0 \fs22\cf0
\f1\charscalex100 {(slo es deficitario en hierro) y un alto aporte nutricional e
n contenido a caloras; hay }\par\pard\li1040\ri0\sl-413\slmult0 \fs24\cf0\f1\char
scalex100 {buen balance entre los constituyentes mayoritarios: grasa, protenas y
carbohidratos. }\par\pard\li1040\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1040\r
i0\sl-360\slmult0 \fs22\cf0\f1\charscalex100 {Se entiende por Leche de Calidad a
la que posee una composicin de excelencia, que }\par\pard\li1040\ri0\sl-413\slmu
lt0 \fs22\cf0\f1\charscalex100 {presenta bajos recuentos microbianos, libre d
e patgenos, sin contaminantes fsicos y }\par\pard\li1040\ri0\sl-413\slmult0 \fs24
\cf0\f1\charscalex100 {qumicos y con adecuada capacidad para ser procesada. }\par
22\cf0\f1\charscalex100 {Producir leche de buena calidad, significa que tan
to a nivel de composicin como }\par\pard\li1040\ri0\sl-413\slmult0 \fs22\cf0\f1
\charscalex100 {microbiolgicamente la leche que llega al pblico consumidor debe es
tar en condiciones }\par\pard\li1040\ri0\sl-413\slmult0 \fs22\cf0\f1\charscalex1
00 {apta para su consumo. Para llevar a cabo sta tarea tenemos que desarrollar u
na labor de }\par\pard\li1040\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {con
cientizacin, que abarca desde los ganaderos, ordeadores y las autoridades}\par
\pard\li1040\ri0\sl-413\slmult0 \fs22\cf0\f1\charscalex100 {relacionadas al medi
o, que no se han dado cuenta que la cadena lctea no termina en }\par\pard\li1040
\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {producir leche en mucha cantidad
, sino que al consumidor le llegue leche de la calidad. }\par\pard\li1040\ri0\s
l-213\slmult0 \fs18\cf0\par\pard\li1040\ri0\sl-360\slmult0 \fs22\cf0\f1\charscal
ex100 {La leche es la base de numerosos productos lcteos, como la mantequilla, el
queso, el }\par\pard\li1040\ri0\sl-426\slmult0 \fs24\cf0\f1\charscalex100 {yogu
r, entre otros. Es muy frecuente el empleo de los derivados de la leche en
las}\par\pard\li1040\ri0\sl-400\slmult0 \fs22\cf0\f1\charscalex100 {industrias
agroalimentarias, qumicas y farmacuticas en productos como la leche }\par\pard\li
1040\ri0\sl-426\slmult0 \fs24\cf0\f1\charscalex100 {condensada, leche en polvo,
casena o lactosa; es por eso que es de suma importancia}\par\pard\li1040\ri0\sl-4
13\slmult0 \fs22\cf0\f1\charscalex100 {realizar anlisis sobre calidad de este pro
ducto y as mismo conservarla. Ya que la calidad }\par\pard\li1040\ri0\sl-413\slmu
lt0 \fs24\cf0\f1\charscalex100 {microbiolgica de la leche cruda determina la cali
dad y duracin del producto terminado.}\par\pard\li1040\ri0\sl-413\slmult0 \fs22\c
f0\f1\charscalex100 {Cada industria fija sus propios parmetros a fin de evaluar l
a leche que recibe y la Calidad }\par\pard\li1040\ri0\sl-413\slmult0 \fs24\cf0\f
1\charscalex100 {Higinica de la leche es un parmetro considerado en el Pago por Ca
lidad. }\par\pard\li1040\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1040\ri0\sl-360
\slmult0 \fs22\cf0\f1\charscalex100 {Para determinar la calidad higinica de la le
che es necesario llevar a cabo una serie de }\par\pard\li1040\ri0\sl-413\slmult0
\fs22\cf0\f1\charscalex100 {pruebas que la caractericen como un producto adec
uado para su procesamiento y }\par\pard\li1040\ri0\sl-413\slmult0 \fs24\cf0\f1\
charscalex100 {consumo, tales como: prueba del alcohol, acidez titulable y m
icrobiolgicas como}\par\pard\li1040\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100
{reductasa. }\par\pard\li1040\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1040\ri0\
sl-360\slmult0 \fs24\cf0\f1\charscalex100\b {1.1.}\b0 { }\fs24\cf0\f1\charscalex
100\b {Objetivos }\b0 \par\pard\li1533\ri0\sl-413\slmult0 \*\tx1880\fs24\cf0\f3\
charscalex100 {\uc1\u61656X}\tab \fs24\cf0\f1\charscalex100 {Mostrar al estudian
te los procedimientos de anlisis y capacitarlo para evaluar la}\par\pard\li1880\r
i0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {calidad higinica de la leche. }\par
24\cf0\f1\charscalex100 {1 }\par\pard\sect\sectd\sbknone\pgwsxn11893\pghsxn16826
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f0\f1\charscalex100\b {La leche }\b0 \par\column\pard\li0\ri0\sl-213\slmult0 \fs
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0\sl-440\slmult0 \fs24\cf0\f1\charscalex100 {La leche es un alimento integral,
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slmult0 \fs22\cf0\f1\charscalex100 {humana, obliga establecer el ms estricto cont
rol sobre la calidad nutritiva, higinica }\fs22\cf0\f1\charscalex100 {y}\par\pard
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e microorganismos); que de ser consumidos por la poblacin }\par\pard\li1040\ri0\s
l-413\slmult0 \fs22\cf0\f1\charscalex100 {pueden producir serios problemas con d
