Portal de Periódicos da CAPES

A INFLUÊNCIA DO USO DE SORO DE QUEIJO E BACTÉRIAS PROBIÓTICAS NAS PROPRIEDADES DE BEBIDAS LÁCTEAS FERMENTADAS

2009; INSTITUTO DE TECNOLOGIA DE ALIMENTOS; Volume: 12; Issue: 1 Linguagem: Inglês

10.4260/bjft2009200800004

1981-6723

Thiago M. Cunha, Eunice Cassanego Ilha, Renata Dias de Mello Castanho Amboni, Pedro Luiz Manique Barreto, Fabiane Picinin de Castro, Elane Schwinden Prudêncio,

Food composition and properties

Summary Fermented lactic beverages containing probiotic bacteria were elaborated with 50, 40 and 30% of whey, and denominated lactic beverages 1, 2 and 3, respectively. After the evaluation of these beverages, it was shown that the number of probiotic cells had not been influenced by the amount of whey used, classifying the beverages as probiotic. The lower the amount of cheese whey used, the higher the total solids contents (p 0.05). All the beverages presented non-Newtonian fluid behaviour with pseudoplastic behaviour, and a lower viscosity in the beverages with higher whey ratios. Greater syneresis (p < 0.05) was demonstrated by beverage 1.