Parâmetros de produção de leite de búfala fermentado por Lactobacillus casei
Buffalo milk fermented by Lactobacillus casei was elaborated with different sugar concentrations and fermentation times, and stored during 30 days at 5 and 10°C. Acidity, pH and L. casei viability were evaluated in the different treatments. Milk fermented for 18 hours did not show adequate parameter...
| Autor principal: | PUERARI, Cláudia |
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| Outros Autores: | BENEDET, Honório Domingos, LE GUERROUÉ, Jean Louis |
| Grau: | Artigo |
| Idioma: | por |
| Publicado em: |
2015
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.ufpa.br/jspui/handle/2011/7031 |
| Resumo: |
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Buffalo milk fermented by Lactobacillus casei was elaborated with different sugar concentrations and fermentation times, and stored during 30 days at 5 and 10°C. Acidity, pH and L. casei viability were evaluated in the different treatments. Milk fermented for 18 hours did not show adequate parameters for this product. Milk fermented for 22 and 24 hours presented adequate acidity and pH. Storage time and temperature influenced these parameters. The L. casei initial viability was greater than 9 log CFU mL-1 and the final was greater than 8 log CFU mL-1, with influence from acidity. |