Data/hora: 06/06/2024 02:47:48

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