Production of kefir as an alternative for utilization of buttermilk

Detalhes bibliográficos
Autor(a) principal: Monteiro, Paulo Sérgio
Data de Publicação: 2019
Outros Autores: Gomes, Paôla Monteiro da Silva
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/691
Resumo: Alternatives to buttermilk processing are important for industries and for reducing environmental pollution. This study evaluated the effect of milk substitution for buttermilk on processing and kefir characteristics. Two treatments were used to produce kefir, utilizing milk or buttermilk as the raw material. The products were evaluated over a period of 28 days, where the pH decreased from 6.6 to 4.0 and from 6.5 to 4.1 for the products made with milk and buttermilk, respectively. The final mean yeast and lactic acid bacteria counts were 5.0 log cfu mL-1 and 8.0 log cfu mL-1, respectively. Coliforms were not detected. Sensory acceptance of kefir produced with buttermilk was similar to that of the product produced with milk.
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spelling Production of kefir as an alternative for utilization of buttermilkProduction of kefir as an alternative for utilization of buttermilkCiência de Alimentos/Aproveitamento de subprodutosbutter; lactic bactéria; lactic fermentation; probioticmanteiga; bactéria lática; fermentação lática; probiótico.Alternatives to buttermilk processing are important for industries and for reducing environmental pollution. This study evaluated the effect of milk substitution for buttermilk on processing and kefir characteristics. Two treatments were used to produce kefir, utilizing milk or buttermilk as the raw material. The products were evaluated over a period of 28 days, where the pH decreased from 6.6 to 4.0 and from 6.5 to 4.1 for the products made with milk and buttermilk, respectively. The final mean yeast and lactic acid bacteria counts were 5.0 log cfu mL-1 and 8.0 log cfu mL-1, respectively. Coliforms were not detected. Sensory acceptance of kefir produced with buttermilk was similar to that of the product produced with milk.Alternativas para o processamento de leitelho são importantes para as indústrias e para a redução da poluição ambiental. Esse estudo avaliou o efeito da substituição de leite por leitelho no processamento e nas características do kefir. Dois tratamentos foram usados para produzir kefir, utilizando leite ou leitelho como matéria-prima. Os produtos foram avaliados em um período de 28 dias, onde o pH diminuiu de 6,0 até 4,0 e de 6,5 até 4,1 para os produtos fabricados com leite e leitelho, respectivamente. As contagens médias finais de leveduras e bactérias láticas foram 5 log UFC mL-1 e 8 log UFC mL-1, respectivamente. Coliformes não foram detectados. A aceitação sensorial do kefir produzido com leitelho foi similar à do produto produzido com leite.ILCTMonteiro, Paulo SérgioGomes, Paôla Monteiro da Silva2019-03-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/69110.14295/2238-6416.v73i3.691Journal of Candido Tostes Dairy Institute; v. 73, n. 3 (2018); 162-171Revista do Instituto de Laticínios Cândido Tostes; v. 73, n. 3 (2018); 162-1712238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGenghttps://www.revistadoilct.com.br/rilct/article/view/691/478https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/691/249Direitos autorais 2019 Revista do Instituto de Laticínios Cândido Tosteshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2019-03-12T15:29:17Zoai:oai.rilct.emnuvens.com.br:article/691Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2019-03-12T15:29:17Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false
dc.title.none.fl_str_mv Production of kefir as an alternative for utilization of buttermilk
Production of kefir as an alternative for utilization of buttermilk
title Production of kefir as an alternative for utilization of buttermilk
spellingShingle Production of kefir as an alternative for utilization of buttermilk
Monteiro, Paulo Sérgio
Ciência de Alimentos/Aproveitamento de subprodutos
butter; lactic bactéria; lactic fermentation; probiotic
manteiga; bactéria lática; fermentação lática; probiótico.
title_short Production of kefir as an alternative for utilization of buttermilk
title_full Production of kefir as an alternative for utilization of buttermilk
title_fullStr Production of kefir as an alternative for utilization of buttermilk
title_full_unstemmed Production of kefir as an alternative for utilization of buttermilk
title_sort Production of kefir as an alternative for utilization of buttermilk
author Monteiro, Paulo Sérgio
author_facet Monteiro, Paulo Sérgio
Gomes, Paôla Monteiro da Silva
author_role author
author2 Gomes, Paôla Monteiro da Silva
author2_role author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Monteiro, Paulo Sérgio
Gomes, Paôla Monteiro da Silva
dc.subject.none.fl_str_mv
dc.subject.por.fl_str_mv Ciência de Alimentos/Aproveitamento de subprodutos
butter; lactic bactéria; lactic fermentation; probiotic
manteiga; bactéria lática; fermentação lática; probiótico.
topic Ciência de Alimentos/Aproveitamento de subprodutos
butter; lactic bactéria; lactic fermentation; probiotic
manteiga; bactéria lática; fermentação lática; probiótico.
description Alternatives to buttermilk processing are important for industries and for reducing environmental pollution. This study evaluated the effect of milk substitution for buttermilk on processing and kefir characteristics. Two treatments were used to produce kefir, utilizing milk or buttermilk as the raw material. The products were evaluated over a period of 28 days, where the pH decreased from 6.6 to 4.0 and from 6.5 to 4.1 for the products made with milk and buttermilk, respectively. The final mean yeast and lactic acid bacteria counts were 5.0 log cfu mL-1 and 8.0 log cfu mL-1, respectively. Coliforms were not detected. Sensory acceptance of kefir produced with buttermilk was similar to that of the product produced with milk.
publishDate 2019
dc.date.none.fl_str_mv 2019-03-12
dc.type.none.fl_str_mv
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://www.revistadoilct.com.br/rilct/article/view/691
10.14295/2238-6416.v73i3.691
url https://www.revistadoilct.com.br/rilct/article/view/691
identifier_str_mv 10.14295/2238-6416.v73i3.691
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/691/478
https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/691/249
dc.rights.driver.fl_str_mv Direitos autorais 2019 Revista do Instituto de Laticínios Cândido Tostes
http://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Direitos autorais 2019 Revista do Instituto de Laticínios Cândido Tostes
http://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ILCT
publisher.none.fl_str_mv ILCT
dc.source.none.fl_str_mv Journal of Candido Tostes Dairy Institute; v. 73, n. 3 (2018); 162-171
Revista do Instituto de Laticínios Cândido Tostes; v. 73, n. 3 (2018); 162-171
2238-6416
0100-3674
reponame:Revista do Instituto de Laticínios Cândido Tostes
instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
instname_str Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron_str EPAMIG
institution EPAMIG
reponame_str Revista do Instituto de Laticínios Cândido Tostes
collection Revista do Instituto de Laticínios Cândido Tostes
repository.name.fl_str_mv Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
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