<b>Microbiological, physical, chemical and sensory characteristics of milk fermented with <i>Lactobacillus plantarum</i></b> - doi: 10.4025/actascihealthsci.v35i1.11939

This study developed a fermented milk with Lactobacillus plantarum and evaluated its microbiological, physical-chemical and sensory characteristics during 70 days of storage at 10ºC. The study analyzed the counts of total viable cells, total and thermotolerant coliforms, yeast and mold; acidity, pH,...

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Main Authors: Aloisio Henrique Pereira de Souza (Author), Giselle Aparecida Nobre Costa (Author), Lúcia Helena da Silva Miglioranza (Author), Luciana Furlaneto-Maia (Author), Ana Flavia Oliveira (Author)
Format: Book
Published: Universidade Estadual de Maringá, 2012-10-01T00:00:00Z.
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100 1 0 |a Aloisio Henrique Pereira de Souza  |e author 
700 1 0 |a Giselle Aparecida Nobre Costa  |e author 
700 1 0 |a Lúcia Helena da Silva Miglioranza  |e author 
700 1 0 |a Luciana Furlaneto-Maia  |e author 
700 1 0 |a Ana Flavia Oliveira  |e author 
245 0 0 |a <b>Microbiological, physical, chemical and sensory characteristics of milk fermented with <i>Lactobacillus plantarum</i></b> - doi: 10.4025/actascihealthsci.v35i1.11939 
260 |b Universidade Estadual de Maringá,   |c 2012-10-01T00:00:00Z. 
500 |a 10.4025/actascihealthsci.v35i1.11939 
500 |a 1679-9291 
500 |a 1807-8648 
520 |a This study developed a fermented milk with Lactobacillus plantarum and evaluated its microbiological, physical-chemical and sensory characteristics during 70 days of storage at 10ºC. The study analyzed the counts of total viable cells, total and thermotolerant coliforms, yeast and mold; acidity, pH, ash, fat and total solids; sensory evaluation and purchase intention of the final product by consumers. Nutrition information was compared with seven commercial brands of fermented dairy products. The final formula contained 10% sugar, 6% milk powder and 4% microbial inoculum. The final product was fat-free. Acidity, ash content and total solids were stable during storage, unlike pH. No total or thermotolerant coliforms, yeast or mold were detected. L. plantarum counts ranged from 10.1 Log10 CFU mL-1 at the beginning to 8.9 Log10 CFU mL-1 at the end of the storage period. The product had good acceptance and high purchase intent. The nutrition information of fermented milk was similar to those of commercial brands evaluated. L. plantarum demonstrated good viability in fermented milk, and although not considered a probiotic food in Brazil, it is promising for the production of foods with functional properties and/or health claims.   
546 |a EN 
546 |a PT 
690 |a fermented dairy products 
690 |a viability of lactic acid bacteria 
690 |a shelf life of fermented milk products 
690 |a probioticuras láticas 
690 |a Vida de prateleira de lácteos fermentados 
690 |a Probiótico. 
690 |a Medicine (General) 
690 |a R5-920 
690 |a Pharmacy and materia medica 
690 |a RS1-441 
655 7 |a article  |2 local 
786 0 |n Acta Scientiarum. Health Sciences, Vol 35, Iss 1 (2012) 
787 0 |n https://www.periodicos.uem.br/ojs/index.php/ActaSciHealthSci/article/view/11939 
787 0 |n https://doaj.org/toc/1679-9291 
787 0 |n https://doaj.org/toc/1807-8648 
856 4 1 |u https://doaj.org/article/e15d2c04b1984c8f9aec52c19bca7ab7  |z Connect to this object online.