CARACTERÍSTICAS FÍSICAS E QUÍMICAS DE BEBIDAS LÁCTEAS FERMENTADAS E PREPARADAS COM SORO DE QUEIJO MINAS FRESCAL
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Data
2001-08-01
Autores
ALMEIDA, Keila Emílio de [UNESP]
BONASSI, Ismael Antonio [UNESP]
Roça, Roberto de Oliveira [UNESP]
Título da Revista
ISSN da Revista
Título de Volume
Editor
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Resumo
Nesta pesquisa procurou-se verificar as características físicas e químicas de bebidas lácteas preparadas com três concentrações de soro de queijo Minas Frescal (30, 40 e 50%), empregando-se dois tipos de culturas lácticas: uma tradicional para iogurte (YC-180) contendo cepas mistas de Streptococcus salivarus subsp. thermophilus, Lactobacillus delbrueckii subsp. lactis e Lactobacillus delbrueckii subsp. bulgaricus e outra (ABY-1) contendo cepas mistas de Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophillus, Bifidobacteria e Streptococcus salivarius subsp. thermophilus. Constatou-se que as bebidas lácteas apresentaram diferença estatística no tempo zero para os teores de gordura e de extrato seco. À medida em que se elevou a proporção de soro em relação ao leite, os teores de gordura e de extrato seco diminuíram. O teor de proteína também diminuiu à medida em que se aumentou o teor de soro nas bebidas lácteas, embora a diferença não tenha sido tão acentuada quanto as observadas para os teores de gordura e de extrato seco. em relação à lactose, não se constatou diferença entre os tratamentos. Os teores de soro não influenciaram o índice de proteólise das bebidas lácteas. Verificou-se todavia que as bebidas elaboradas com a cultura probiótica ABY-1 apresentaram valores superiores para proteólise quando comparadas às bebidas elaboradas com as culturas YC-180. As bebidas lácteas elaboradas com 30% de soro apresentaram maiores valores para viscosidade. As bebidas elaboradas com a cultura YC-180 apresentaram valores superiores para viscosidade durante o período de armazenamento.
This research studies the physical and chemical characteristics of dairy beverages formulated with three different concentrations (30, 40 and 50 %) of Minas cheese whey, using two kinds of dairy cultures: the traditional yogurt (YC--180) culture, holding mixed strains of Streptococcus salivarus subsp. thermophilus, Lactobacillus delbrueckii subsp. lactis and Lactobacillus delbrueckii subsp. bulgaricus, and the alternate (ABY--1), holding mixed strains of Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Bifidobacteria and Streptococcus salivarius subsp. thermophilus. The dairy beverages showed statistical differences for fat and dry extract contents at zero time. The higher the whey content in relation to milk was, the lower the fat and dry extract content. The protein level also decreased as the whey level was increased. This difference, however, was not as remarkable as that for fat and dry extract contents. Concerning lactose, no difference was observed among the treatments. The different whey concentrations did not influence the proteolysis rate. However, beverages prepared using ABY--1 probiotic culture have shown higher values for proteolysis when compared to beverages from YC -- 180 cultures. The dairy beverages formulated with 30% whey had higher viscosity values. Beverages prepared using YC-180 culture have shown higher values for viscosity during the storage period.
This research studies the physical and chemical characteristics of dairy beverages formulated with three different concentrations (30, 40 and 50 %) of Minas cheese whey, using two kinds of dairy cultures: the traditional yogurt (YC--180) culture, holding mixed strains of Streptococcus salivarus subsp. thermophilus, Lactobacillus delbrueckii subsp. lactis and Lactobacillus delbrueckii subsp. bulgaricus, and the alternate (ABY--1), holding mixed strains of Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Bifidobacteria and Streptococcus salivarius subsp. thermophilus. The dairy beverages showed statistical differences for fat and dry extract contents at zero time. The higher the whey content in relation to milk was, the lower the fat and dry extract content. The protein level also decreased as the whey level was increased. This difference, however, was not as remarkable as that for fat and dry extract contents. Concerning lactose, no difference was observed among the treatments. The different whey concentrations did not influence the proteolysis rate. However, beverages prepared using ABY--1 probiotic culture have shown higher values for proteolysis when compared to beverages from YC -- 180 cultures. The dairy beverages formulated with 30% whey had higher viscosity values. Beverages prepared using YC-180 culture have shown higher values for viscosity during the storage period.
Descrição
Palavras-chave
bebida láctea fermentada, característica física, característica química, soro de Minas Frescal, fermented dairy beverage, physical characteristic, chemical characteristic, Minas cheese whey
Como citar
Food Science and Technology (Campinas). Sociedade Brasileira de Ciência e Tecnologia de Alimentos, v. 21, n. 2, p. 187-192, 2001.