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Giselle Aparecida Nobre Costa ; Lucia Helena da Silva Miglioranza ; Luciana Furlaneto-Maia ; Ana Flavia de Oliveira ;Acta Scientiarum. Health Sciences 2013, 35 1

Autor: Aloisio Henrique Pereira de Souza

Fuente: http://www.redalyc.org/articulo.oa?id=307226203018


Introducción



Acta Scientiarum.
Health Sciences ISSN: 1679-9291 eduem@uem.br Universidade Estadual de Maringá Brasil Souza, Aloisio Henrique Pereira de; Costa, Giselle Aparecida Nobre; Miglioranza, Lucia Helena da Silva; Furlaneto-Maia, Luciana; Oliveira, Ana Flavia de Microbiological, physical, chemical and sensory characteristics of milk fermented with Lactobacillus plantarum Acta Scientiarum.
Health Sciences, vol.
35, núm.
1, enero-junio, 2013, pp.
125-131 Universidade Estadual de Maringá Maringá, Brasil Available in: http:--www.redalyc.org-articulo.oa?id=307226203018 How to cite Complete issue More information about this article Journals homepage in redalyc.org Scientific Information System Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Non-profit academic project, developed under the open access initiative Acta Scientiarum http:--www.uem.br-acta ISSN printed: 1679-9291 ISSN on-line: 1807-8648 Doi: 10.4025-actascihealthsci.v35i1.11939 Microbiological, physical, chemical and sensory characteristics of milk fermented with Lactobacillus plantarum Aloisio Henrique Pereira de Souza1,3*, Giselle Aparecida Nobre Costa2, Lucia Helena da Silva Miglioranza2, Luciana Furlaneto-Maia3 and Ana Flavia de Oliveira3 1 Centro de Ciências Agrárias, Programa de Pós-graduação em Ciência de Alimentos, Universidade Estadual de Maringá, Av.
Colombo, 5790, 87020-900, Maringá, Paraná, Brazil.
2Departamento de Ciência e Tecnologia de Tecnologia, Universidade Norte do Paraná, Londrina, Paraná, Brazil.
3Universidade Tecnológica Federal do Paraná, Londrina, Paraná, Brazil.
*Author for correspondence.
E-mail: aloisio_rick17@yahoo.com.br ABSTRACT.
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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