| Full text | |
| Author(s): |
Silva e Alves, Adriana T.
[1]
;
Antunes, Adriane E. C.
[2]
;
Trento, Fabiana K. H. S.
[1]
;
Zacarchenco, Patricia B.
[1]
;
Ormenese, Rita C. S. C.
[3]
;
Spadoti, Leila M.
[1]
Total Authors: 6
|
| Affiliation: | [1] Inst Tecnol Alimentos, TECNOLAT ITAL Ctr Pesquisa & Desenvolvimento Lati, Av Brasil 2880, Campinas, SP - Brazil
[2] Univ Estadual Campinas, Univ Estadual Campinas, UNICAMP Fac Ciencias Aplicadas, Sch Appl Sci, R Pedro Zaccaria 1300, Limeira, SP - Brazil
[3] Inst Tecnol Alimentos, CCQA ITAL Ctr Ciencia & Qualidade Alimentos, Av Brasil 2880, Campinas, SP - Brazil
Total Affiliations: 3
|
| Document type: | Journal article |
| Source: | INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY; v. 69, n. 1, p. 22-30, FEB 2016. |
| Web of Science Citations: | 0 |
| 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. (AU) | |