Assessment of fat content influence over greek yogurt protossymbiotic culture

• Autor(a) principal: Campos, João Victor Ferreira
• Data de Publicação: 2021
• Outros Autores: Oliveira, Alex Vieira de, Silva, Mariana Oliveira, Gonzalez, Gabriela Leite Ribeiro Amaral, Silva, Sabrina Coimbra Viera, Oliveira, Jéssica Rodrigues Assis de, Acurcio, Leonardo Borges
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Caderno de Ciências Agrárias (Online)
• Texto Completo: https://periodicos.ufmg.br/index.php/ccaufmg/article/view/35899
• topic: Fat; Fermented milk; Lactic acid bacteria; Bactérias ácido láticas; Gordura; Leite fermentado

Greek yogurts have high concentrations of proteins and fats, which results in constant increase in their consumption in the Brazilian market. A product with higher nutritional contents allows it to have greater added value, which generates an increase in interest on the part of Brazilian dairy industries. This work aimed to evaluate the influence of the high concentration of lipids and the presence of flavorings over lactic acid bacteria (LAB) count from Greek yogurts of different brands. Results obtained showed the variation of titratable acidity and LAB count of samples used. Sample T1 showed lower microbial growth (1x10³ CFU/g) and higher total fat content (6.7%) compared to the others. There was variation between brands regarding BAL count (p<0.05), showing variation between the different dairy products from different brands sampled. Regarding presence or absence of flavoring, there was no difference (p>0.05) between the products sampled. Implementation of a specific legislation for the product would culminate in the standardization and, possibly, improvement in the global quality of Greek yogurts sold in the country.