iferentes grados de importancia en la salud del }\par\pard\li1040\ri0\sl-413\slm
ult0 \fs24\cf0\f1\charscalex100 {consumidor. }\par\pard\li1040\ri0\sl-213\slmult
0 \fs18\cf0\par\pard\li1040\ri0\sl-360\slmult0 \fs22\cf0\f1\charscalex100 {La le
che contiene en la ubre de la vaca, es relativamente estril (existe una posibilid
ad de }\par\pard\li1040\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {contamina
cin microbiana al ingresar por el esfinter antes de su ordeo), sin embargo }\par\p
ard\li1040\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {cuando la leche sale d
e la ubre durante el ordeo tiene una carga microbiana de relativa }\par\pard\li10
40\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {significacin y su contaminacin p
osterior es favorecida por las prcticas de la higiene }\par\pard\li1040\ri0\sl-41
3\slmult0 \fs24\cf0\f1\charscalex100 {puesta en marcha de los materiales de ordeo
, utinsillos de limpieza, personal de ordeo }\par\pard\li1040\ri0\sl-413\slmult0
\fs24\cf0\f1\charscalex100 {(enfermos), depsitos de lechera, insectos, cuerpos del
animal, entre otros, cuya carga }\par\pard\li1040\ri0\sl-413\slmult0 \fs24\cf0\
f1\charscalex100 {microbiana aumentar progresivamente favorecida por los mtodo
s inadecuados de }\par\pard\li1040\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex10
0 {manejo y/o deficiencias en su conservacin. }\par\pard\li1040\ri0\sl-213\slmult
0 \fs18\cf0\par\pard\li1040\ri0\sl-360\slmult0 \fs24\cf0\f1\charscalex100 {Conoc
er los criterios de control ya sea de verificacin de la calidad o de con
troles}\par\pard\li1040\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {especficos
, ser esencial ofertar leche en los centros de acopio o la recepcin de la misma }\
par\pard\li1040\ri0\sl-426\slmult0 \fs24\cf0\f1\charscalex100 {en las plantas le
cheras, de esta manera rechazar o aceptar el producto y la a la vez dictar}\par\
pard\li1040\ri0\sl-400\slmult0 \fs24\cf0\f1\charscalex100 {algunas medidas corre
ctivas. }\par\pard\li1040\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1040\ri0\sl-21
3\slmult0 \fs18\cf0\par\pard\li1040\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1040
\ri0\sl-266\slmult0 \*\tx1600\fs24\cf0\f1\charscalex100\b {2.2.}\b0 \tab \fs24\c
f0\f1\charscalex100\b {Composicin de la leche }\b0 \par\pard\li1040\ri0\sl-213\sl
mult0 \fs18\cf0\par\pard\li1040\ri0\sl-440\slmult0 \fs24\cf0\f1\charscalex100 {C
ontiene una proporcin importante de agua (cerca del 87%). El resto constitu
ye el }\par\pard\li1040\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {extracto
seco que representa 130 gramos (g) por l y en el que hay de 35 a 45 g de materi
a }\par\pard\li1040\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {grasa. }\par\
4\cf0\f1\charscalex100 {Otros componentes principales son los glcidos lactosa, la
s protenas y los lpidos. Los }\par\pard\li1040\ri0\sl-413\slmult0 \fs24\cf0\f1\cha
rscalex100 {componentes orgnicos (glcidos, lpidos, protenas, vitaminas), y los comp
onentes }\par\pard\li1040\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {mineral
es (Ca, Na, K, Mg, Cl). La leche contiene diferentes grupos de nutrientes. Las }
\par\pard\li1040\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {sustancias orgnic
as (glcidos, lpidos, protenas) estn presentes en cantidades ms o}\par\pard\li1040\ri0
\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {menos iguales y constituyen la princ
ipal fuente de energa. Estos nutrientes se reparten }\par\pard\li1040\ri0\sl-413\
slmult0 \fs24\cf0\f1\charscalex100 {en elementos constructores, las protenas, y e
n compuestos energticos, los glcidos y los}\par\pard\li1040\ri0\sl-413\slmult0 \fs
24\cf0\f1\charscalex100 {lpidos. }\par\pard\li9426\ri0\sl-453\slmult0 \fs22\cf0\f
1\charscalex100 {2 }\par\pard\sect\sectd\sbknone\pgwsxn11893\pghsxn16826\marglsx
n666\margrsxn133\pard\sect\sectd\sbkpage{\shp
{\*\shpinst

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7;32768}}
r\pard\li1040\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1040\ri0\sl-413\slmult0 \*
\tx1600\fs24\cf0\f1\charscalex100\b {2.3.}\b0 \tab \fs24\cf0\f1\charscalex100\b
{Propiedades fsicas }\b0 \par\column\pard\li0\ri0\sl-213\slmult0 \fs18\cf0\par\pa
rd\li0\ri0\sl-266\slmult0 \fs20\cf1\f1\charscalex100\b {TECNOLOGA DE LECHES Y DER
IVADOS}\b0 \par\pard\sect\sectd\sbknone\pgwsxn11893\pghsxn16826\marglsxn666\marg
rsxn133\pard\li1560\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1560\ri0\sl-440\slmu
lt0 \*\tx1893\fs24\cf0\f1\charscalex100\b {a.}\b0 \tab \fs24\cf0\f1\charscalex10
0\b {Densidad:}\b0 { }\fs24\cf0\f1\charscalex100 {La densidad de la leche puede
fluctuar entre 1.028 a 1.034 g/cm3 a }\par\pard\li1893\ri0\sl-413\slmult0 \fs22\
cf0\f1\charscalex100 {una temperatura de 15C; su variacin con la temperatura es 0.
