Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/108478
Type: Artigo de periódico
Title: The Use Of Cheese Whey For Probiotic Yogurt Production [aproveitamento De Soro De Queijo Para Produção De Iogurte Probiótico]
Author: Soares D.S.
Fai A.E.C.
Oliveira A.M.
Pires E.M.F.
Stamford T.L.M.
Abstract: The objective of this work was to develop a natural yogurt utilizing the resultant whey of a "coalho" cheese production, assaying different processes of pasteurization and powdered milk concentrations. The yogurt submitted to 90°C/5min with 8 and 10% of powdered milk achieved the highest grade on sensorial analysis, with no significant difference (P>0,05). Products were characterized as integral, attended the request for protein, and supplied over 15% of the daily feed intake of calcium for children aged 1 to 10, characterizing it as calcium enriched. In both formulations, the pH decreased from 4.6 to 4.2 approximately and the acidity increased from 0.7g to 1.0g lactic acid/100g of product during 28 days of storage. There was no contamination by S. aureus, fecal coliforms, molds and yeasts. The counting of lactic bacteria varied from 5.6x10 9 to 8.0x10 8CFU/g during shelf life, suggesting the promotion benefits from this probiotic product. It was concluded that whey utilization for yogurt production is a viable alternative to increase economic, nutritional, and functional value.
Editor: 
Rights: aberto
Identifier DOI: 10.1590/S0102-09352011000400027
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-80053263991&partnerID=40&md5=78dd56f1af47555e25e41589c9f217a3
Date Issue: 2011
Appears in Collections:Unicamp - Artigos e Outros Documentos

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