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dc.contributor.authorPEREIRA, A. M. de S.
dc.contributor.authorSILVA, G. dos S.
dc.contributor.authorALMEIDA, R. D.
dc.contributor.authorSALLES, H. O.
dc.contributor.authorSANTOS, K. M. O. dos
dc.contributor.authorFLORENTINO, E. R.
dc.contributor.authorBURITI, F. C. A.
dc.date.accessioned2019-03-23T00:43:36Z-
dc.date.available2019-03-23T00:43:36Z-
dc.date.created2018-02-19
dc.date.issued2018
dc.identifier.citationMljekarstvo, v. 68, n. 1, p. 21-29, 2018.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1087764-
dc.descriptionSazetak: 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).
dc.language.isoengpt_BR
dc.rightsopenAccess
dc.subjectLactobacilli adjunct cultures
dc.subjectBebida fermentada
dc.subjectProcessamento de alimento
dc.subjectKeeping quality
dc.subjectMilk products
dc.subjectOrganoleptic analysis
dc.titleInstrumental texture and sensory evaluation of fermented dairy beverages processed with reconstituted goat whey powder and a co-culture of Streptococcus thermophilus and Lactobacillus casei.
dc.typeArtigo de periódico
dc.date.updated2019-03-23T00:43:36Z
dc.subject.thesagroCaprino
dc.subject.thesagroLeite de cabra
dc.subject.thesagroProduto derivado do leite
dc.subject.thesagroPreservação de alimento
dc.subject.thesagroArmazenamento de alimento
dc.subject.thesagroAnálise organoléptica
dc.subject.thesagroSubproduto
dc.subject.thesagroSoro de leite
dc.subject.nalthesaurusAcidification
dc.subject.nalthesaurusGoat milk
dc.subject.nalthesaurusLactobacillus casei
dc.subject.nalthesaurusByproducts
dc.subject.nalthesaurusWhey
riaa.ainfo.id1087764
riaa.ainfo.lastupdate2019-03-22
dc.identifier.doihttps://doi.org/10.15567/mljekarstvo.2018.0103
dc.contributor.institutionÁurea 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.
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