Avaliação sensorial, microbiológica e de pós-acidificação durante a vida-de-prateleira de leites fermentados contendo Streptococcus thermophilus, Bifidobacterium longum e Lactobacillus acidophilus Microbiological, sensory and post-acidification evaluation during shelf-life of fermented milks containing Streptococcus thermophilus, Bifidobacterium longum and Lactobacillus acidophilus
Três leites fermentados, o primeiro por Str. thermophilus, o segundo por Bif. longum e o terceiro por Lb. acidophilus e o leite fermentado elaborado pela mistura de volumes iguais dos leites fermentados, separadamente, por Str. thermophilus, Bif. longum e Lb. acidophilus tiveram seu pH, acidez titul...
Main Authors: | Patrícia Blumer Zacarchenco, Salvador Massaguer-Roig |
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Format: | Article |
Language: | English |
Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2004-12-01
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Series: | Food Science and Technology |
Subjects: | |
Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612004000400033 |
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