Super Light Yogurt

The aim of this assignment is to introduce the product, its purpose, its method, how is it
made and the competitive advantages of the product. This is a new product called Super
Light Yogurt, which is obtained from the fermentation of milk by specific microorganisms
such as streptococcus, thermophilus and Lactobacillus bulgaricus. This yogurt is created to
satisfy the consumer needs that is focus on keep their health healthy. In order to provide
nutrients, Super Light yogurt is made by using honey instead of sugar. This yogurt is highly
nutritive and easy to digest. Our product

The ingredients required to prepare one liter of yogurt are the following; one liter of skim
milk, ½ liter of water, sweetener and natural honey. The milk has properties that lower high
blood pressure, reduce the cholesterol, and it can act as an antacid, we can find vitamins A
and B as principals. It is required a bottle of a low-density polyethylene container (LDPE)
which is a thermoplastic polymer formed by repetitive units of ethylene. This LDPE has
features such as high resistance to impact, thermal and chemical, it has greater flexibility
compared to high-density polyethylene, this bottle can be recycled and a blow molding
operation manufactures them.

This new product has many advantages as some yogurts in the market; they try to provide
the best ingredients for the customers. Our product has reduced the amount of calories, fats
and cholesterol in comparison with another yogurt. Above all the benefits of the ingredients,
we want to protect the environment that is the reason why we decided to use bottles that
can be recycled. It is by far the most delicious yogurt, which is not only nutritive, it also
contribute with the environment and its protection.
 References
Tamine A. & Deeth H.. (1979). Journal of Food Protection in Yogurt: Technology and
Biochemistry (939-977). Australia: Scotland and Otto Madsen Dairy Research Laboratory.
Vélez, J.. (2000) Properties and characteristics of yogurt. 2001, of Information
Technology. Website: http://www.sidalc.net/cgi-
bin/wxis.exe/?IsisScript=UCC.xis&method=post&formato=2&cantidad=1&expresion=mfn=
006205.

Díaz B., Sosa M., & Vélez J.. (2004). Effect of fiber addition and fat reduction on
yogurt physicochemical properties. Revista mexicana de Ingeniería Química, 3, 287-305.
2017, De AMIDIQ Base de datos.
Rodriguez, F., Ramsay, B. & Favis B.. (2003). Polymer. Canada: ELSEVIER.