Título:	Instrumental texture and sensory evaluation of fermented dairy beverages processed with reconstituted goat whey powder and a co-culture of Streptococcus thermophilus and Lactobacillus casei.
Autoria:	PEREIRA, A. M. de S. SILVA, G. dos S. ALMEIDA, R. D. SALLES, H. O. SANTOS, K. M. O. dos FLORENTINO, E. R. BURITI, F. C. A.
Afiliação:	Áurea Marcela de Souza Pereira, Pós-graduação - Universidade Estadual da Paraíba (UFPB) - Campina Grande, PB, Brazil; Girlênia dos Santos Silva, Pós-graduação - Universidade Estadual da Paraíba (UFPB) - Campina Grande, PB, Brazil; Renata Duarte Almeida, Pós-graduação - Universidade Estadual da Paraíba (UFPB) - Campina Grande, PB, Brazil; HEVILA OLIVEIRA SALLES FIGUEIREDO, CNPC; KARINA MARIA OLBRICH DOS SANTOS, CTAA; Eliane Rolim Florentino, Universidade Estadual da Paraíba (UEPB) - Campina Grande, PB, Brazil; Flávia Carolina Alonso Buriti, Universidade Estadual da Paraíba (UEPB) - Campina Grande, PB, Brazil.
Ano de publicação:	2018
Referência:	Mljekarstvo, v. 68, n. 1, p. 21-29, 2018.
Conteúdo:	Sazetak: The effects of Lactobacillus casei BGP93 used as adjunct culture on the physicochemical, textural and sensory characteristics of a dairy beverage processed with goat Coalho cheese whey powder and Streptococcus thermophilus TA-40 as starter (ST-LC beverage) were investigated in comparison to a control product (ST beverage) without L. casei. No significant differences were observed between the ST and ST-LC trials concerning the acidification pattern throughout the fermentation process (P>0.05). Post-acidification was also not observed for both trials since their pH values were maintained stable, without significant differences during 21 days at 4 ± 1 °C. This pH stability reinforced the maintenance of firmness, consistency, cohesiveness and viscosity index without significant differences between the sampling periods throughout the whole storage in both trials, and also that no significant difference was verified between the ST and ST-LC beverages in the sensory evaluation (P>0.05).
Thesagro:	Caprino Leite de cabra Produto derivado do leite Preservação de alimento Armazenamento de alimento Análise organoléptica Subproduto Soro de leite
NAL Thesaurus:	Acidification Goat milk Lactobacillus casei Byproducts Whey
Palavras-chave:	Lactobacilli adjunct cultures Bebida fermentada Processamento de alimento Keeping quality Milk products Organoleptic analysis
Digital Object Identifier:	https://doi.org/10.15567/mljekarstvo.2018.0103
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CNPC)