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-Jan
dc.date2015-11-27T13:32:36Z
dc.date2015-11-27T13:32:36Z
dc.date.accessioned2018-03-29T01:19:14Z
dc.date.available2018-03-29T01:19:14Z
dc.identifierJournal Of Dairy Science. v. 96, n. 1, p. 96-100, 2013-Jan.
dc.identifier1525-3198
dc.identifier10.3168/jds.2012-5576
dc.identifierhttp://www.ncbi.nlm.nih.gov/pubmed/23182354
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/201005
dc.identifier23182354
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1301238
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.
dc.description96
dc.description96-100
dc.languageeng
dc.relationJournal Of Dairy Science
dc.relationJ. Dairy Sci.
dc.rightsfechado
dc.rightsCopyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
dc.sourcePubMed
dc.subjectBacterial Load
dc.subjectBifidobacterium
dc.subjectDairy Products
dc.subjectFood Quality
dc.subjectFood Technology
dc.subjectLactobacillus Acidophilus
dc.subjectMilk Proteins
dc.subjectProbiotics
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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