Characterization of physicochemical composition, microbiology, sensory evaluation and microscopical attributes of sweetened condensed milk

AUTOR(ES)

RENHE, Ísis Rodrigues Toledo, PEREIRA, Danielle Braga Chelini, SÁ, Jaqueline Flaviana Oliveira de, SANTOS, Marcelo Cerqueira dos, TEODORO, Vanessa Aglaê Martins, MAGALHÃES, Fernando Antônio Resplande, PERRONE, Ítalo Tuler, SILVA, Paulo Henrique Fonseca da

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

26/10/2017

RESUMO

Abstract An analysis of nine sweetened condensed milk brands allowed for the identification of statistically significant difference in moisture, water activity (aw), soluble solids, percentage of protein, lactose crystals size, viscosity and in sensorial attributes of texture, characteristic flavor and flour texture. Relevant correlations between the composition and sensorial attributes were determined. Eighty percent of the samples presented of yeast from <0.6 logCFU.g-1 to 4.7 logCFU.g-1 and seventy percent presented of coagulase-negative staphylococcus from <3.1 log CFU.g-1 to 5.7 log CFU.g-1. These results attest the demand for more controls and investments to provide the market with a safe and standardized product.

Documentos Relacionados

• The Effect of Lycopene Addition on the Chemical Composition, Sensory Attributes and Physicochemical Properties of Steamed and Grilled Turkey Breast
• Sensory and physicochemical evaluation of acerola nectar sweetened with sucrose and different sweeteners
• Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage
• Microbiology, sensory evaluation and shelf life of irradiated chicken breast fillets stored in air or vacuum
• Composition, functional properties and sensory characteristics of Mozzarella cheese manufactured from different somatic cell counts in milk