Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/244283
Type: Artigo de periódico
Title: Pasteurised, Microfiltered And Lactose-hydrolysed Skimmed Milk With Added Probiotics: Development And Storage Stability
Author: Silva e Alves
Adriana T.; Antunes
Adriane E. C.; Trento
Fabiana K. H. S.; Zacarchenco
Patricia B.; Ormenese
Rita C. S. C.; Spadoti
Leila M.
Abstract: Recently the food industry has been attempting to innovate its products to meet consumer demands for health benefits from their food. Thus, the objective of this research was to study the combination of technologies to obtain a pasteurised, microfiltered, and lactose-hydrolysed skim milk with an extended shelf life and with added probiotics (PMLHSP). This PMLHSP was subjected to physicochemical, microbiological and sensory evaluations, plus its shelf life was estimated at 5 degrees C. The viability of the probiotics in this system was also evaluated during storage at 5 degrees C and indicated a shelf life of about 28days. The probiotic culture added to the microfiltered skim milk presented good viability in the product throughout refrigerated storage, with counts of above 8logCFU/mL.
Subject: Shelf-life
Yogurt
Microfiltration
Bifidobacteria
Improvement
Digestion
Ingestion
Products
Humans
Country: HOBOKEN
Editor: WILEY-BLACKWELL
Citation: Pasteurised, Microfiltered And Lactose-hydrolysed Skimmed Milk With Added Probiotics: Development And Storage Stability. Wiley-blackwell, v. 69, p. 22-30 FEB-2016.
Rights: fechado
Identifier DOI: 10.1111/1471-0307.12227
Address: http://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12227/abstract
Date Issue: 2016
Appears in Collections:Unicamp - Artigos e Outros Documentos

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