0002 g/cm3 por }\par\pard\li1893\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {
cada grado de temperatura. }\par\pard\li1546\ri0\sl-413\slmult0 \*\tx1893\fs22\c
f0\f1\charscalex100\b {b.}\b0 \tab \fs22\cf0\f1\charscalex100\b {Acidez:}\b0 \fs
22\cf0\f1\charscalex100 { Una leche fresca posee una acidez de 0.15 a 0.16%. Est
a acidez se debe }\par\pard\li1893\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100
{en un 40% a la anfoterica, otro 40% al aporte de la acidez de las sus
tancias }\par\pard\li1893\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {mineral
es, CO2 disuelto y acidez orgnicos; el 20% restante se debe a las}\par\p
ard\li1893\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {reacciones secundarias
de los fosfatos presentes. Una acidez menor al 15% }\par\pard\li1893\ri0\s
l-413\slmult0 \fs22\cf0\f1\charscalex100 {puede ser debido a la mastitis, al a
guado de la leche o bien por la alteracin }\par\pard\li1893\ri0\sl-413\slmult0

\fs24\cf0\f1\charscalex100 {provocada con algn producto alcatinizante. Una a
cidez superior al 16% es}\par\pard\li1893\ri0\sl-413\slmult0 \fs24\cf0\f1\cha
rscalex100 {producida por la accin de contaminantes microbiolgicos. (La acidez
de la}\par\pard\li1893\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {leche pu
ede determinarse por titulacin con Na OH 10N o 9N). }\par\pard\li1573\ri0\sl-413\
slmult0 \*\tx1893\fs24\cf0\f1\charscalex100\b {c.}\b0 \tab \fs24\cf0\f1\charscal
ex100\b {Viscosidad:}\b0 \fs24\cf0\f1\charscalex100 { La leche natural, fresca,
es ms viscosa que el agua, tiene valores}\par\pard\li1893\ri0\sl-413\slmult0 \fs2
4\cf0\f1\charscalex100 {entre 1.7 a 2.2 centipoise para la leche entera, mientra
s que una leche descremada }\par\pard\li1893\ri0\sl-413\slmult0 \fs24\cf0\f1\cha
rscalex100 {tiene una viscosidad de alrededor de 1.2 cp. La viscosidad disminuy
e con el }\par\pard\li1893\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {aument
o de la temperatura hasta alrededor de los 70C, por encima de esta }\par\par
d\li1893\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {temperatura aumenta su v
alor. }\par\pard\li1546\ri0\sl-413\slmult0 \*\tx1893\fs24\cf0\f1\charscalex100\b
{d.}\b0 \tab \fs24\cf0\f1\charscalex100\b {Punto de congelacin:}\b0 \fs24\cf0\f1
\charscalex100 { El valor promedio es de -0.54C (vara entre -0.513 y -}\par\pard\l
i1893\ri0\sl-426\slmult0 \fs24\cf0\f1\charscalex100 {0.565C). Como se precia es
menor a la del agua, y es consecuencia de la}\par\pard\li1893\ri0\sl-400\slm
ult0 \fs24\cf0\f1\charscalex100 {presencia de las sales minerales y de la lactos
a. }\par\pard\li1573\ri0\sl-426\slmult0 \*\tx1893\fs24\cf0\f1\charscalex100\b {e
.}\b0 \tab \fs24\cf0\f1\charscalex100\b {Punto de ebullicin:}\b0 \fs24\cf0\f1\cha
rscalex100 { La temperatura de ebullicin es de 100.17C. }\par\pard\li1600\ri0\sl-4
13\slmult0 \*\tx1893\fs24\cf0\f1\charscalex100\b {f.}\b0 \tab \fs24\cf0\f1\chars
calex100\b {Calor especfico:}\b0 \fs24\cf0\f1\charscalex100 { La leche completa t
iene un valor de 0.93 - 0.94 cal/gC, la }\par\pard\li1893\ri0\sl-413\slmult0 \fs2
4\cf0\f1\charscalex100 {leche descremada 0.94 a 0.96 cal/gC. }\par\pard\li546\ri0
\sl-213\slmult0 \fs18\cf0\par\pard\li546\ri0\sl-213\slmult0 \fs18\cf0\par\pard\l
i546\ri0\sl-466\slmult0 \*\tx1040\fs24\cf0\f1\charscalex100\b {III.}\b0 \tab \fs
24\cf0\f1\charscalex100\b {MATERIALES Y MTODOS }\b0 \par\pard\li1040\ri0\sl-213\s
alex100\b {3.1.}\b0 \tab \fs24\cf0\f1\charscalex100\b {Determinacin de la acides
de la leche }\b0 \par\pard\li1040\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1040\r
i0\sl-440\slmult0 \fs24\cf0\f1\charscalex100 {Conocer la acides de la leche, hac
e posible apreciar el grado de deterioro originado por la }\par\pard\li1040\ri0\
sl-413\slmult0 \fs24\cf0\f1\charscalex100 {presencia de microrganismos de tipo a
cido lcticas. }\par\pard\li9426\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li9426\ri0
\sl-213\slmult0 \fs18\cf0\par\pard\li9426\ri0\sl-213\slmult0 \fs18\cf0\par\pard\
li9426\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li9426\ri0\sl-213\slmult0 \fs18\cf0
\fs18\cf0\par\pard\li9426\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li9426\ri0\sl-4
66\slmult0 \fs22\cf0\f1\charscalex100 {3 }\par\pard\sect\sectd\sbknone\pgwsxn118
93\pghsxn16826\marglsxn666\margrsxn133\pard\sect\sectd\sbkpage{\shp
{\*\shpinst
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7;32768}}
7;32768}}

7;32768}}
\tx2306\fs24\cf0\f1\charscalex100\b {3.1.1.}\b0 \tab \fs24\cf0\f1\charscalex100\
b {Procedimientos volumtricos. }\b0 \par\column\pard\li0\ri0\sl-213\slmult0 \fs18
\cf0\par\pard\li0\ri0\sl-266\slmult0 \fs20\cf1\f1\charscalex100\b {TECNOLOGA DE L
ECHES Y DERIVADOS}\b0 \par\pard\sect\sectd\sbknone\pgwsxn11893\pghsxn16826\margl
sxn666\margrsxn133\pard\li1600\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1600\ri0\
sl-440\slmult0 \fs24\cf0\f1\charscalex100 {Mtodos basado en reacciones de natural
eza conocida (solucin o concentracin }\par\pard\li1600\ri0\sl-413\slmult0 \fs24\cf
0\f1\charscalex100 {del reactivo), y que determina la acidez total (inicial + ad
quirida). }\par\pard\li1600\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1600\ri0\sl360\slmult0 \*\tx2453\fs24\cf0\f1\charscalex100\b {3.1.1.1.}\b0 \tab \fs24\cf0\f
1\charscalex100\b {Mtodo del lactodensmetro de Queevenne. }\b0 \par\pard\li1600\ri
0\sl-213\slmult0 \fs18\cf0\par\pard\li1600\ri0\sl-440\slmult0 \fs24\cf0\f1\chars
calex100 {La prueba consiste en neutralizas por titulacin una cantidad de leche u
sando una }\par\pard\li1600\ri0\sl-413\slmult0 \fs22\cf0\f1\charscalex100 {soluc
in NaOH. Esta neutralizacin, en trminos de reaccin qumica significa que }\par\pard\li
1600\ri0\sl-413\slmult0 \fs22\cf0\f1\charscalex100 {la formacin de lactatos, prin
cipalmente al interaccionar con el cido lctico y/o }\par\pard\li1600\ri0\sl-413\sl
mult0 \fs24\cf0\f1\charscalex100 {otros componentes de la leche. La reaccin es la
siguiente. }\par\pard\li1893\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1893\ri0\
sl-360\slmult0 \fs24\cf0\f1\charscalex100 {NaOH + CH3 \uc1\u8211X CHOH \uc1\u821
1X COOH ---------> CH3 \uc1\u8211X CHOH \uc1\u8211X COONa + H2O }\par\pard\li245
3\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 { Soda
Ac. Lctico
Lactato de sodio }\par\pard\li1600\ri0\sl-213\slmu
lt0 \fs18\cf0\par\pard\li1600\ri0\sl-360\slmult0 \fs24\cf0\f1\charscalex100\b {A
.}\b0 { }\fs24\cf0\f1\charscalex100\b \ul {Materiales}\b0 \ul0 \par\pard\li1946\
ri0\sl-413\slmult0 \*\tx2306\fs24\cf0\f3\charscalex100 {\uc1\u61692X}\tab \fs24\
cf0\f1\charscalex100 {Buretas de 25 ml. }\par\pard\li1946\ri0\sl-413\slmult0 \*\
tx2306\fs24\cf0\f3\charscalex100 {\uc1\u61692X}\tab \fs24\cf0\f1\charscalex100 {
Pipetas de 10ml. }\par\pard\li1946\ri0\sl-413\slmult0 \*\tx2306\fs24\cf0\f3\char
scalex100 {\uc1\u61692X}\tab \fs24\cf0\f1\charscalex100 {Vasos de precipitacin }
\par\pard\li1946\ri0\sl-413\slmult0 \*\tx2306\fs24\cf0\f3\charscalex100 {\uc1\u6
1692X}\tab \fs24\cf0\f1\charscalex100 {Baguetas de vidrio }\par\pard\li1946\ri0\
sl-413\slmult0 \*\tx2306\fs24\cf0\f3\charscalex100 {\uc1\u61692X}\tab \fs24\cf0\
f1\charscalex100 {NaOH 0.1N }\par\pard\li1946\ri0\sl-413\slmult0 \*\tx2306\fs24\
cf0\f3\charscalex100 {\uc1\u61692X}\tab \fs24\cf0\f1\charscalex100 {Soluciones d
e fenolftalena 1% }\par\pard\li1600\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1600\
ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1600\ri0\sl-413\slmult0 \fs24\cf0\f1\cha
rscalex100\b {B.}\b0 { }\fs24\cf0\f1\charscalex100\b {Procedimiento}\b0 \par\par
d\li1946\ri0\sl-413\slmult0 \*\tx2306\fs24\cf0\f3\charscalex100 {\uc1\u61692X}\t
ab \fs24\cf0\f1\charscalex100 {Se coloc 9 ml de leche en el vaso de precipitacin.
