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	Provedor de dados Scientia Agricola (1) PAB (1) Autor Fagnani,Rafael (2) Puppio,Ana Amélia Nunes (2) Battaglini,Ana Paula Pavão (1) Mexia,Marisa Marroni (1) Zanon,Emely Osti (1) Palavra-chave Membrane (2) Dairy (1) Escherichia coli (1) Fouling (1) Fruit (1) Microbiological quality (1) Pasteurization (1) Sensory evaluation (1) Shelf life (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2018 (1) 2016 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Sanitary aspects and technological challenges of whole milk microfiltration at low temperatures PAB Fagnani,Rafael; Mexia,Marisa Marroni; Puppio,Ana Amélia Nunes; Battaglini,Ana Paula Pavão. Abstract: The objective of this work was to evaluate the effects of whole milk microfiltration at low temperatures on bacterial counts and on its shelf life. The microfiltration process was evaluated at two temperatures (30 and 50ºC) and compared with the slow pasteurization process. Both slow pasteurization and microfiltration reduced the initial counts of aerobic mesophilic and psychrotrophic bacteria, as well as total coliforms in whole milk. Microfiltration at 50ºC was as effective as the pasteurization process, since it reduced the initial count of aerobic mesophilic bacteria in 4.4 log cycles; increased the product's shelf life, which reached 30 days without exceeding 1,000 CFU mL-1; and eliminated coliform counts at the temperatures of 35 and 45ºC,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Escherichia coli; Membrane; Microbiological quality; Pasteurization; Shelf life. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2016000800990 Sustainable alternative for the food industry: converting whey and orange juice into a micro-filtered beverage Scientia Agricola Fagnani,Rafael; Puppio,Ana Amélia Nunes; Zanon,Emely Osti. ABSTRACT: Enhancing industrial sustainability by converting whey into alternative high value-added products is a scientific trend in food science and technology. However, without other ingredients, rennet, or sour, whey has an unappetizing flavor. This sensory challenge can be overcome by blending it with citrus flavor from orange juice. This study assessed a micro-filtered beverage from whey and orange juice without enzymatic treatment. Four formulations (27:10, 8.6:10, 2.4:10 and 1:10 v/v whey:juice ratio) were processed through a 1.4 μm microfiltration system with four different transmembrane pressures (1, 2, 3, and 4.15 bar) and then stored at 5 °C for 28 days. The micro-filtered beverage was analyzed for physicochemical, sensorial and microbial... Tipo: Info:eu-repo/semantics/article Palavras-chave: Membrane; Dairy; Fruit; Fouling; Sensory evaluation. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162018000200136 Registros recuperados: 2 Primeira ... 1 ... Última

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