Short Communication: Effects Of Different Whey Concentrations On Physicochemical Characteristics And Viable Counts Of Starter Bacteria In Dairy Beverage Supplemented With Probiotics

dc.creatorCastro W.F.
dc.creatorCruz A.G.
dc.creatorRodrigues D.
dc.creatorGhiselli G.
dc.creatorOliveira C.A.F.
dc.creatorFaria J.A.F.
dc.creatorGodoy H.T.
dc.date2013
dc.date2015-06-25T19:18:48Z
dc.date2015-11-26T15:16:53Z
dc.date2015-06-25T19:18:48Z
dc.date2015-11-26T15:16:53Z
dc.date.accessioned2018-03-28T22:26:38Z
dc.date.available2018-03-28T22:26:38Z
dc.identifier
dc.identifierJournal Of Dairy Science. , v. 96, n. 1, p. 96 - 100, 2013.
dc.identifier220302
dc.identifier10.3168/jds.2012-5576
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84871621154&partnerID=40&md5=d0abd54152007f5a10f7567cc4f2d2db
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/89839
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/89839
dc.identifier2-s2.0-84871621154
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1259341
dc.descriptionFermented dairy beverages supplemented with the probiotics Lactobacillus acidophilus and Bifidobacterium lactis containing different concentrations of whey in their formulas (0, 20, 35, 50, 65, and 80%, vol/vol) were processed and checked for pH; proteolysis; levels of glucose, lactose, ethanol, acetic acid, lactic acid, diacetyl, and acetaldehyde; and lactic bacteria and probiotic counts. The results allowed the effect of whey concentration on the dairy beverages to be observed for each of the different parameters analyzed. The degree to which the whey concentration was useful for the microbial cultures, particularly probiotic cultures, appeared to have a limit. In general, dairy beverages processed with different levels of whey in their formulation exhibited good potential as a food matrix for supplementation with probiotic bacteria, with production of characteristic compounds of fermented milk products, such as volatiles and organic acids. © 2013 American Dairy Science Association.
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dc.languageen
dc.publisher
dc.relationJournal of Dairy Science
dc.rightsaberto
dc.sourceScopus
dc.titleShort Communication: Effects Of Different Whey Concentrations On Physicochemical Characteristics And Viable Counts Of Starter Bacteria In Dairy Beverage Supplemented With Probiotics
dc.typeArtículos de revistas


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