Publication: Profile of lactic acid within validity of full natural yogurt
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Date
Advisor
Coadvisor
Graduate program
Undergraduate course
Journal Title
Journal ISSN
Volume Title
Publisher
Univ Federal Ceara, Centro Ciencias Agrarias
Type
Article
Access right
Acesso restrito
Abstract
The objective of this study was to analyze the profile of lactic acid from three different brands of yogurt, integral type, marketed in the southwest region of Sao Paulo in the period of validity. pH and acidity analyzes were performed in the 15th, 30th and 45th day after the manufacture of the product. The results showed that there were no significant variations in the pH values. However, the lactic acid had greater variability in values. Despite this, all the tests remained within acceptable parameters for yogurt.
Description
Keywords
Lactic Acid, pH, Validity, Yogurt
Language
Portuguese
Citation
Brazilian Journal Of Hygiene And Animal Sanity. Fortalexa: Univ Federal Ceara, Centro Ciencias Agrarias, v. 10, n. 4, p. 595-603, 2016.
