Desenvolvimento e avaliação de bebida láctea tratada termicamente após fermentação

• Autor(a) principal: Fontes, Ana Cláudia Lopes
• Data de Publicação: 2007
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://locus.ufv.br/handle/123456789/2837
• topic: Tecnologia de barreiras; Conservação; Bebida láctea; Barrier technology; Conservation; Dairy beverage; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS

It was studied a technology for the production of a dairy beverage heat treated after fermentation, stable at room temperature for 35 days, without extreme heat treatments. To evaluate product stability during 35 days of storage at room temperature, periodical physicochemical, microbiologic and sensorial analysis were done. Results did not show (P>0,05) significant variation on pH or titratable acidity along the storage time. The beverage presented a low initial standard plate count, 2,9 x 102 UFC.mL-1 at the first repetition, 3,0 x 101 UFC.mL-1 at the second repetition and 4,8 x 101 UFC.mL-1 at the third repetition. After the second week it was observed that this count lowered and remained below 10 UFC.mL-1. There was no contamination by coliform, filamentous molds or yeasts, indicating appropriate conditions of processing, pasteurization and hygiene. The developed dairy beverage presented good sensorial acceptance during storage, presenting acceptance of 7,17 in a 9 point hedonic scale, being among the hedonics terms liked it moderately and liked it a lot. The applied heat treatment (65 ºC/15min) combined to the low pH of the product (3,4) and the use of preservatives was enough for the physicochemical and microbiological stability of the product. The dairy beverage heat treated after fermentation has a potential for the use of the liquid whey. The process can be easily adapted to the dairy industry.