}\par\pard\li1946\ri0\sl-413\slmult0 \*\tx2306\fs24\cf0\f3\charscalex100 {\uc1\u
61692X}\tab \fs24\cf0\f1\charscalex100 {Se adiciono 3 o 4 gotas de fenolftalena a
l 1%. }\par\pard\li1946\ri0\sl-413\slmult0 \*\tx2306\fs24\cf0\f3\charscalex100 {
\uc1\u61692X}\tab \fs24\cf0\f1\charscalex100 {Se titul con NaOH 0.1N haciendo cae
r gota a gota la solucin mientras se }\par\pard\li2306\ri0\sl-413\slmult0 \fs24\c
f0\f1\charscalex100 {agita la muestra, hasta obtener una coloracin rosada per
sistente por 30}\par\pard\li2306\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {
segundos. }\par\pard\li1946\ri0\sl-413\slmult0 \*\tx2306\fs22\cf0\f3\charscalex1

00 {\uc1\u61692X}\tab \fs22\cf0\f1\charscalex100 {Se efectu la lectura, segn el ga
sto de NaOH, teniendo en cuenta que cada }\par\pard\li2306\ri0\sl-413\slmult0 \f
s22\cf0\f1\charscalex100 {dcima parte de un mililitro equivalente a 0.01% de cido
lctico o igual a }\par\pard\li2306\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100
{1 Donic. }\par\pard\li1946\ri0\sl-413\slmult0 \*\tx2306\fs24\cf0\f3\charscalex10
0 {\uc1\u61692X}\tab \fs24\cf0\f1\charscalex100 {Es usual expresar la acides en
el sistema americano, (en grados dornic }\par\pard\li2306\ri0\sl-413\slmult0 \f
s22\cf0\f1\charscalex100 {Dornic = 0.01% de cido lctico). Existe otras formas de de
signar la acidez. }\par\pard\li2306\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex10
0 {Ejemplo: Si se gasta 16 dcimas de ml, entonces el valor de acidez e D es }\par\
pard\li2306\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {16D. }\par\pard\li9426
\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li9426\ri0\sl-213\slmult0 \fs18\cf0\par\p
ard\li9426\ri0\sl-333\slmult0 \fs24\cf0\f1\charscalex100 {4 }\par\pard\sect\sect
d\sbknone\pgwsxn11893\pghsxn16826\marglsxn666\margrsxn133\pard\sect\sectd\sbkpag
e{\shp
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li1600\ri0\sl-413\slmult0 \fs22\cf0\f1\charscalex100 {entra pH y la acidez titul
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ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {con potencimetros, es ms para propsi
tos de investigacin. }\par\pard\li1040\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1
040\ri0\sl-360\slmult0 \*\tx1600\fs24\cf0\f1\charscalex100\b {3.2.}\b0 \tab \fs2
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a microbiolgico, la }\par\pard\li1600\ri0\sl-413\slmult0 \fs22\cf0\f1\charscalex
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er }\par\pard\li1600\ri0\sl-413\slmult0 \fs22\cf0\f1\charscalex100 {suficiente p
ara el industrial o tecnlogo lechero, pues puede recibir una leche }\par\pard\
li1600\ri0\sl-413\slmult0 \fs22\cf0\f1\charscalex100 {excelente en cuanto a su a
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s similares, que permite juzgar si la leche esta en el limite de acidez }
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s por efecto de la accin microbiana puede mostrar signos de }\par\pard\li1600\
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arscalex100 {Si se forman grupos pequeos que se adhieren a las paredes del tubo l
a leche }\par\pard\li2026\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {tiene u
na acidez excesiva. }\par\pard\li1600\ri0\sl-413\slmult0 \*\tx2026\fs24\cf0\f1\c
harscalex100\b {b).}\b0 \tab \fs24\cf0\f1\charscalex100 {Si no se produce la rea
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lmult0 \fs18\cf0\par\pard\li1600\ri0\sl-360\slmult0 \fs22\cf0\f1\charscalex100 {
Existe varias formas y diversas opciones sobre la concentracin y preparacin: Una }
\par\pard\li1600\ri0\sl-413\slmult0 \fs22\cf0\f1\charscalex100 {(1) pastilla de
azula de metileno de 200 ml de agua destilada estril y caliente se }\par\pard\li1
600\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {coloca en un frasco mbar. }\pa
s22\cf0\f1\charscalex100 {El tiosinato de azul de metileno (medicinal) se prepar
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6\ri0\sl-280\slmult0 \fs24\cf0\f1\charscalex100 {12 }\par\pard\sect\sectd\sbknon
e\pgwsxn11893\pghsxn16826\marglsxn666\margrsxn133\pard\li1600\ri0\sl-280\slmult0
\fs24\cf0\f1\charscalex100\b {Fuente:}\b0 \fs24\cf0\f1\charscalex100 { Harkwort
h y Davis }\par\pard\li1600\ri0\sl-426\slmult0 \fs24\cf0\f1\charscalex100\b {*CP
M:}\b0 \fs24\cf0\f1\charscalex100 { Prueba de coagulacin por hervido que se hace
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scalex100 {un tubo, sometido hirviendo por 5 minutos luego se observa si la
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ri0\sl-306\slmult0 \fs24\cf0\f1\charscalex100 {Muy mala }\par\pard\li2133\ri0\sl
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1X 200.000 }\par\pard\li93\ri0\sl-266\slmult0 \fs24\cf0\f1\charscalex100 {Menos
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mult0 \fs24\cf0\f1\charscalex100 {Gasto de NaOH en la determinacin del porcentaje
de acidez: }\par\pard\li1040\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1040\ri0\s
