2024-07-122024-07-122024-07-122024-04-16https://repositorio.ifal.edu.br/handle/123456789/541This work consists of a case study of a master's thesis on the production of yogurt fromthe reconstitution of powdered milk directly in whey. The technique of reconstituting powdered milk directly into whey is a viable alternative for the production of yogurt, enabling the full use of whey, a by-product of the dairy industry. This approach has economic and environmental advantages, reducing waste and production costs. The case study addresses specific technical aspects, such as the composition and characteristics of whey, the milk powder reconstitution processes, the microorganisms involved in yogurt fermentation, the production stages and the quality parameters of the final product.Acesso AbertoIogurteReconstituição de leite em póSoro de leiteRegulamentação TécnicaYogurtPowdered milk reconstitutionWheyTechnical regulationTrabalho de Conclusão de CursoCIENCIAS AGRARIAS