Microbiological evaluation of buffalo milk yoghurt produced from ultrasound-assisted fermentation
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2022 |
| Outros Autores: | , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Revista de Engenharia Química e Química |
| Texto Completo: | https://periodicos.ufv.br/jcec/article/view/14824 |
Resumo: | Yogurt is a dairy food of great importance for human consumption due to its functional properties, in addition to being very popular all over the world. Traditionally, in Brazil this product is made from bovine milk. However, in recent years, the production of yogurt made from the milk of other mammals has grown, as well as studies on the application of unconventional technologies in food technology, such as ultrasound, have intensified. In this study, different samples of buffalo milk yogurt were produced through the application of ultrasound, in order to reduce the fermentation time, as well as improve the desirable characteristics of the final product. Thus, considering the hygienic and sanitary properties of yogurt and consequent food safety, this study aimed to evaluate the microbiological quality of the product. All samples presented within the legislation for molds and yeasts, mesophiles and piscrotrophs. Thus, the importance of applying good manufacturing practices is emphasized in order to guarantee the quality and safety of food. |
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Microbiological evaluation of buffalo milk yoghurt produced from ultrasound-assisted fermentationAvaliação microbiológica de iogurte de leite de búfala produzido a partir da fermentação assistida por ultrassomAlimentos lácteos. Tecnologias não convencionais. Qualidade microbiológica. Segurança dos alimentosDairy foods. Unconventional technologies. Microbiological quality. Food safetyYogurt is a dairy food of great importance for human consumption due to its functional properties, in addition to being very popular all over the world. Traditionally, in Brazil this product is made from bovine milk. However, in recent years, the production of yogurt made from the milk of other mammals has grown, as well as studies on the application of unconventional technologies in food technology, such as ultrasound, have intensified. In this study, different samples of buffalo milk yogurt were produced through the application of ultrasound, in order to reduce the fermentation time, as well as improve the desirable characteristics of the final product. Thus, considering the hygienic and sanitary properties of yogurt and consequent food safety, this study aimed to evaluate the microbiological quality of the product. All samples presented within the legislation for molds and yeasts, mesophiles and piscrotrophs. Thus, the importance of applying good manufacturing practices is emphasized in order to guarantee the quality and safety of food.O iogurte é um alimento lácteo de grande importância para a alimentação humana em virtude de suas propriedades funcionais, além de ser muito popular em todo o mundo. Tradicionalmente, no Brasil esse produto é elaborado a partir do leite bovino. Entretanto, nos últimos anos tem crescido a produção de iogurte fabricado a partir do leite de outros mamíferos, assim como tem intensificado os estudos acerca da aplicação de tecnologias não convencionais na tecnologia de alimentos, como o ultrassom. Neste estudo, foram produzidas diferentes amostras de iogurte de leite de búfala por meio da aplicação de ultrassom, visando reduzir o tempo de fermentação, assim como melhorar as características desejáveis do produto final. Desta forma, pensando nas propriedades higiênico sanitárias do iogurte e consequente segurança do alimento, este trabalho objetivou avaliar a qualidade microbiológica do produto. Todas as amostras apresentaram dentro da legislação para bolores e leveduras, mesófilos e piscrotróficos. Assim, ressalta-se a importância da aplicação das boas práticas de fabricação de modo a garantir a qualidade e segurança dos alimentos.Universidade Federal de Viçosa - UFV2022-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufv.br/jcec/article/view/1482410.18540/jcecvl8iss10pp14824-01aThe Journal of Engineering and Exact Sciences; Vol. 8 No. 10 (2022); 14824-01aThe Journal of Engineering and Exact Sciences; Vol. 8 Núm. 10 (2022); 14824-01aThe Journal of Engineering and Exact Sciences; v. 8 n. 10 (2022); 14824-01a2527-1075reponame:Revista de Engenharia Química e Químicainstname:Universidade Federal de Viçosa (UFV)instacron:UFVporhttps://periodicos.ufv.br/jcec/article/view/14824/7672Copyright (c) 2022 The Journal of Engineering and Exact Scienceshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessPacheco, Flaviana CoelhoTeixeira , Eliane de FátimaPacheco , Ana Flávia CoelhoJustino, Heloisa de Fátima MendesCunha, Jeferson SilvaSantos, Fabio Ribeiro dosPaiva, Paulo Henrique CostaLeite Júnior, Bruno Ricardo de Castro2022-12-21T14:46:10Zoai:ojs.periodicos.ufv.br:article/14824Revistahttp://www.seer.ufv.br/seer/rbeq2/index.php/req2/indexONGhttps://periodicos.ufv.br/jcec/oaijcec.journal@ufv.br||req2@ufv.br2446-94162446-9416opendoar:2022-12-21T14:46:10Revista de Engenharia Química e Química - Universidade Federal de Viçosa (UFV)false |
| dc.title.none.fl_str_mv |
Microbiological evaluation of buffalo milk yoghurt produced from ultrasound-assisted fermentation Avaliação microbiológica de iogurte de leite de búfala produzido a partir da fermentação assistida por ultrassom |