l-360\slmult0 \*\tx1746\fs24\cf0\f1\charscalex100 {M1}\fs24\cf0\f1\charscalex100
{ }\tab \fs24\cf0\f1\charscalex100 {2.2 }\fs24\cf0\f1\charscalex100 {ml}\fs24\c
f0\f1\charscalex100 { }\par\pard\li1040\ri0\sl-426\slmult0 \*\tx1746\fs24\cf0\f1
\charscalex100 {M2}\fs24\cf0\f1\charscalex100 { }\tab \fs24\cf0\f1\charscalex100
{2.1 }\fs24\cf0\f1\charscalex100 {ml}\fs24\cf0\f1\charscalex100 { }\par\pard\li
1040\ri0\sl-440\slmult0 \*\tx1746\fs24\cf0\f1\charscalex100 {M3}\fs24\cf0\f1\cha
rscalex100 { }\tab \fs24\cf0\f1\charscalex100 {2.1 }\fs24\cf0\f1\charscalex100 {
ml}\fs24\cf0\f1\charscalex100 { }\par\pard\li1040\ri0\sl-213\slmult0 \fs18\cf0\p
ar\pard\li1040\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1040\ri0\sl-440\slmult0 \
fs24\cf0\f1\charscalex100 {Para la determinacin de los resultados de los anlis
is realizados a la materia prima }\par\pard\li1040\ri0\sl-426\slmult0 \fs24\
cf0\f1\charscalex100 {(leche), realizo gracias a la siguiente tabla: }\par\pard\
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lidad de las diferentes muestras de leche. }\par\pard\sect\sectd\sbknone\pgwsxn1
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ard\li1146\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1146\ri0\sl-213\slmult0 \fs18
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mult0 \fs18\cf0\par\pard\li0\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100\b {pH
}\b0 \fs24\cf0\f1\charscalex100\b { }\b0 \par\column\pard\li0\ri0\sl-213\slmult0
\fs18\cf0\par\pard\li0\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li0\ri0\sl-280\slm
ult0 \fs24\cf0\f1\charscalex100\b {%Acidez }\b0 \par\pard\li0\ri0\sl-400\slmult0
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sl-213\slmult0 \fs18\cf0\par\pard\li0\ri0\sl-306\slmult0 \fs24\cf0\f2\charscalex
100 {6.53 }\par\pard\li0\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li0\ri0\sl-293\sl
mult0 \fs24\cf0\f2\charscalex100 {6.58 }\par\column\pard\li0\ri0\sl-453\slmult0
\fs24\cf0\f2\charscalex100 {0.22 }\par\pard\li0\ri0\sl-213\slmult0 \fs18\cf0\par
\pard\li0\ri0\sl-306\slmult0 \fs24\cf0\f2\charscalex100 {0.21 }\par\pard\li0\ri0
x100 {0.21 }\par\column\pard\li0\ri0\sl-453\slmult0 \fs24\cf0\f2\charscalex100 {
ACEPTABLE }\par\pard\li0\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li0\ri0\sl-306\sl
mult0 \fs24\cf0\f2\charscalex100 {ACEPTABLE }\par\pard\li0\ri0\sl-213\slmult0 \f
s18\cf0\par\pard\li0\ri0\sl-293\slmult0 \fs24\cf0\f2\charscalex100 {ACEPTABLE }\
par\column\pard\li0\ri0\sl-453\slmult0 \fs24\cf0\f2\charscalex100 {90}\fs24\cf0\
f2\charscalex100 { }\par\pard\li0\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li0\ri0\
sl-306\slmult0 \fs24\cf0\f2\charscalex100 {90}\fs24\cf0\f2\charscalex100 { }\par
\pard\li0\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li0\ri0\sl-293\slmult0 \fs24\cf0
\f2\charscalex100 {90}\fs24\cf0\f2\charscalex100 { }\par\column\pard\li0\ri0\sl453\slmult0 \fs24\cf0\f2\charscalex100 {22}\fs24\cf0\f2\charscalex100 { }\par\pa
rd\li0\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li0\ri0\sl-306\slmult0 \fs24\cf0\f2
\charscalex100 {21}\fs24\cf0\f2\charscalex100 { }\par\pard\li0\ri0\sl-213\slmult
0 \fs18\cf0\par\pard\li0\ri0\sl-293\slmult0 \fs24\cf0\f2\charscalex100 {21}\fs24
\cf0\f2\charscalex100 { }\par\pard\sect\sectd\sbknone\pgwsxn11893\pghsxn16826\ma
rglsxn666\margrsxn133\pard\li1040\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1040\r
i0\sl-213\slmult0 \fs18\cf0\par\pard\li1040\ri0\sl-213\slmult0 \fs18\cf0\par\par
d\li1040\ri0\sl-293\slmult0 \fs24\cf0\f1\charscalex100 {En}\fs24\cf0\f1\charscal
ex100 { la Tabla 1, donde mediante la prueba del Alcohol veremos que no hay form
acin de }\par\pard\li1040\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {grumos l
o cual es una leche de buena calidad. La leche de los establos tuvieron resultad
o}\fs24\cf0\f1\charscalex100 {s}\par\pard\li1040\ri0\sl-413\slmult0 \fs24\cf0\f1
\charscalex100 {negativos, esto quiere decir que la leche es aceptable para el c
onsumo humano. }\par\pard\li1040\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1040\ri
0\sl-373\slmult0 \fs22\cf0\f1\charscalex100 {En la Tabla 1 vemos que todas las m
uestras estn en el rango de 6.5-6 de pH lo cual esto }\par\pard\li1040\ri0\sl-400
\slmult0 \fs22\cf0\f1\charscalex100 {es debido a la acidez natural de la lech
e, pero tambin hay que tener en cuenta otros }\par\pard\li1040\ri0\sl-413\slmul
t0 \fs24\cf0\f1\charscalex100 {parmetros. }\par\pard\li1040\ri0\sl-213\slmult0 \f
s18\cf0\par\pard\li1040\ri0\sl-373\slmult0 \fs22\cf0\f1\charscalex100 {En}\fs22\
cf0\f1\charscalex100 { la Tabla 1, donde la muestra 1 tiene un 22D lo cual contie
ne 0.22% de cido lctico, }\par\pard\li1040\ri0\sl-413\slmult0 \fs24\cf0\f1\charsca
lex100 {y las muestras 2 y 3 tienen 21D lo cual indica que contienes 0.21% de cido
lctico. }\par\pard\li1040\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {Como lo
s valores de acidez superior a 19D son imputables a leches de ms de 10 horas,}\par
