Data/hora: 09/06/2024 16:44:51

Provedor de dados: 	65	
País: 	Brazil	
Título: 	Viability of Staphylococcus xylosus during shelf-life of dulce de leche prepared by vacuum evaporation	
Autores: 	Cichoski,Alexandre José; Cansian,Ana Paula; Di Luccio,Marco.	
Data: 	2011-11-01	
Ano: 	2011	
Palavras-chave: 	Dulce de leche; Starter culture; Dairy products; Staphylococcus xylosus.	
Resumo: 	In this research an innovation in the manufacture of dulce de leche by vacuum evaporation is presented, based on the addition of Staphylococcus xylosus. The culture growth, lactic acid bacteria, pH, acidity, water activity, and lactose and sucrose contents were monitored. The cell counting of S. xylosus varied from log10 6.22cfu g-1 to log10 6.83cfu g-1. Lactic acid bacteria naturally occurring in the milk varied from log10 3.62cfu g-1 to log10 4.38cfu g-1 (90th day of storage). The pH was favourable to the growth of S. xylosus, showing the viability of using this culture in this kind of product.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782011001100029	
Editor: 	Universidade Federal de Santa Maria	
Relação: 	10.1590/S0103-84782011001100029	
Formato: 	text/html	
Fonte: 	Ciência Rural  v.41 n.11 2011	
Fonte: 	info:eu-repo/semantics/openAccess