Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/70346
Type: Artigo de periódico
Title: Probiotic buttermilk-like fermented milk product development in a semiindustrial scale: Physicochemical, microbiological and sensory acceptability
Author: Antunes, AEC
Silva, ERA
Van Dender, AGF
Marasca, ETG
Moreno, I
Faria, EV
Padula, M
Lerayer, ALS
Abstract: Probiotic buttermilk-like fermented milk in different flavors in versions with sucrose and sucralose were processed in a pilot plant. The Mesophilic Aromatic Culture CHN-22 and Bifidobacterium animalis Bb12 were the cultures employed for fermentation. Physicochemical composition, apparent viscosity, diacetyl content, viability of cultures during storage, and acceptance of product via sensorial analysis were assessment factors. The high viability of the probiotic culture was observed (average 8.08 log cfu/ml) during refrigerated storage (28 days) of buttermilk and good acceptance of the product via sensory test. However, the probiotic culture might have been responsible for the loss of diacetyl, a volatile compound that is a characteristic feature of the product.
Subject: Acceptability
Buttermilk
Diacetyl
Physicochemical
Probiotic
Viability
Country: EUA
Editor: Wiley-blackwell Publishing, Inc
Rights: fechado
Identifier DOI: 10.1111/j.1471-0307.2009.00534.x
Date Issue: 2009
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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