English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Doze lotes de leites fermentados foram preparados a 42ºC nos quais as variáveis estudadas foram o teor de sólidos totais (12 e 15%), o teor de sacarose (0% e 8%) e o tipo de co-cultura (Streptococcus thermophilus e Lactobacillus delbrueckii subsp. bulgaricus ; Streptococcus thermophilus e Lactobacillus acidophilus ; Streptococcus thermophilus e Lactobacillus rhamnosus). Parâmetros cinéticos para a diminuição do pH até 4,5 foram calculados. Determinações físico-químicas e microbiológicas foram realizadas após um e sete dias de armazenamento dos produtos a 4ºC. Com o aumento do teor de sólidos totais e adição de sacarose, a atividade de água do leite diminuiu e o tempo para atingir pH 4,5 variou conforme a co-cultura empregada. Os leites fermentados por S. thermophilus e L. acidphilus (STLA) apresentaram pós-acidificação mais acentuada. Aqueles fermentados por S. thermophilus e L. rhamnosus (STLR) foram mais estáveis. Os leites contendo maiores teores de sólidos totais foram aqueles com maior acidez total independente da co-cultura usada. Com o aumento do teor de sacarose e de sólidos solúveis houve um aumento da firmeza usando-se as co-culturas STLR e STLA. Após sete dias, o número de bactérias do iogurte e as probióticas não variou significativamente. Em todos os lotes, o número de bactérias probióticas ficou acima do sugerido pela literatura. Twelve batches of fermented milk were prepared at 42ºC where the studied variables were total solids content (12 and 15%), sucrose concentration (0 and 8%), and co-culture type (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus ; Streptococcus thermophilus and Lactobacillus acidophilus ; Streptococcus thermophilus and Lactobacillus rhamnosus. Kinetic parameters to decrease pH until 4.5 were calculated. Physico-chemical and microbiological determinations were carried out on products after 1 and 7 days of storage at 4ºC. The increase in total solids and the addition of sucrose resulted in water activity decrease, which affected the time to reach pH 4.5 according to the milk and co-culture employed. The milk fermented by Streptococcus thermophilus and Lactobacillus acidophilus (STLA) presented higher post acidification. Besides, the milk fermented by Streptococcus thermophilus and Lactobacillus rhamnosus (STLR) was the more stable. The milks containing higher levels of total solids reached higher acidity independently of the co-culture. Increasing sucrose amounts and total solids of milk resulted in higher firmness using the co-cultures STLR e STLA. After seven days of storage, there were no major differences in the initial counts of yogurt and probiotic bacteria in all fermented milks. In all batches, the number of probiotic bacteria was higher than suggested by literature

food science and technology

Efeito do teor de sólidos e da concentração de sacarose na acidificação, firmeza e viabilidade de bactérias do iogurte e probióticas em leite fermentado