Magnetic treatment of strains of yogurt fortified with iron gluconates

Abstract

At present, the application of magnetic systems is becoming more and more popular; in various spheres of the socio-economic sector. The objective of this work is to design and remodel a magnetic device, built in a structure with magnetic overlays, to permanent magnets; to evaluate the quality of fortified yogurt culture with iron gluconates. It is concluded that: there are significant differences between the groups of samples made with magnetically treated culture and its controls; The electrical conductivity shown by the present ions presents a higher electric charge than the samples without treated culture, the pH value did not show significant differences between the samples of fortified yogurt culture elaborated with magnetic treatment with respect to the controls, the economic feasibility for the production of 1 L of fortified yogurt with Inoculums magnetically treated at laboratory scale is smaller than that produced without magnetic treatment and the opening and closing of the magnetic system and the different angles of the overlays allows to vary the magnetic induction according to the type of strain of dairy products to be treated; Which will improve the quality of food consumption with greater nutritional benefit.