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dc.contributor.authorDe Bassi, Larissa Guilherme-
dc.contributor.authorCaetano Ferreira, Gessica Camila-
dc.contributor.authorDa Silva, Alisson Santana-
dc.contributor.authorSivieri, Katia-
dc.contributor.authorAragon-Alegro, Lina Casale-
dc.contributor.authorCosta, Marcela de Rezende-
dc.identifier.citationInternational Journal of Dairy Technology. Malden: Wiley-blackwell, v. 65, n. 2, p. 282-286, 2012.-
dc.description.abstractThis study evaluated three fermented milk beverages to which had been added sugar strawberry puree post-fermentation. The base was composed of 70% of milk, with whey and buttermilk in the concentrations of 30% and 0%, 15% and 15%, and 0% and 30%, respectively. The starter culture developed well with all formulations reaching pH 4.74.9 in 180 min of fermentation. Lactic acid bacteria in the products were above 8 log cfu/mL throughout the study. The beverages presented similar pH, acidity and viscosity. Buttermilk and whey can be interesting ingredients to be added into fermented milk beverages, because the consumers liked all the products equally, which had an average acceptance score exceeding liked moderately.en
dc.sourceWeb of Science-
dc.subjectFunctional and sensorial propertiesen
dc.subjectHealth-promoting productsen
dc.subjectLactic acid bacteriaen
dc.subjectProduction processingen
dc.titleEvaluation of physicochemical, microbiological and sensorial characteristics of fermented milk beverages with buttermilk additionen
dc.contributor.institutionUniversidade Federal de Mato Grosso do Sul (UFMS)-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.contributor.institutionUniv Norte Parana-
dc.description.affiliationUniversidade Federal de Mato Grosso do Sul (UFMS), Fac Med Vet & Zootecnia, Campo Grande, MS, Brazil-
dc.description.affiliationUniv Estadual Paulista, Dept Alimentos & Nutr, Araraquara, SP, Brazil-
dc.description.affiliationUniv Norte Parana, Londrina, PR, Brazil-
dc.description.affiliationUnespUniv Estadual Paulista, Dept Alimentos & Nutr, Araraquara, SP, Brazil-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofInternational Journal of Dairy Technology-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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