NDLI: CARACTERÍSTICAS FÍSICO-QUÍMICAS E SENSORIAIS DE QUEIJO MINAS PADRÃO PROBIÓTICO Sensorial and physical chemistry characteristics of probiotic Minas Padrão cheese

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CARACTERÍSTICAS FÍSICO-QUÍMICAS E SENSORIAIS DE QUEIJO MINAS PADRÃO PROBIÓTICO Sensorial and physical chemistry characteristics of probiotic Minas Padrão cheese

Content Provider	Semantic Scholar
Author	Marques, Karine De Almeida Ferreira, Rosineide Da Paixão Soares, Bruno Gaudereto Martins, Maurílio Lopes Martins, José Manoel
Copyright Year	2011
Abstract	O queijo Minas Padrao, embora seja um dos mais produzidos em nosso estado, por nao possuir regulamento tecnico de identidade e qualidade, possui caracteristicas fisico-quimicas variaveis. Este estudo teve por objetivo avaliar as caracteristicas fisico-quimicas e sensorial do queijo Minas padrao produzido com culturas probioticas. Os queijos foram fabricados com culturas lacticas de L. acidophilus, L.casei ssp casei, ABT (Lactobacillus acidophilus, Bi dobacterium longum e Streptococcus thermophilus) e tipo O, na contagem de 109 UFC/mL. Apos a producao, foram realizadas analises fisico-quimicas conforme a Instrucao Normativa no 68 e analise sensorial utilizando o teste de comparacao multipla. Foram avaliados o rendimento de producao e a contagem de bacterias lacticas. Quanto as analises fisico-quimicas foi observado diferencas signi cativas (p 0,5). A utilizacao de cultura probiotica mostra-se uma alternativa para o desenvolvimento de queijo Minas Padrao probiotico, por atender as expectativas dos consumidores, que buscam alimentos saudaveis, nutritivos e saborosos. Termos para Indexacao: Bacterias lacticas, Queijo, Probiotico, Caracteristicas fisico-quimicas.
File Format	PDF HTM / HTML
Alternate Webpage(s)	https://www.revistadoilct.com.br/rilct/article/download/151/159
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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