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- W2088890798 abstract "In recent years, fermented milky products from probiotic microorganisms have awakened up a great interest in food industry. These microorganisms are able to stay alive in fermented product and can survive during the gastro-intestinal process, and thus, improve the microbial fl ora of humans being who consummate regularly these products. In this work, an experimental design is used in investigating the formulation of strawberry fermented milky drink from serum milk, cow milk and soy hidrosoluble extracts. By mean of sensorial analysis, the aromatic degree of the chosen formulation is determined. The formulation with 30% of soy hidrosoluble extract, 36.6% of cow milk and 33.3% of serum milk was defi ned as ideal in terms of sensorial analysis and evaluation of cell growth. By mean of sensorial, physicist-chemistries and microbiologicals analyses the shelf-life of the product was defi ned. During the storage period, the fermented milky drink presented viable cells according to the Legislation (1x106 UFC/mL). The acidity presented high values from 22nd of storage. quality defi ned the shelf life as 25 days, with no addition of conservants, due to the high acidity of the fermented milky drink. The sensorial quality defi ned the shelf life as 25 days, with no addition of conservants, due to the high acidity of the fermented milky drink" @default.
- W2088890798 created "2016-06-24" @default.
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- W2088890798 date "2008-10-12" @default.
- W2088890798 modified "2023-09-26" @default.
- W2088890798 title "Desenvolvimento de uma bebida láctea probiótica utilizando como substratos soro de leite e extrato hidrossolúvel de soja" @default.
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