Data/hora: 05/06/2024 08:22:30

Provedor de dados: | 45
País: | Brazil
Título: | Microbiological and physical-chemical characteristics of fermented milk beverages
Autores: | Andrade,E.H.P.; Silva,N.M.A.; Resende,M.F.S.; Souza,M.R.; Fonseca,L.M.; Cerqueira,M.M.O.P.; Penna,C.F.A.M.; Leite,M.O.
Data: | 2015-12-01
Ano: | 2015
Palavras-chave: | Fermented milk beverages; Microbiology; Physical-chemistry; Protein.
Resumo: | This study aimed to evaluate some microbiological and physical-chemical characteristics of fermented milk beverages collected at the main supermarkets in Belo Horizonte (MG). 40 samples of the products corresponding to five distinct brands were collected. They were submitted to the following analyses: Most Probable Number (MPN) of total (30ºC) and thermal tolerant coliforms (45ºC), Salmonella spp., coagulase positive Staphylococcus, molds and yeasts, lactic acid bacteria, pH, titratable acidity and contents of moisture, total solids, protein and fat. The analyses were carried out during the last week of shelf life. The microbiological quality of the samples was good and the counts of lactic bacteria were above the minimum established by the official legislation. Streptococcus and Lactobacillus were isolated and identified from the products and Lactobacillus delbrueckii was molecularly identified in three samples. The mean values for the contents of fat and protein, titratable acidity, pH, moisture and total solids ranged from 1.24 to 1.98%; 1.88 to 2.22%; 0.54 to 0.66%; 3.91 to 4.16; 81.18 to 83.25% and 16.75 to 18.82%, respectively. All samples had protein content in agreement with the official legislation.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352015000601735
Editor: | Universidade Federal de Minas Gerais, Escola de Veterinária
Relação: | 10.1590/1678-4162-8066
Formato: | text/html
Fonte: | Arquivo Brasileiro de Medicina Veterinária e Zootecnia  v.67 n.6 2015
Fonte: | info:eu-repo/semantics/openAccess