Lactic Bacteria Count and Physicochemical Analysis of Fermented Milk Beverages Marketed in the Municipality of Bom Jesus do Itabapoana, Brazil

• Autor(a) principal: Silva, Layne Gaspayme da
• Data de Publicação: 2018
• Outros Autores: Dutra, Haylane Paola Flores, Silveira, Lohany Pedrosa Mateini, Loures, Sheila Andrade Abrahao, Bastos, Paula Aparecida Martins Borges
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Vértices (Campos dos Goitacazes. Online)
• Texto Completo: https://editoraessentia.iff.edu.br/index.php/vertices/article/view/10663
• topic: Lactic bacteria; Fermented beverage; Quality standard; Bacterias lácticas; Bebida fermentada; Estándar de Calidad; Bactérias lácticas; Bebida fermentada; Padrão de Qualidade

Lactic acid bacteria (BAL) are micro-organisms necessary for fermentation and quality of the product and their concentration influence on the values of pH with their potential of acidification and lactic acid production. The goal was the evaluation of BAL and physicochemical analyses in fermented dairy drinks of three brands in four batches, with a total of 12 samples. The evaluated milk beverages presented BAL counts according to the standards required by the legislation (> 106 UFC / mL), characteristic pH (4-4.5) and titratable acidity within the expected (0.5-1.5% lactic acid). Only two samples had lower titratable acidity than required, demonstrating that they were less acidic. However, the BAL count is compatible with that required by ensuring a quality product.