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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar

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Author(s):
Maganha, Luciana C. [1] ; Rosim, Roice E. [1] ; Corassin, Carlos H. [1] ; Cruz, Adriano G. [2] ; Faria, Jose A. F. [2] ; Oliveira, Carlos A. F. [1]
Total Authors: 6
Affiliation:
[1] Univ Sao Paulo, Fac Zootecnia & Engn Alimentos, Dept Engn Alimentos, BR-13635900 Pirassununga - Brazil
[2] Univ Estadual Campinas, Fac Engn Alimentos, Dept Tecnol Alimentos, Campinas, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY; v. 67, n. 1, p. 89-94, FEB 2014.
Web of Science Citations: 19
Abstract

In this work, the effect of skim milk powder (0, 5%, 10%, 15% w/v) and sugar (0%, 10% w/v) on the viability of probiotic micro-organisms and on the quality of fermented milks was investigated. Fermented milks were submitted to physicochemical, microbiological and sensory analyses on the 1st, 10th and 21st days after production. Sugar inclusion did not affect the probiotic growth in fermented milks, but milk powder levels of 10-15% influenced positively the probiotic counts, which were above six log colony-forming units (cfu)/g. These findings can be useful for small dairy industries that are interested in producing flavoured fermented milks without decreasing the viability of probiotic micro-organisms during its shelf life. (AU)

FAPESP's process: 07/06353-1 - Evaluation of the inclusion of milk powder and sacharose on the viability of probiotic bacteria and the quality of the skim yoghurt
Grantee:Luciana Cecilia Maganha
Support Opportunities: Scholarships in Brazil - Master