Elaboration of fermented dairy beverages: acceptability and viability of probiotic cultures

Elaboration of fermented dairy beverages: acceptability and viability of probiotic cultures

This work aims to develop formulations of fermented dairy beverages with probiotic cultures (Lactobacillus acidophilus, Streptococcus thermophilus e Bifidobacterium bifidum) yellow monbin flavored, to characterize the chemical composition and to evaluate the stability during refrigerated storage fo...

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Bibliographic Details
Main Authors: Adriana Carla Santos de Menezes Ramos, Tânia Lúcia Montenegro Stamford, Erilane Castro Lima Machado, Flávia Rodrigues Bezerra de Lima, Estefânia Fernandes Garcia, Samara Alvachian Cardoso Andrade, Celiane Gomes Maia da Silva
Format: Article
Language:English
Published: Universidade Estadual de Londrina 2013-12-01
Series:Semina: Ciências Agrárias
Subjects:
Acceptability; Bifidobacterium bifidum; Lactobacillus acidophilus; Streptococcus thermophilus; Whey.
Online Access:http://www.uel.br/revistas/uel/index.php/semagrarias/editor/submission/13815

Internet

http://www.uel.br/revistas/uel/index.php/semagrarias/editor/submission/13815

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