Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1087764
Research center of Embrapa/Collection: Embrapa Caprinos e Ovinos - Artigo em periódico indexado (ALICE)
Date Issued: 2018
Type of Material: Artigo em periódico indexado (ALICE)
Authors: 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.
Additional Information: 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.
Title: 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.
Publisher: Mljekarstvo, v. 68, n. 1, p. 21-29, 2018.
Keywords: Lactobacilli adjunct cultures
Bebida fermentada
Processamento de alimento
Keeping quality
Milk products
Organoleptic analysis
Description: 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
Data Created: 2018-02-19
Appears in Collections:Artigo em periódico indexado (CNPC)

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