Cream Cheese As A Symbiotic Food Carrier Using Bifidobacterium Animalis Bb-12 And Lactobacillus Acidophilus La-5 And Inulin

dc.creatorAlves L.L.
dc.creatorRichards N.S.P.S.
dc.creatorMattanna P.
dc.creatorAndrade D.F.
dc.creatorS Rezer A.P.
dc.creatorMilani L.I.G.
dc.creatorCruz A.G.
dc.creatorFaria J.A.F.
dc.date2013
dc.date2015-06-25T19:12:28Z
dc.date2015-11-26T15:09:48Z
dc.date2015-06-25T19:12:28Z
dc.date2015-11-26T15:09:48Z
dc.date.accessioned2018-03-28T22:19:59Z
dc.date.available2018-03-28T22:19:59Z
dc.identifier
dc.identifierInternational Journal Of Dairy Technology. , v. 66, n. 1, p. 63 - 69, 2013.
dc.identifier1364727X
dc.identifier10.1111/j.1471-0307.2012.00880.x
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84872276788&partnerID=40&md5=1d927d2737e11d3363d525971301bf5e
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/88780
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/88780
dc.identifier2-s2.0-84872276788
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1257906
dc.descriptionThe stability of cream cheeses as a symbiotic food carrier, through supplementation with different concentrations of probiotic bacteria Bifidobacterium animalis Bb-12 and Lactobacillus acidophilus La-5 and the prebiotic ingredient inulin was investigated. Physicochemical parameters, pH values, total solids, fat and protein levels and the viable counts of the starter lactic culture Streptococcus thermophilus and probiotic cultures, were carried out at 1, 15, 30 and 45 days of refrigerated storage (8 ± 0.5 °C). Different physicochemical characteristics were observed in all formulations. S. thermophilus showed good viability in all the trials (6.66-9.38 log cfu/g), whereas B. animalis remained above 6 log cfu/g in all the trials during the period evaluated. However, L. acidophilus showed an accentuated decline, registering values of 3.1 log cfu/g at the end of the period studied. The results suggested that cream cheese was an adequate food matrix for supplementation with probiotic bacteria, in particular B. animalis, and the prebiotic ingredient, showing potential as a symbiotic food. © 2012 Society of Dairy Technology.
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dc.languageen
dc.publisher
dc.relationInternational Journal of Dairy Technology
dc.rightsfechado
dc.sourceScopus
dc.titleCream Cheese As A Symbiotic Food Carrier Using Bifidobacterium Animalis Bb-12 And Lactobacillus Acidophilus La-5 And Inulin
dc.typeArtículos de revistas


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