\pard\li1040\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {entonces las muestra
s de leche analizadas tienes ms de 10 horas desde que se ordeo. }\par\pard\li9426\
ri0\sl-213\slmult0 \fs18\cf0\par\pard\li9426\ri0\sl-213\slmult0 \fs18\cf0\par\pa
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cf0\f1\charscalex100 {Se logr determinar el grado de acidez que presenta cada mue
stra de leche analizada, ya }\par\pard\li1040\ri0\sl-413\slmult0 \fs22\cf0\f1\ch
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ues le indica si el productor ha enfriado su producto y lo ha mantenido fro }\par
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argrsxn133\pard\li1040\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {Guerrero,
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ul {{\field{\*\fldinst{HYPERLINK "http://www.ital.sp.gov.br/bj/bj_old/brazilianj
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a}\tab \fs24\cf0\f1\charscalex100 {leche.}\tab \fs24\cf0\f1\charscalex100 {Dispo
nible}\par\pard\li1040\ri0\sl-413\slmult0 \fs24\cf2\f1\charscalex100\ul {{\field
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torial}\par\pard\li1040\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {Cecsa, ME
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-360\slmult0 \fs24\cf0\f1\charscalex100 {MEYER, MARCO R, Elaboracin de productos
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ar\pard\li1040\ri0\sl-360\slmult0 \fs22\cf0\f1\charscalex100 {Novoa, Carlos. 200
5. Consideraciones sobre la calidad de la Leche. Disponible en:}\par\pard\li1
040\ri0\sl-413\slmult0 \fs24\cf2\f1\charscalex100\ul {{\field{\*\fldinst{HYPERLI
NK "http://www.tecnolacteos.com/tecnolacteos/home/dateien/carlos-novoa.pdf"}}{\f
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}}\ul0 \fs24\cf0\f1\charscalex100 {{\field{\*\fldinst{HYPERLINK "http://www.tecn
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2\cf0\f1\charscalex100 {Raunhardt, O. y Bowley, A. 1999. Fortification Basics.
Leche. Disponible en:}\par\pard\li1040\ri0\sl-413\slmult0 \fs24\cf2\f1\charscale
x100\ul {{\field{\*\fldinst{HYPERLINK "http://www.mostproject.org/Updates_Feb05/
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0 \fs24\cf0\f1\charscalex100 {{\field{\*\fldinst{HYPERLINK "http://www.mostproje
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REVILLA, Aurelio. Tecnologa de la leche, procesamientos manufactura y anlisis. Pag
}\par\pard\li1040\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {65,66,67. Edito
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f0\par\pard\li1040\ri0\sl-360\slmult0 \fs24\cf0\f1\charscalex100 {SATULZ, Dr. M.
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7;32768}}
040\fs24\cf0\f1\charscalex100\b {VIII.}\b0 \tab \fs24\cf0\f1\charscalex100\b {CU
ESTIONARIO }\b0 \par\column\pard\li0\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li0\r
i0\sl-266\slmult0 \fs20\cf1\f1\charscalex100\b {TECNOLOGA DE LECHES Y DERIVADOS}\
b0 \par\pard\sect\sectd\sbknone\pgwsxn11893\pghsxn16826\marglsxn666\margrsxn133\
pard\li1400\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1400\ri0\sl-440\slmult0 \*\t
x1760\fs24\cf0\f1\charscalex100\b {1.}\b0 \tab \fs24\cf0\f1\charscalex100\b {Exi
ste algn otro tipo de pruebas microbiolgicas que se le puedan realizar }\b0 \par\p
ard\li1760\ri0\sl-413\slmult0 \fs22\cf0\f1\charscalex100\b {a la leche para dete
rminar la cantidad de microorganismos presentes en ella}\b0 \fs22\cf0\f1\charsca
lex100 {. }\par\pard\li1746\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1746\ri0\sl213\slmult0 \fs18\cf0\par\pard\li1746\ri0\sl-466\slmult0 \fs22\cf0\f1\charscalex
100 {Existen grupos de microorganismos (M.O) que son tomados como indicadores en
}\par\pard\li1746\ri0\sl-413\slmult0 \fs22\cf0\f1\charscalex100 {la Industria Lc
tea, pues su presencia permitir comprobar el cumplimiento de la }\par\pard\li1746
\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {aplicacin de las buenas prcticas h
iginicas. }\par\pard\li1746\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1746\ri0\sl360\slmult0 \fs24\cf0\f1\charscalex100 {M.O indicadores: }\par\pard\li2106\ri0\
sl-213\slmult0 \fs18\cf0\par\pard\li2106\ri0\sl-373\slmult0 \*\tx2466\fs24\cf0\f
5\charscalex100 {\uc1\u61623X}\tab \fs24\cf0\f1\charscalex100 {Bacterias aerbicas
mesfilas }\par\pard\li2106\ri0\sl-440\slmult0 \*\tx2466\fs24\cf0\f5\charscalex1
00 {\uc1\u61623X}\tab \fs24\cf0\f1\charscalex100 {Coliformes totales y fecales
}\par\pard\li2106\ri0\sl-426\slmult0 \*\tx2466\fs24\cf0\f5\charscalex100 {\uc1\u
61623X}\tab \fs24\cf0\f1\charscalex100 {Enterobacterias torales }\par\pard\li21
06\ri0\sl-426\slmult0 \*\tx2466\fs24\cf0\f5\charscalex100 {\uc1\u61623X}\tab \fs
24\cf0\f1\charscalex100 {Enterococo }\par\pard\li1746\ri0\sl-213\slmult0 \fs18\
cf0\par\pard\li1746\ri0\sl-360\slmult0 \fs22\cf0\f1\charscalex100 {Los mtodos de
anlisis para evaluar la calidad higinico sanitaria de la leche han }\par\pard\li17
46\ri0\sl-413\slmult0 \fs22\cf0\f1\charscalex100 {evolucionado sustancialmente d
