Artículos de revistas
Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar
Registro en:
International Journal Of Dairy Technology. Wiley-blackwell, v. 67, n. 1, n. 89, n. 94, 2014.
1364-727X
1471-0307
WOS:000330641600010
10.1111/1471-0307.12087
Autor
Maganha, LC
Rosim, RE
Corassin, CH
Cruz, AG
Faria, JAF
Oliveira, CAF
Institución
Resumen
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) In this work, the effect of skim milk powder (0, 5%, 10%, 15% w/v) and sugar (0%, 10% w/v) on the viability of probiotic micro-organisms and on the quality of fermented milks was investigated. Fermented milks were submitted to physicochemical, microbiological and sensory analyses on the 1st, 10th and 21st days after production. Sugar inclusion did not affect the probiotic growth in fermented milks, but milk powder levels of 10-15% influenced positively the probiotic counts, which were above six log colony-forming units (cfu)/g. These findings can be useful for small dairy industries that are interested in producing flavoured fermented milks without decreasing the viability of probiotic micro-organisms during its shelf life. 67 1 89 94 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) FAPESP [2007/06353-1]