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Microbiological, sensory and post-acidification evaluation during shelf-life of fermented milks containing Streptococcus thermophilus, Bifidobacterium longum and Lactobacillus acidophilus
Microbiological, sensory and post-acidification evaluation during shelf-life of fermented milks containing Streptococcus thermophilus, Bifidobacterium longum and Lactobacillus acidophilus
- Source :
- Food Science and Technology, Volume: 24, Issue: 4, Pages: 674-679, Published: DEC 2004, Food Science and Technology v.24 n.4 2004, Food Science and Technology (Campinas), Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA), instacron:SBCTA
- Publication Year :
- 2004
- Publisher :
- FapUNIFESP (SciELO), 2004.
-
Abstract
- Três leites fermentados, o primeiro por Str. thermophilus, o segundo por Bif. longum e o terceiro por Lb. acidophilus e o leite fermentado elaborado pela mistura de volumes iguais dos leites fermentados, separadamente, por Str. thermophilus, Bif. longum e Lb. acidophilus tiveram seu pH, acidez titulável, atributos sensoriais de sabor e acidez, e contagens de células viáveis determinadas, ao longo de 21 dias de estocagem a 4ºC. Não houve diferença significativa (p
- Subjects :
- Streptococcus thermophilus
Taste
leite fermentado
Bifidobacterium longum
fermented milk
biology
bebida láctea
food and beverages
Titratable acid
biology.organism_classification
Shelf life
Lactobacillus acidophilus
características sensoriais
milk beverage
fluids and secretions
bacteria
sensory properties
Fermentation
Bifidobacterium
Food science
Food Science
Biotechnology
Subjects
Details
- ISSN :
- 01012061
- Volume :
- 24
- Database :
- OpenAIRE
- Journal :
- Ciência e Tecnologia de Alimentos
- Accession number :
- edsair.doi.dedup.....c8f23318d011b62fb52b0da106ef9962
- Full Text :
- https://doi.org/10.1590/s0101-20612004000400033