Physico-chemical, Microbiological And Rheological Evaluation Of Dairy Beverage And Fermented Milk Added Of Probiotics [avaliação Físico-química, Microbiológica E Reológica De Bebida Láctea E Leite Fermentado Adicionados De Probióticos]

dc.creatorCunha T.M.
dc.creatorDe Castro F.P.
dc.creatorBarreto P.L.M.
dc.creatorBenedet H.D.
dc.creatorPrudencio E.S.
dc.date2008
dc.date2015-06-30T19:15:47Z
dc.date2015-11-26T14:41:03Z
dc.date2015-06-30T19:15:47Z
dc.date2015-11-26T14:41:03Z
dc.date.accessioned2018-03-28T21:47:46Z
dc.date.available2018-03-28T21:47:46Z
dc.identifier
dc.identifierSemina:ciencias Agrarias. , v. 29, n. 1, p. 103 - 116, 2008.
dc.identifier16790359
dc.identifier
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-77950044156&partnerID=40&md5=0e5b47f93f2cdd68da9ec3504ee0d61c
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/105481
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/105481
dc.identifier2-s2.0-77950044156
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1250688
dc.descriptionLactic beverage (sample 1), with 70% of milk and 30% of cheese whey, and fermented milk (sample 2), with 100% of milk, added of Lactobacillus acidophilus La-5, Bifidobacterium Bb-12 and Streptococcus thermophilus, were evaluated about physico-chemical composition, enumeration of viable cells of probiotic bacteria and rheological measurements, in the temperatures of 2.0 ± 0.1 °C; 4.0 ± 0.1 °C; 6.0 ± 0.1 °C and 8.0 ± 0.1 °C. The whey addition resulted in lactic beverage with lesser contents (p < 0.05) of total solids (18.08 ± 0.08% m/m), proteins (2,23 ± 0.10% m/m), lipids (1.91 ± 0.02% m/m) and caloric value (79.27 ± 0.37 Kcal/ 100 g), when compared with those presented in fermented milk, respectively. While, the contents of ashes, carbohydrates, the acidity and pH of the lactic beverage and fermented milk weren't different (p > 0.05). According to Brazilian legislation the lactic beverage and fermented milk were considered probiotic (> 106 CFU/mL). The two samples (1 and 2) had behaved as pseudoplastic fluids, confirming the non- Newtonian behavior and had presented thixotropy. The values for the activation energy were equal to 1.89 Kcal.mol-1, for the lactic beverage, and 1.84 Kcal.mol-1, for the fermented milk, indicating that the activation energy was not influenced by the amount of whey used, as well as the temperature also did not influence on the apparent viscosity of samples 1 and 2.
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dc.languagept
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dc.relationSemina:Ciencias Agrarias
dc.rightsaberto
dc.sourceScopus
dc.titlePhysico-chemical, Microbiological And Rheological Evaluation Of Dairy Beverage And Fermented Milk Added Of Probiotics [avaliação Físico-química, Microbiológica E Reológica De Bebida Láctea E Leite Fermentado Adicionados De Probióticos]
dc.typeArtículos de revistas


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