Properties of Streptococcus thermophilus fermented milk containing variable concentrations of Bifidobacterium longum and Lactobacillus acidophilus

Sensory evaluation and analysis of pH, titratable acidity and microbial counts after 1, 7, 14 and 21 days of storage of five combinations of lyophilized Bifidobacterium longum and/or Lactobacillus acidophilus added to milk fermented with Streptococcus thermophilus were studied during storage at 4ºC....

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Veröffentlicht in:	Brazilian journal of microbiology 2006-07, Vol.37 (3), p.338-344
Hauptverfasser:	Zacarchenco, Patrícia Blumer(Universidade Estadual de Campinas Faculdade de Engenharia de Alimentos Departamento de Tecnologia de Alimentos), Massaguer-Roig, Salvador(Universidade Estadual de Campinas Faculdade de Engenharia de Alimentos Departamento de Tecnologia de Alimentos)
Format:	Artikel
Sprache:	eng
Schlagworte:	análise sensorial Bifidobacterium fermented milk Lactobacillus acidophilus leite fermentado MICROBIOLOGY sensory properties
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Beschreibung
Zusammenfassung:	Sensory evaluation and analysis of pH, titratable acidity and microbial counts after 1, 7, 14 and 21 days of storage of five combinations of lyophilized Bifidobacterium longum and/or Lactobacillus acidophilus added to milk fermented with Streptococcus thermophilus were studied during storage at 4ºC. The taste and acidity sensory attributes were significantly (P
ISSN:	1517-8382 1678-4405 1678-4405
DOI:	10.1590/S1517-83822006000300025