Autoria: PEREIRA, A. M. de S.; SILVA, G. dos S.; ALMEIDA, R. D.; SALLES, H. O.; SANTOS, K. M. O. dos; FLORENTINO, E. R.; BURITI, F. C. A.

Resumo: Sazetak: The effects of Lactobacillus casei BGP93 used as adjunct culture on the physicochemical, textural and sensory characteristics of a dairy beverage processed with goat Coalho cheese whey powder and Streptococcus thermophilus TA-40 as starter (ST-LC beverage) were investigated in comparison to a control product (ST beverage) without L. casei. No significant differences were observed between the ST and ST-LC trials concerning the acidification pattern throughout the fermentation process (P>0.05). Post-acidification was also not observed for both trials since their pH values were maintained stable, without significant differences during 21 days at 4 ± 1 °C. This pH stability reinforced the maintenance of firmness, consistency, cohesiveness and viscosity index without significant differences between the sampling periods throughout the whole storage in both trials, and also that no significant difference was verified between the ST and ST-LC beverages in the sensory evaluation (P>0.05).

Ano de publicação: 2018

Tipo de publicação: Artigo de periódico

Unidade: Embrapa Caprinos e Ovinos

Palavras-chave: Acidification, Animal products, Análise organoléptica, Armazenamento de alimento, Bebida, Bebida fermentada, Byproducts, Caprino, Dairy products, Fermentação Lática, Goat milk, Keeping quality, Lactobacilli adjunct cultures, Lactobacillus casei, Leite de cabra, Milk products, Organoleptic analysis, Preservação de alimento, Processamento, Processamento de alimento, Produto de Origem Animal, Produto derivado do leite, Sensory evaluation, Sensory properties, Soro de leite, Storage quality, Subproduto, Tecnologia de Alimento, Whey