SENSORY AND MICROBIOLOGICAL ANALYSIS OF SMALL-SCALE KEFIR PRODUCED FROM GOAT MILK AND COW MILK

Detalhes bibliográficos
Autor(a) principal: Almeida, Felipe Alves de
Data de Publicação: 2013
Outros Autores: Ângelo, Fabíola Fonseca, Silva, Sharlene Loures da, Silva, Shirley Loures da
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/155
Resumo: The kefir is being considered as a functional food, produced through lactic fermentation and alcoholic milk by bacteria and yeast, like, possessing similar consistency to a yogurt, but the nutritional value and therapeutic much greater. It is from the mountains of the Caucasus and Central Asia has been consumed for thousands of years by the people of the mountains that relate their daily use with the longevity and health. This work was aimed to produce a kefi r from cow milk and goat milk and to evaluate the microbiological characteristics and acceptance of each product.
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spelling SENSORY AND MICROBIOLOGICAL ANALYSIS OF SMALL-SCALE KEFIR PRODUCED FROM GOAT MILK AND COW MILKANÁLISE SENSORIAL E MICROBIOLÓGICA DE KEFIR ARTESANAL PRODUZIDO A PARTIR DE LEITE DE CABRA E DE LEITE DE VACAgrains; fermentation; functional; sensory.grãos; fermentação; funcional; aceitabilidadeThe kefir is being considered as a functional food, produced through lactic fermentation and alcoholic milk by bacteria and yeast, like, possessing similar consistency to a yogurt, but the nutritional value and therapeutic much greater. It is from the mountains of the Caucasus and Central Asia has been consumed for thousands of years by the people of the mountains that relate their daily use with the longevity and health. This work was aimed to produce a kefi r from cow milk and goat milk and to evaluate the microbiological characteristics and acceptance of each product.O kefir vem sendo considerado como um alimento funcional, produzido através da fermentação lática e alcoólica do leite por bactérias e leveduras, possuindo consistência semelhante à de um iogurte, mas de valor nutricional e terapêutico muito maior. É originário das montanhas dos Cáucaso e da Ásia Central tendo sido consumido por milhares de anos pela população das montanhas que relacionam seu uso diário com a longevidade e saúde. O objetivo deste trabalho foi elaborar um kefir a base de leite de vaca e outro a base de leite de cabra e avaliar suas características microbiológicas e a aceitabilidade de cada um dos produtos.ILCTAlmeida, Felipe Alves deÂngelo, Fabíola FonsecaSilva, Sharlene Loures daSilva, Shirley Loures da2013-12-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/155Journal of Candido Tostes Dairy Institute; v. 66, n. 378 (2011); 51-56Revista do Instituto de Laticínios Cândido Tostes; v. 66, n. 378 (2011); 51-562238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/155/163Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2013-12-22T16:47:12Zoai:oai.rilct.emnuvens.com.br:article/155Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2013-12-22T16:47:12Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false
dc.title.none.fl_str_mv SENSORY AND MICROBIOLOGICAL ANALYSIS OF SMALL-SCALE KEFIR PRODUCED FROM GOAT MILK AND COW MILK
ANÁLISE SENSORIAL E MICROBIOLÓGICA DE KEFIR ARTESANAL PRODUZIDO A PARTIR DE LEITE DE CABRA E DE LEITE DE VACA
title SENSORY AND MICROBIOLOGICAL ANALYSIS OF SMALL-SCALE KEFIR PRODUCED FROM GOAT MILK AND COW MILK
spellingShingle SENSORY AND MICROBIOLOGICAL ANALYSIS OF SMALL-SCALE KEFIR PRODUCED FROM GOAT MILK AND COW MILK
Almeida, Felipe Alves de
grains; fermentation; functional; sensory.
grãos; fermentação; funcional; aceitabilidade
title_short SENSORY AND MICROBIOLOGICAL ANALYSIS OF SMALL-SCALE KEFIR PRODUCED FROM GOAT MILK AND COW MILK
title_full SENSORY AND MICROBIOLOGICAL ANALYSIS OF SMALL-SCALE KEFIR PRODUCED FROM GOAT MILK AND COW MILK
title_fullStr SENSORY AND MICROBIOLOGICAL ANALYSIS OF SMALL-SCALE KEFIR PRODUCED FROM GOAT MILK AND COW MILK
title_full_unstemmed SENSORY AND MICROBIOLOGICAL ANALYSIS OF SMALL-SCALE KEFIR PRODUCED FROM GOAT MILK AND COW MILK
title_sort SENSORY AND MICROBIOLOGICAL ANALYSIS OF SMALL-SCALE KEFIR PRODUCED FROM GOAT MILK AND COW MILK
author Almeida, Felipe Alves de
author_facet Almeida, Felipe Alves de
Ângelo, Fabíola Fonseca
Silva, Sharlene Loures da
Silva, Shirley Loures da
author_role author
author2 Ângelo, Fabíola Fonseca
Silva, Sharlene Loures da
Silva, Shirley Loures da
author2_role author
author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Almeida, Felipe Alves de
Ângelo, Fabíola Fonseca
Silva, Sharlene Loures da
Silva, Shirley Loures da
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv grains; fermentation; functional; sensory.
grãos; fermentação; funcional; aceitabilidade
topic grains; fermentation; functional; sensory.
grãos; fermentação; funcional; aceitabilidade
description The kefir is being considered as a functional food, produced through lactic fermentation and alcoholic milk by bacteria and yeast, like, possessing similar consistency to a yogurt, but the nutritional value and therapeutic much greater. It is from the mountains of the Caucasus and Central Asia has been consumed for thousands of years by the people of the mountains that relate their daily use with the longevity and health. This work was aimed to produce a kefi r from cow milk and goat milk and to evaluate the microbiological characteristics and acceptance of each product.
publishDate 2013
dc.date.none.fl_str_mv 2013-12-22
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/155
url https://www.revistadoilct.com.br/rilct/article/view/155
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/155/163
dc.rights.driver.fl_str_mv Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes
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. 66, n. 378 (2011); 51-56
Revista do Instituto de Laticínios Cândido Tostes; v. 66, n. 378 (2011); 51-56
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)
repository.mail.fl_str_mv ||revistadoilct@epamig.br|| revistadoilct@oi.com.br
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