Effect of milk treatment on acidification, physicochemical characteristics, and probiotic cell counts in low fat yogurt

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dc.contributor.authorPenna, A. L B [UNESP]
dc.contributor.authorRao-Gurram, Subba
dc.contributor.authorBarbosa-Cánovas, G. V.
dc.contributor.institutionBiological Systems Engineering Department
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-27T11:22:24Z
dc.date.available2014-05-27T11:22:24Z
dc.date.issued2007-01-30
dc.description.abstractThe effect of milk treatment (heat, high hydrostatic pressure - HHP, or combined heat and HHP) on acidification, physicochemical characteristics, and probiotic cell counts in low fat yogurt was studied. All samples were analyzed for fermentation time, pH, titratable acidity, total solids, water-holding capacity, syneresis, Hunter L*, a*, and b* values, Streptococcus thermophilus, Lactobacillus delbrueckii ssp bulgaricus, L. acidophilus, and Bifidobacterium longum. The application of HHP combined with thermal treatment resulted in yogurt gels with attractive physicochemical characteristics and high water-holding capacity. In addition to this, the milk treatment did not affect the probiotic bacteria growth. The balance of strains in the starter culture and level of inoculation influenced the yogurt fermentation and properties. The use of combined heat and HHP to treat milk before yogurt fermentation could be an alternative process for obtaining high quality, additive-free healthy products.en
dc.description.affiliationWSU - Washington State University Biological Systems Engineering Department, Pullman, WA 99164
dc.description.affiliationUNESP - Universidade Estadual Paulista Departamento de Engenharia e Tecnologia de Alimentos, S. Jose do Rio Preto-SP, 15054-000
dc.description.affiliationUnespUNESP - Universidade Estadual Paulista Departamento de Engenharia e Tecnologia de Alimentos, S. Jose do Rio Preto-SP, 15054-000
dc.format.extent48-52
dc.identifier.citationMilchwissenschaft, v. 62, n. 1, p. 48-52, 2007.
dc.identifier.issn0026-3788
dc.identifier.lattes8710975442052503
dc.identifier.scopus2-s2.0-33846501471
dc.identifier.urihttp://hdl.handle.net/11449/69516
dc.identifier.wosWOS:000243695600014
dc.language.isoeng
dc.relation.ispartofMilchwissenschaft
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subject61 Yoghurt production (milk treatment, product characteristics)
dc.subjectBacteria (microorganisms)
dc.subjectBifidobacterium longum
dc.subjectLactobacillus delbrueckii
dc.subjectStreptococcus thermophilus
dc.titleEffect of milk treatment on acidification, physicochemical characteristics, and probiotic cell counts in low fat yogurten
dc.typeArtigo
unesp.author.lattes8710975442052503[1]
unesp.author.orcid0000-0001-6715-9276[1]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE