Assessment of fermented buffalo milk for Lactobacillus casei and supply with Bifidobacterium longum

Detalhes bibliográficos
Autor(a) principal: Faria, Cláudia Puerari
Data de Publicação: 2006
Outros Autores: Benedet, Honório Domingos, Le Guerroue, Jean-Louis
Tipo de documento: Artigo
Idioma: por
Título da fonte: Semina. Ciências Agrárias (Online)
Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2458
Resumo: It was elaborated fermented buffalo milk for L. casei utilizing skimmed milk added with 12,00% sugar and fermented by 24 hours. After fermentation, the product was supply with B. longum and storage during 30 days at 5 and 10° C, being evaluated the acidity, pH and viability of L. casei and B. longum parameters. Were does the nutritional composition, calculate the caloric value and sensorial analysis of the flavored product. The fermented milk presented initial acidity 0.69% and pH 4.86. The L. casei initial viability was 11,00 log CFU/mL and B. longum 10,46 log CFU/mL. After storage of 30 days, the acidity and pH were adequate and the L. casei and B. longum viability was above 9.00 log CFU/mL. The composition analysis resulted (%) protein 3.63, carbohydrate 21.86, fat 0.10, ashes 0.56, wet 73.85 and dry substance 26.15, with caloric value 103 Kcal/100 g. There wasn’t significant difference to preference and acceptance between flavored samples, and have good acceptation by hedonic scale.
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spelling Assessment of fermented buffalo milk for Lactobacillus casei and supply with Bifidobacterium longumAnálise de leite de búfala fermentado por Lactobacillus casei e suplementado com Bifidobacterium longumFermented milkBuffalo milkProbioticsNutritional compositionLactobacillus casei.Leite fermentadoLeite de búfalaProbióticosComposição nutricionalLactobacillus.It was elaborated fermented buffalo milk for L. casei utilizing skimmed milk added with 12,00% sugar and fermented by 24 hours. After fermentation, the product was supply with B. longum and storage during 30 days at 5 and 10° C, being evaluated the acidity, pH and viability of L. casei and B. longum parameters. Were does the nutritional composition, calculate the caloric value and sensorial analysis of the flavored product. The fermented milk presented initial acidity 0.69% and pH 4.86. The L. casei initial viability was 11,00 log CFU/mL and B. longum 10,46 log CFU/mL. After storage of 30 days, the acidity and pH were adequate and the L. casei and B. longum viability was above 9.00 log CFU/mL. The composition analysis resulted (%) protein 3.63, carbohydrate 21.86, fat 0.10, ashes 0.56, wet 73.85 and dry substance 26.15, with caloric value 103 Kcal/100 g. There wasn’t significant difference to preference and acceptance between flavored samples, and have good acceptation by hedonic scale.Elaborou-se leite de búfala fermentado por Lactobacillus casei utilizando leite desnatado, adicionado de 12,00% de açúcar e fermentado por 24 horas. Após fermentação o produto foi suplementado com Bifidobacterium longum e estocado durante 30 dias a 5 e 10° C, sendo então avaliados os parâmetros de acidez, pH e viabilidade de L.casei e de B. longum. Realizou-se a análise de composição nutricional, cálculo do valor calórico e análise sensorial do produto saborizado. O leite fermentado suplementado com B. longum, apresentou acidez inicial de 0,69% e pH de 4,86. A viabilidade de L. casei inicial foi 11,00 log UFC/mL e de B. longum 10,46 log UFC/mL. Após 30 dias de estocagem refrigerada, a acidez e o pH estavam adequados e a viabilidade de L. casei e de B. longum ficou acima de 9,00 log UFC/mL. A análise da composição nutricional resultou nos valores (%): proteína 3,63, carboidrato 21,86, gordura 0,10, resíduo mineral fixo 0,56, umidade 73,85 e matéria seca 26,15, com valor calórico de 103 Kcal/100 g. Não houve diferença significativa na preferência e na aceitação das amostras de diferentes sabores, sendo que o produto apresentou boa aceitação pela escala hedônica.UEL2006-06-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/245810.5433/1679-0359.2006v27n3p407Semina: Ciências Agrárias; Vol. 27 No. 3 (2006); 407-414Semina: Ciências Agrárias; v. 27 n. 3 (2006); 407-4141679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2458/2093Faria, Cláudia PuerariBenedet, Honório DomingosLe Guerroue, Jean-Louisinfo:eu-repo/semantics/openAccess2009-10-09T14:24:35Zoai:ojs.pkp.sfu.ca:article/2458Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2009-10-09T14:24:35Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv Assessment of fermented buffalo milk for Lactobacillus casei and supply with Bifidobacterium longum
Análise de leite de búfala fermentado por Lactobacillus casei e suplementado com Bifidobacterium longum
title Assessment of fermented buffalo milk for Lactobacillus casei and supply with Bifidobacterium longum
spellingShingle Assessment of fermented buffalo milk for Lactobacillus casei and supply with Bifidobacterium longum
Faria, Cláudia Puerari
Fermented milk
Buffalo milk
Probiotics
Nutritional composition
Lactobacillus casei.
Leite fermentado
Leite de búfala
Probióticos
Composição nutricional
Lactobacillus.
title_short Assessment of fermented buffalo milk for Lactobacillus casei and supply with Bifidobacterium longum
title_full Assessment of fermented buffalo milk for Lactobacillus casei and supply with Bifidobacterium longum
title_fullStr Assessment of fermented buffalo milk for Lactobacillus casei and supply with Bifidobacterium longum
title_full_unstemmed Assessment of fermented buffalo milk for Lactobacillus casei and supply with Bifidobacterium longum
title_sort Assessment of fermented buffalo milk for Lactobacillus casei and supply with Bifidobacterium longum
author Faria, Cláudia Puerari
author_facet Faria, Cláudia Puerari
Benedet, Honório Domingos
Le Guerroue, Jean-Louis
author_role author
author2 Benedet, Honório Domingos
Le Guerroue, Jean-Louis
author2_role author
author
dc.contributor.author.fl_str_mv Faria, Cláudia Puerari
Benedet, Honório Domingos
Le Guerroue, Jean-Louis
dc.subject.por.fl_str_mv Fermented milk
Buffalo milk
Probiotics
Nutritional composition
Lactobacillus casei.
Leite fermentado
Leite de búfala
Probióticos
Composição nutricional
Lactobacillus.
topic Fermented milk
Buffalo milk
Probiotics
Nutritional composition
Lactobacillus casei.
Leite fermentado
Leite de búfala
Probióticos
Composição nutricional
Lactobacillus.
description It was elaborated fermented buffalo milk for L. casei utilizing skimmed milk added with 12,00% sugar and fermented by 24 hours. After fermentation, the product was supply with B. longum and storage during 30 days at 5 and 10° C, being evaluated the acidity, pH and viability of L. casei and B. longum parameters. Were does the nutritional composition, calculate the caloric value and sensorial analysis of the flavored product. The fermented milk presented initial acidity 0.69% and pH 4.86. The L. casei initial viability was 11,00 log CFU/mL and B. longum 10,46 log CFU/mL. After storage of 30 days, the acidity and pH were adequate and the L. casei and B. longum viability was above 9.00 log CFU/mL. The composition analysis resulted (%) protein 3.63, carbohydrate 21.86, fat 0.10, ashes 0.56, wet 73.85 and dry substance 26.15, with caloric value 103 Kcal/100 g. There wasn’t significant difference to preference and acceptance between flavored samples, and have good acceptation by hedonic scale.
publishDate 2006
dc.date.none.fl_str_mv 2006-06-30
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://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2458
10.5433/1679-0359.2006v27n3p407
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2458
identifier_str_mv 10.5433/1679-0359.2006v27n3p407
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2458/2093
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv UEL
publisher.none.fl_str_mv UEL
dc.source.none.fl_str_mv Semina: Ciências Agrárias; Vol. 27 No. 3 (2006); 407-414
Semina: Ciências Agrárias; v. 27 n. 3 (2006); 407-414
1679-0359
1676-546X
reponame:Semina. Ciências Agrárias (Online)
instname:Universidade Estadual de Londrina (UEL)
instacron:UEL
instname_str Universidade Estadual de Londrina (UEL)
instacron_str UEL
institution UEL
reponame_str Semina. Ciências Agrárias (Online)
collection Semina. Ciências Agrárias (Online)
repository.name.fl_str_mv Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)
repository.mail.fl_str_mv semina.agrarias@uel.br
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