esde la dcada de los 60, llegando a oficializare }\par\pard\li1746\ri0\sl-413\slm
ult0 \fs22\cf0\f1\charscalex100 {los mtodos convencionales de conteo en placa. Es
tos mtodos universalmente }\par\pard\li1746\ri0\sl-426\slmult0 \fs24\cf0\f1\chars
calex100 {conocidos tienen limitantes como son el excesivo tiempo de realizacin,
amplia}\par\pard\li1746\ri0\sl-413\slmult0 \fs22\cf0\f1\charscalex100 {laboriosi
dad y utilizacin de gran cantidad de medios de cultivo, placas y otros }\par\pard
\li1746\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {insumos. }\par\pard\li174
6\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1746\ri0\sl-360\slmult0 \fs24\cf0\f1\c
harscalex100\b {Las pruebas a realizar son: }\b0 \par\pard\li1746\ri0\sl-213\slm
ult0 \fs18\cf0\par\pard\li1746\ri0\sl-360\slmult0 \fs22\cf0\f1\charscalex100\b {
Conteo de organismos mesfilos:}\b0 \fs22\cf0\f1\charscalex100 { Es el nmero de
unidades formadoras de }\par\pard\li1746\ri0\sl-413\slmult0 \fs22\cf0\f1\charsc
alex100 {colonias de organismos que crecen en forma aerbica a 32C. Esta prueba es
una }\par\pard\li1746\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {medida de l
as condiciones higinicas del establecimiento. }\par\pard\li1746\ri0\sl-213\slmul
t0 \fs18\cf0\par\pard\li1746\ri0\sl-360\slmult0 \fs22\cf0\f1\charscalex100 {Cont
eo de organismos coliformes: La presencia de estos microorganismos indica }\par\
pard\li1746\ri0\sl-413\slmult0 \fs22\cf0\f1\charscalex100 {contaminacin fecal y
por lo tanto un manejo poco higinico de la rutina de }\par\pard\li1746\ri0\sl-4
13\slmult0 \fs24\cf0\f1\charscalex100 {ordeo. }\par\pard\li1746\ri0\sl-213\slmul
t0 \fs18\cf0\par\pard\li1746\ri0\sl-360\slmult0 \fs24\cf0\f1\charscalex100\b {Co

nteo de organismos termodricos:}\b0 \fs24\cf0\f1\charscalex100 { Se somete la
muestra a 63C durante }\par\pard\li1746\ri0\sl-413\slmult0 \fs24\cf0\f1\chars
calex100 {treinta minutos y se siembra en el mismo medio que el de mesfilos. Alto
s conteos }\par\pard\li1746\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {son e
l resultado de una desinfeccin inadecuada del equipo de ordeo o el ordeo }\par\pard
\li1746\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {de ubres sucias o mojadas
. }\par\pard\li9306\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li9306\ri0\sl-213\slm
ult0 \fs18\cf0\par\pard\li9306\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li9306\ri0\
sl-413\slmult0 \fs22\cf0\f1\charscalex100 {12 }\par\pard\sect\sectd\sbknone\pgws
xn11893\pghsxn16826\marglsxn666\margrsxn133\pard\sect\sectd\sbkpage{\shp
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3\margtsxn666\margbsxn173\pard\li5533\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li55
33\ri0\sl-266\slmult0 \fs20\cf1\f1\charscalex100\b {TECNOLOGA DE LECHES Y DERIVAD
OS}\b0 \par\pard\li1746\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1746\ri0\sl-360\
slmult0 \fs24\cf0\f1\charscalex100\b {Cultivo en agar sangre:}\b0 \fs24\cf0\f1

\charscalex100 { Este cultivo es utilizado para aislar Staphylococcus }\par\pa
rd\li1746\ri0\sl-413\slmult0 \fs22\cf0\f1\charscalex100 {aureus y Streptococcus
agalactiae, ambos provenientes de las ubres infectadas con }\par\pard\li1746\ri0
\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {mastitis. }\par\pard\li1746\ri0\sl213\slmult0 \fs18\cf0\par\pard\li1746\ri0\sl-360\slmult0 \fs22\cf0\f1\charscalex
100\b {Conteo de clulas somticas:}\b0 \fs22\cf0\f1\charscalex100 { Este conteo es
indicativo del nivel de mastitis y de }\par\pard\li1746\ri0\sl-413\slmult0 \fs24
\cf0\f1\charscalex100 {la calidad de la leche. }\par\pard\li1746\ri0\sl-213\slm
ult0 \fs18\cf0\par\pard\li1746\ri0\sl-360\slmult0 \fs22\cf0\f1\charscalex100 {To
dos estos puntos son algunos de los parmetros a tener en cuenta para mejorar }\pa
r\pard\li1746\ri0\sl-413\slmult0 \fs22\cf0\f1\charscalex100 {da a da nuestra cal
idad de leche, siempre teniendo presente que la misma es }\par\pard\li1746\r
i0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {destinada al consumo humano. }\par
\pard\li1400\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1400\ri0\sl-360\slmult0 \*\
tx1760\fs22\cf0\f1\charscalex100\b {2.}\b0 \tab \fs22\cf0\f1\charscalex100\b {Se
gn NTP Cules son los valores permitidos de acidez de leche fresca }\b0 \par\
pard\li1760\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100\b {expresada en grados
D y pH? }\b0 \par\pard\li1746\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1746\ri0\s
l-213\slmult0 \fs18\cf0\par\pard\li1746\ri0\sl-466\slmult0 \fs24\cf0\f1\charscal
ex100 {Las propiedades fisicoqumicas de la leche segn la NTP: 202.001:2003, las
}\par\pard\li1746\ri0\sl-413\slmult0 \fs22\cf0\f1\charscalex100 {cuales sirven p
ara controlar que la leche no haya sufrido alteraciones ni }\par\pard\li174
6\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {adulteraciones, son: }\par\pard
\li1893\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1893\ri0\sl-360\slmult0 \*\tx245
3\fs24\cf0\f3\charscalex100 {\uc1\u61692X}\tab \fs24\cf0\f1\charscalex100 {Grasa
