Viability of Staphylococcus xylosus during shelf-life of dulce de leche prepared by vacuum evaporation

Detalhes bibliográficos
Autor(a) principal: Cichoski,Alexandre José
Data de Publicação: 2011
Outros Autores: Cansian,Ana Paula, Di Luccio,Marco
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Ciência Rural
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782011001100029
Resumo: In this research an innovation in the manufacture of dulce de leche by vacuum evaporation is presented, based on the addition of Staphylococcus xylosus. The culture growth, lactic acid bacteria, pH, acidity, water activity, and lactose and sucrose contents were monitored. The cell counting of S. xylosus varied from log10 6.22cfu g-1 to log10 6.83cfu g-1. Lactic acid bacteria naturally occurring in the milk varied from log10 3.62cfu g-1 to log10 4.38cfu g-1 (90th day of storage). The pH was favourable to the growth of S. xylosus, showing the viability of using this culture in this kind of product.
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spelling Viability of Staphylococcus xylosus during shelf-life of dulce de leche prepared by vacuum evaporationdulce de lechestarter culturedairy productsStaphylococcus xylosusIn this research an innovation in the manufacture of dulce de leche by vacuum evaporation is presented, based on the addition of Staphylococcus xylosus. The culture growth, lactic acid bacteria, pH, acidity, water activity, and lactose and sucrose contents were monitored. The cell counting of S. xylosus varied from log10 6.22cfu g-1 to log10 6.83cfu g-1. Lactic acid bacteria naturally occurring in the milk varied from log10 3.62cfu g-1 to log10 4.38cfu g-1 (90th day of storage). The pH was favourable to the growth of S. xylosus, showing the viability of using this culture in this kind of product.Universidade Federal de Santa Maria2011-11-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782011001100029Ciência Rural v.41 n.11 2011reponame:Ciência Ruralinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM10.1590/S0103-84782011001100029info:eu-repo/semantics/openAccessCichoski,Alexandre JoséCansian,Ana PaulaDi Luccio,Marcoeng2011-11-21T00:00:00ZRevista
dc.title.none.fl_str_mv Viability of Staphylococcus xylosus during shelf-life of dulce de leche prepared by vacuum evaporation
title Viability of Staphylococcus xylosus during shelf-life of dulce de leche prepared by vacuum evaporation
spellingShingle Viability of Staphylococcus xylosus during shelf-life of dulce de leche prepared by vacuum evaporation
Cichoski,Alexandre José
dulce de leche
starter culture
dairy products
Staphylococcus xylosus
title_short Viability of Staphylococcus xylosus during shelf-life of dulce de leche prepared by vacuum evaporation
title_full Viability of Staphylococcus xylosus during shelf-life of dulce de leche prepared by vacuum evaporation
title_fullStr Viability of Staphylococcus xylosus during shelf-life of dulce de leche prepared by vacuum evaporation
title_full_unstemmed Viability of Staphylococcus xylosus during shelf-life of dulce de leche prepared by vacuum evaporation
title_sort Viability of Staphylococcus xylosus during shelf-life of dulce de leche prepared by vacuum evaporation
author Cichoski,Alexandre José
author_facet Cichoski,Alexandre José
Cansian,Ana Paula
Di Luccio,Marco
author_role author
author2 Cansian,Ana Paula
Di Luccio,Marco
author2_role author
author
dc.contributor.author.fl_str_mv Cichoski,Alexandre José
Cansian,Ana Paula
Di Luccio,Marco
dc.subject.por.fl_str_mv dulce de leche
starter culture
dairy products
Staphylococcus xylosus
topic dulce de leche
starter culture
dairy products
Staphylococcus xylosus
description In this research an innovation in the manufacture of dulce de leche by vacuum evaporation is presented, based on the addition of Staphylococcus xylosus. The culture growth, lactic acid bacteria, pH, acidity, water activity, and lactose and sucrose contents were monitored. The cell counting of S. xylosus varied from log10 6.22cfu g-1 to log10 6.83cfu g-1. Lactic acid bacteria naturally occurring in the milk varied from log10 3.62cfu g-1 to log10 4.38cfu g-1 (90th day of storage). The pH was favourable to the growth of S. xylosus, showing the viability of using this culture in this kind of product.
publishDate 2011
dc.date.none.fl_str_mv 2011-11-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782011001100029
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782011001100029
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0103-84782011001100029
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Universidade Federal de Santa Maria
publisher.none.fl_str_mv Universidade Federal de Santa Maria
dc.source.none.fl_str_mv Ciência Rural v.41 n.11 2011
reponame:Ciência Rural
instname:Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
instname_str Universidade Federal de Santa Maria (UFSM)
instacron_str UFSM
institution UFSM
reponame_str Ciência Rural
collection Ciência Rural
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1749140539341537280

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