Food Tecnology
Mostrando 1-2 de 2 artigos, teses e dissertações.
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1. Efeito da associação de culturas iniciadoras e probióticas na acidificação, textura e viabilidade em leite fermentado / Effect of lactic acid starter and probiotic bacteria association on acidification, texture and viability of fermented milk
The present study aimed to evaluate the acidification kinectic and inter-relation between Streptococcus thermophilus TAO, Lactobacillus delbrueckii subsp. bulgaricus LB340, Lactobacillus acidophilus LAC, Lactobacillus rhamnosus LBA, Bifidobacterium lactis BL04 like association cultures in fermented milk. Five fermented milks were prepared and studied variabl
Publicado em: 2008
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2. Avaliação da qualidade microbiológica de amostras de mercado de queijo mussarela, elaborado a partir de leite de búfala (Bubalus bubalis). / Evaluation of the microbiology quality of mozzarella cheese, produced with milk of buffalo (Bubalus bubalis) and acquired in the market.
Buffalo mozzarella cheese, main cheese obtained from buffalo milk in Brazil, is practically a recent product in the market, showing high acceptance by consumers and excellent perspectives. Following traditional italian production tecnology, this cheese is intensely manipulated during its manufacture. In this study, the microbiology quality of two commercial
Publicado em: 2004