: 3.2% }\par\pard\li1893\ri0\sl-413\slmult0 \*\tx2453\fs24\cf0\f3\charscalex100
{\uc1\u61692X}\tab \fs24\cf0\f1\charscalex100 {Slidos totales: 11.4% }\par\pard\l
i1893\ri0\sl-413\slmult0 \*\tx2453\fs24\cf0\f3\charscalex100 {\uc1\u61692X}\tab
\fs24\cf0\f1\charscalex100 {Acidez: 0.14 \uc1\u8211X0.18% (14-18 D) }\par\pard\li
1893\ri0\sl-413\slmult0 \*\tx2453\fs24\cf0\f3\charscalex100 {\uc1\u61692X}\tab \
fs24\cf0\f1\charscalex100 {pH: 6.5-6.7 }\par\pard\li1893\ri0\sl-413\slmult0 \*\t
x2453\fs24\cf0\f3\charscalex100 {\uc1\u61692X}\tab \fs24\cf0\f1\charscalex100 {P
rueba del alcohol Mn 74%: No coagulable. }\par\pard\li1893\ri0\sl-426\slmult0 \*\
tx2453\fs24\cf0\f3\charscalex100 {\uc1\u61692X}\tab \fs24\cf0\f1\charscalex100 {
Reductasa azul de metileno: Mn. 4 h }\par\pard\li1893\ri0\sl-413\slmult0 \*\tx245
3\fs24\cf0\f3\charscalex100 {\uc1\u61692X}\tab \fs24\cf0\f1\charscalex100 {Susta
ncias conservadoras y cualquier otra sustancia }\par\pard\li1893\ri0\sl-413\slm
ult0 \*\tx2453\fs24\cf0\f3\charscalex100 {\uc1\u61692X}\tab \fs24\cf0\f1\charsca
lex100 {extraa a su naturaleza: Ausencia. }\par\pard\li1893\ri0\sl-413\slmult0 \*
\tx2453\fs24\cf0\f3\charscalex100 {\uc1\u61692X}\tab \fs24\cf0\f1\charscalex100
{Numeracin de microorganismos mesfilos aerobios y }\par\pard\li1893\ri0\sl-413\
slmult0 \*\tx2453\fs24\cf0\f3\charscalex100 {\uc1\u61692X}\tab \fs24\cf0\f1\char
scalex100 {facultativos viables: Mx. 1 000 000 ufc/ml }\par\pard\li1893\ri0\sl-41
3\slmult0 \*\tx2453\fs24\cf0\f3\charscalex100 {\uc1\u61692X}\tab \fs24\cf0\f1\ch
arscalex100 {Numeracin de coliformes: Mx. 1 000 ufc/ml }\par\pard\li1746\ri0\sl-21
0 {Para acidez en D comprende de 0.18 a 0.20 y de pH comprende entre 6.6 a 6.8 }
\*\tx1760\fs22\cf0\f1\charscalex100\b {3.}\b0 \tab \fs22\cf0\f1\charscalex100\b
{Para determinar la acidez titulable de la leche es necesario contar con }
\b0 \par\pard\li1760\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100\b {solucin de
NaOH 0.1 N. Si usted no contara con dicha solucin preparada}\b0 \par\pard\li1760\
ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100\b {Cmo la preparara? }\b0 \par\pard\l
i1746\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1746\ri0\sl-213\slmult0 \fs18\cf0\
par\pard\li1746\ri0\sl-466\slmult0 \fs24\cf0\f1\charscalex100 {Utilizando la frmu
la de la normalidad: }\par\pard\li9306\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li
9306\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {13 }\par\pard\sect\sectd\sbk
page{\shp
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0101010101010101010000000000000102030405060708090A0BFFC400B511000201020404030407
05040400010277000102031104052131061241510761711322328108144291A1B1C109233352F015
6272D10A162434E125F11718191A262728292A35363738393A434445464748494A53545556575859
5A636465666768696A737475767778797A82838485868788898A92939495969798999AA2A3A4A5A6
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7;32768}}
3\margtsxn666\margbsxn173\pard\li5533\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li55
33\ri0\sl-266\slmult0 \fs20\cf1\f1\charscalex100\b {TECNOLOGA DE LECHES Y DERIVAD
OS}\b0 \par\pard\li1746\ri0\sl-213\slmult0 \fs18\cf0\par\pard\li1746\ri0\sl-360\
slmult0 \fs24\cf0\f1\charscalex100 {Se obtiene que para preparar una solucin de N
aOH o.1 N se debe de pesar 4 }\par\pard\li1746\ri0\sl-413\slmult0 \fs22\cf0\f1\
charscalex100 {gramos de NaOH, luego colocarlos en un matraz volumtrico de 1000 m
l, aforar }\par\pard\li1746\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {con a
gua destilada y agitar para mezclar completamente. }\par\pard\li1746\ri0\sl-213\
slmult0 \fs18\cf0\par\pard\li1746\ri0\sl-360\slmult0 \fs22\cf0\f1\charscalex100
{Otra forma es mediante la preparacin de hidrxido de sodio, NaOH 0. 1 N (base }\pa
r\pard\li1746\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {fuerte) }\par\pard\
\f1\charscalex100 {1.}{ }\fs24\cf0\f1\charscalex100 {En una balanza granataria p
esar un vaso de precipitados de 500 mL. }\par\pard\li1746\ri0\sl-413\slmult0 \fs
24\cf0\f1\charscalex100 {2.}{ }\fs24\cf0\f1\charscalex100 {Pesar en el vaso 2.25
g. de NaOH. }\par\pard\li1746\ri0\sl-413\slmult0 \*\tx2026\fs22\cf0\f1\charscal

ex100 {3.}\tab \fs22\cf0\f1\charscalex100 {Disolver cuidadosamente con agua dest
ilada y hervida durante 10 minutos para }\par\pard\li2026\ri0\sl-413\slmult0 \fs
24\cf0\f1\charscalex100 {liberar el CO2. La reaccin es exotrmica. }\par\pard\li174
6\ri0\sl-413\slmult0 \fs24\cf0\f1\charscalex100 {4.}{ }\fs24\cf0\f1\charscalex10
0 {Dejar enfriar la solucin. }\par\pard\li1746\ri0\sl-413\slmult0 \fs24\cf0\f1\ch
arscalex100 {5.}{ }\fs24\cf0\f1\charscalex100 {Transferir a un matraz aforado de
500 mL y aforar con agua destilada. }\par\pard\li9306\ri0\sl-213\slmult0 \fs18\
\slmult0 \fs18\cf0\par\pard\li9306\ri0\sl-293\slmult0 \fs24\cf0\f1\charscalex100
{14 }\par}

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{\sp{\sn lineColor}{\sv 8388608}}

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