| title |
Microbiological evaluation of buffalo milk yoghurt produced from ultrasound-assisted fermentation |
| spellingShingle |
Microbiological evaluation of buffalo milk yoghurt produced from ultrasound-assisted fermentation Pacheco, Flaviana Coelho Alimentos lácteos. Tecnologias não convencionais. Qualidade microbiológica. Segurança dos alimentos Dairy foods. Unconventional technologies. Microbiological quality. Food safety |
| title_short |
Microbiological evaluation of buffalo milk yoghurt produced from ultrasound-assisted fermentation |
| title_full |
Microbiological evaluation of buffalo milk yoghurt produced from ultrasound-assisted fermentation |
| title_fullStr |
Microbiological evaluation of buffalo milk yoghurt produced from ultrasound-assisted fermentation |
| title_full_unstemmed |
Microbiological evaluation of buffalo milk yoghurt produced from ultrasound-assisted fermentation |
| title_sort |
Microbiological evaluation of buffalo milk yoghurt produced from ultrasound-assisted fermentation |
| author |
Pacheco, Flaviana Coelho |
| author_facet |
Pacheco, Flaviana Coelho Teixeira , Eliane de Fátima Pacheco , Ana Flávia Coelho Justino, Heloisa de Fátima Mendes Cunha, Jeferson Silva Santos, Fabio Ribeiro dos Paiva, Paulo Henrique Costa Leite Júnior, Bruno Ricardo de Castro |
| author_role |
author |
| author2 |
Teixeira , Eliane de Fátima Pacheco , Ana Flávia Coelho Justino, Heloisa de Fátima Mendes Cunha, Jeferson Silva Santos, Fabio Ribeiro dos Paiva, Paulo Henrique Costa Leite Júnior, Bruno Ricardo de Castro |
| author2_role |
author author author author author author author |
| dc.contributor.author.fl_str_mv |
Pacheco, Flaviana Coelho Teixeira , Eliane de Fátima Pacheco , Ana Flávia Coelho Justino, Heloisa de Fátima Mendes Cunha, Jeferson Silva Santos, Fabio Ribeiro dos Paiva, Paulo Henrique Costa Leite Júnior, Bruno Ricardo de Castro |
| dc.subject.por.fl_str_mv |
Alimentos lácteos. Tecnologias não convencionais. Qualidade microbiológica. Segurança dos alimentos Dairy foods. Unconventional technologies. Microbiological quality. Food safety |
| topic |
Alimentos lácteos. Tecnologias não convencionais. Qualidade microbiológica. Segurança dos alimentos Dairy foods. Unconventional technologies. Microbiological quality. Food safety |
| description |
Yogurt is a dairy food of great importance for human consumption due to its functional properties, in addition to being very popular all over the world. Traditionally, in Brazil this product is made from bovine milk. However, in recent years, the production of yogurt made from the milk of other mammals has grown, as well as studies on the application of unconventional technologies in food technology, such as ultrasound, have intensified. In this study, different samples of buffalo milk yogurt were produced through the application of ultrasound, in order to reduce the fermentation time, as well as improve the desirable characteristics of the final product. Thus, considering the hygienic and sanitary properties of yogurt and consequent food safety, this study aimed to evaluate the microbiological quality of the product. All samples presented within the legislation for molds and yeasts, mesophiles and piscrotrophs. Thus, the importance of applying good manufacturing practices is emphasized in order to guarantee the quality and safety of food. |
| publishDate |
2022 |
| dc.date.none.fl_str_mv |
2022-12-01 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| format |
article |
| status_str |
publishedVersion |
| dc.identifier.uri.fl_str_mv |
https://periodicos.ufv.br/jcec/article/view/14824 10.18540/jcecvl8iss10pp14824-01a |
| url |
https://periodicos.ufv.br/jcec/article/view/14824 |
| identifier_str_mv |
10.18540/jcecvl8iss10pp14824-01a |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
| dc.relation.none.fl_str_mv |
https://periodicos.ufv.br/jcec/article/view/14824/7672 |
| dc.rights.driver.fl_str_mv |
Copyright (c) 2022 The Journal of Engineering and Exact Sciences https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
| rights_invalid_str_mv |
Copyright (c) 2022 The Journal of Engineering and Exact Sciences https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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application/pdf |
| dc.publisher.none.fl_str_mv |
Universidade Federal de Viçosa - UFV |
| publisher.none.fl_str_mv |
Universidade Federal de Viçosa - UFV |
| dc.source.none.fl_str_mv |
The Journal of Engineering and Exact Sciences; Vol. 8 No. 10 (2022); 14824-01a The Journal of Engineering and Exact Sciences; Vol. 8 Núm. 10 (2022); 14824-01a The Journal of Engineering and Exact Sciences; v. 8 n. 10 (2022); 14824-01a 2527-1075 reponame:Revista de Engenharia Química e Química instname:Universidade Federal de Viçosa (UFV) instacron:UFV |
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Universidade Federal de Viçosa (UFV) |
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UFV |
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UFV |
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Revista de Engenharia Química e Química |
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Revista de Engenharia Química e Química |
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Revista de Engenharia Química e Química - Universidade Federal de Viçosa (UFV) |
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jcec.journal@ufv.br||req2@ufv.br |
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1788355401724461056 |