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Evaluation of physicochemical, microbiological and sensorial characteristics of fermented milk beverages with buttermilk addition

dc.contributor.authorDe Bassi, Larissa Guilherme
dc.contributor.authorCaetano Ferreira, Gessica Camila
dc.contributor.authorDa Silva, Alisson Santana
dc.contributor.authorSivieri, Katia [UNESP]
dc.contributor.authorAragon-Alegro, Lina Casale
dc.contributor.authorCosta, Marcela de Rezende
dc.contributor.institutionUniversidade Federal de Mato Grosso do Sul (UFMS)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniv Norte Parana
dc.date.accessioned2014-05-20T13:23:40Z
dc.date.available2014-05-20T13:23:40Z
dc.date.issued2012-05-01
dc.description.abstractThis study evaluated three fermented milk beverages to which had been added sugar strawberry puree post-fermentation. The base was composed of 70% of milk, with whey and buttermilk in the concentrations of 30% and 0%, 15% and 15%, and 0% and 30%, respectively. The starter culture developed well with all formulations reaching pH 4.74.9 in 180 min of fermentation. Lactic acid bacteria in the products were above 8 log cfu/mL throughout the study. The beverages presented similar pH, acidity and viscosity. Buttermilk and whey can be interesting ingredients to be added into fermented milk beverages, because the consumers liked all the products equally, which had an average acceptance score exceeding liked moderately.en
dc.description.affiliationUniversidade Federal de Mato Grosso do Sul (UFMS), Fac Med Vet & Zootecnia, Campo Grande, MS, Brazil
dc.description.affiliationUniv Estadual Paulista, Dept Alimentos & Nutr, Araraquara, SP, Brazil
dc.description.affiliationUniv Norte Parana, Londrina, PR, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Dept Alimentos & Nutr, Araraquara, SP, Brazil
dc.format.extent282-286
dc.identifierhttp://dx.doi.org/10.1111/j.1471-0307.2011.00764.x
dc.identifier.citationInternational Journal of Dairy Technology. Malden: Wiley-blackwell, v. 65, n. 2, p. 282-286, 2012.
dc.identifier.doi10.1111/j.1471-0307.2011.00764.x
dc.identifier.issn1364-727X
dc.identifier.urihttp://hdl.handle.net/11449/7183
dc.identifier.wosWOS:000303049300016
dc.language.isoeng
dc.publisherWiley-Blackwell
dc.relation.ispartofInternational Journal of Dairy Technology
dc.relation.ispartofjcr1.225
dc.rights.accessRightsAcesso restritopt
dc.sourceWeb of Science
dc.subjectFermentationen
dc.subjectFunctional and sensorial propertiesen
dc.subjectHealth-promoting productsen
dc.subjectLactic acid bacteriaen
dc.subjectProduction processingen
dc.titleEvaluation of physicochemical, microbiological and sensorial characteristics of fermented milk beverages with buttermilk additionen
dc.typeArtigopt
dcterms.licensehttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dcterms.rightsHolderWiley-blackwell
dspace.entity.typePublication
relation.isOrgUnitOfPublication95697b0b-8977-4af6-88d5-c29c80b5ee92
relation.isOrgUnitOfPublication.latestForDiscovery95697b0b-8977-4af6-88d5-c29c80b5ee92
unesp.campusUniversidade Estadual Paulista (UNESP), Faculdade de Ciências Farmacêuticas, Araraquarapt
unesp.departmentAlimentos e Nutrição - FCFpt

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