Instrumental texture and sensory evaluation of fermented dairy beverages processed with reconstituted goat whey powder and a co-culture of Streptococcus thermophilus and Lactobacillus casei.

Sazetak: The effects of Lactobacillus casei BGP93 used as adjunct culture on the physicochemical, textural and sensory characteristics of a dairy beverage processed with goat Coalho cheese whey powder and Streptococcus thermophilus TA-40 as starter (ST-LC beverage) were investigated in comparison to a control product (ST beverage) without L. casei. No significant differences were observed between the ST and ST-LC trials concerning the acidification pattern throughout the fermentation process (P>0.05). Post-acidification was also not observed for both trials since their pH values were maintained stable, without significant differences during 21 days at 4 ± 1 °C. This pH stability reinforced the maintenance of firmness, consistency, cohesiveness and viscosity index without significant differences between the sampling periods throughout the whole storage in both trials, and also that no significant difference was verified between the ST and ST-LC beverages in the sensory evaluation (P>0.05).

Bibliographic Details

Main Authors:	PEREIRA, A. M. de S., SILVA, G. dos S., ALMEIDA, R. D., SALLES, H. O., SANTOS, K. M. O. dos, FLORENTINO, E. R., BURITI, F. C. A.
Other Authors:	Áurea Marcela de Souza Pereira, Pós-graduação - Universidade Estadual da Paraíba (UFPB) - Campina Grande, PB, Brazil; Girlênia dos Santos Silva, Pós-graduação - Universidade Estadual da Paraíba (UFPB) - Campina Grande, PB, Brazil; Renata Duarte Almeida, Pós-graduação - Universidade Estadual da Paraíba (UFPB) - Campina Grande, PB, Brazil; HEVILA OLIVEIRA SALLES FIGUEIREDO, CNPC; KARINA MARIA OLBRICH DOS SANTOS, CTAA; Eliane Rolim Florentino, Universidade Estadual da Paraíba (UEPB) - Campina Grande, PB, Brazil; Flávia Carolina Alonso Buriti, Universidade Estadual da Paraíba (UEPB) - Campina Grande, PB, Brazil.
Format:	Artigo de periódico biblioteca
Published:	2018-02-19
Subjects:	Lactobacilli adjunct cultures, Bebida fermentada, Processamento de alimento, Keeping quality, Milk products, Organoleptic analysis, Caprino, Leite de cabra, Produto derivado do leite, Preservação de alimento, Armazenamento de alimento, Análise organoléptica, Subproduto, Soro de leite, Acidification, Goat milk, Lactobacillus casei, Byproducts, Whey,
Online Access:	http://www.alice.cnptia.embrapa.br/alice/handle/doc/1087764 https://doi.org/10.15567/mljekarstvo.2018.0103
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