Development and microbiological and physicochemical characterization of probiotic dairy beverage, source of protein

• Autor(a) principal: Coutinho, Gabryelle Araújo
• Data de Publicação: 2022
• Outros Autores: Pereira, Pollyanna Cardoso, Fernandes, Ana Luísa Pacheco Solar, Zambaldi, Juliana Nogueira Santos, Fonseca, Fernanda de Fátima
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
• Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/847
• topic: innovation; whey; Lactobacillus acidophilus; Lacticaseibacillus paracasei.; Leites fermentados, culturas lácteas; Físico-química, química de lácteos; Concentrados, desidratados, soro;; inovação; soro do leite; Lactobacillus acidophilus; Lacticaseibacillus paracasei.

Fermented dairy beverage is an innovation and alternative to a refrigerated dairy product, with high added value. Whey fermented by probiotic bacteria, in appropriate amounts, provides health benefits, with proteins as the components with the highest nutritional value. The objective of this work was to develop and characterize two formulations (F1 and F2) of probiotic dairy beverages, protein source, with cultures of Lactobacillus acidophilus, Bifidobacterium animalis subsp. lactis, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (F1); and Lacticaseibacillus paracasei, Bifidobacterium animalis subsp. lactis, Streptococcus thermophilus, and Lactobacillus delbrueckii subsp. bulgaricus (F2). After the development, microbiological, physicochemical, and centesimal composition analyses of the two formulations were carried out and it was found that the dairy drinks were in accordance with the legislation regarding the viability of probiotic bacteria, in the consumption of a portion (100 g), during refrigerated storage. at 7 °C for 21 days, with average counts of 107 and 108 CFU/g. The formulations showed high acidity and low pH: 0.846%; pH 4.53 (F1) and 1.017%; pH 4.30 (F2). The average protein content was 11.33% and 11.53% in F1 and F2 respectively, being considered protein sources, according to ANVISA Resolution nº 54/2012.