Chemical, Physical, Microstructural And Sensory Properties Of Set Fat-free Yogurts Stabilized With Whey Protein Concentrate

The aim of the present work was to study set-type, fat-free yogurt stabilized with skimmed milk powder (SMP) and whey protein concentrate (WPC) blends. The properties of interest were: fermentation kinetics, texture profile, syneresis, microstructure and sensory analysis. The fat-free yogurts were made with SMP/WPC addition at 1:0, 1.5:0.5, 1:1, 0.5:1.5 and 0:1. Whole yogurt with SMP/WPC addition at 1:0 was used as the control. Microscopy studies suggested that all the yogurts were similar, however the samples with a high proportion of WPC showed a slightly more compact structure. The addition of WPC resulted in a harder and more cohesive texture, greater water-holding capacity and reduced fermentation time. The fat-free yogurt with 5% of protein from SMP/WPC at 1.5:0.5 was similar to the control in texture profile, syneresis and sensory properties (p < 0.05).593-4161165(1996) Official Methods of Analysis, , Washington DCAugustin, M.A., Cheng, L.J., Clarke, P.T., (1999) Int. Dairy J., 9 (3-6), pp. 415-416Barrantes, E., Tamime, A.Y., Muir, D.D., Sword, A.M., (1994) J. Soc. Dairy Technol., 47 (2), pp. 61-68Bhullar, Y.S., Uddin, M.A., Shah, N.P., (2002) Milchwissenschaft, 57 (6), pp. 328-332Broome, M.C., Willman, N., Roginski, H., Hickey, M.W., (1982) Austr J. Dairy Technol., 37 (4), pp. 139-142Cheng, L.J., Augustin, M.A., Clarke, P.T., (2000) Aust J. Dairy Technol., 55 (2), p. 110Davies, F.L., Shankar, P.A., Brooker, B.E., Hobbs, D.G.J., (1978) Dairy Res., 45 (1), pp. 53-58El-Salam, M.H.A., El-Shibiny, S., Mahfouz, M.B., El-Dein, H., El-Atribi, H.M., Antila, V., (1991) J. Dairy Res., 58 (4), pp. 503-510Guirguis, N., Broome, M.C., Hickey, M.W., (1984) Aust. J. Dairy Technol., 39 (1), pp. 33-35Jelen, P., Buchheim, W., Peters, K.-H., (1987) Milchwissenschaft, 42 (7), pp. 418-421Lanara. Ministério da Agricultura, Brasília (1981)Kähkönen, P., Tuorila, H., (1999) Food Qual. Prefer., 10, pp. 83-91Martini, M.C., Bollweg, G.L., Levitt, M.D., Savaidano, D.A., (1987) Am. J. Clin. Nutr., 45 (2), pp. 432-436Modler, H.W., Larmond, M.E., Lin, C.S., Froehlinch, D., Emmons, D.B., (1983) J. Dairy Sci., 66 (3), pp. 423-429Modler, H.W., Kálab, M., (1983) J. Dairy Sci., 66 (3), pp. 430-437Parnell-Clunies, E.M., Kakuda, Y., Mullen, K., Arnott, D.R., Deman, J.M., (1986) J. Dairy Sci., 69, pp. 2593-2603Penna, A.L.B., Baruffaldi, R., Oliveira, M.N., (1997) J. Food Sci., 62 (4), pp. 846-850Rawson, H.L., Marshall, V.M., (1997) Int. J. Food Sci. Technol., 32 (3), pp. 213-220Rodrigues-Serrano, G., Perez-Hernandez, G., Gallardo, F., Gomez-Ruiz, L., Garcia-Garibay, M., (2002) Milchwissenschaft, 57 (9-10), pp. 540-543Tamime, A.Y., Deeth, H.C., (1980) J. Food Prot., 43 (12), pp. 939-977Torriani, S., Gardini, F., Guerzoni, M.E., Dellaglio, F., (1996) Int. Dairy J., 6 (6), pp. 625-636Verheul, M., Roefs, S.P.F.M., (1998) Food Hydrocolloids, 12 (1), pp. 17-24Yazici, F., Alvarez, V.B., Hansen, P.M.T., (1997) J. Food Sci., 62 (3), pp. 457-46

Survival, metabolic status and cellular morphology of probiotics in dairy products and dietary supplement after simulated digestion

The objective of the present study was to compare the effect of dairy matrices (fermented milk and ice cream) and a dietary supplement containing the same amounts of inulin and the same viable counts of Lactobacillus acidophilus and Bifidobacterium animalis on the survival of probiotics when submitted to simulated digestion. The survival was evaluated by plate counts in MRS agar, the metabolic status by flow cytometry and the cell morphology by scanning electronic microscopy. The percentages of live cells observed by flow cytometry and by plate counts were higher in the fermented milk when compared with the other products (p < 0.05). The cell integrity was better maintained in the dairy products as compared to the dietary supplement. The dairy matrices were more effective in maintaining the viability of probiotics during the digestion process than the dietary supplement, and the fermented milk proved to be the best way of delivering viable probiotics55126134COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP2017/25007-9sem informaçã

Processed Cheese: Relevance For Low Sodium Cheese Development

[No abstract available]157169Abbott, D., Campbell, N., Carruthers-Czyzewski, P., Chockalingam, A., David, M., Dunkley, G., Ellis, E., Ramsden, V.R., Guidelines for measurement of blood pressure, follow-up, and lifestyle counselling (1994), CanadianBerger, W., Klostermeyer, H., Merkenich, K., Uhlmann, G., Processed cheese manufacture (1989), p. 238. , A joha Guide. BK LandenburgJean-Philippe, B., Dietary protein: an essential nutrient for bone health (2005) Journal of the American College of Nutrition, 24, pp. 526S-536SBrickley, C.A., Govindasamy-Lucey, S., Jaeggi, J.J., Johnson, M.E., McSweeney, L.H., Lucey, J.A., Influence of Emulsifying Salts on the Textural Properties of Nonfat Process Cheese Made from Direct Acid Cheese Bases (2008) Journal of Dairy Science, 91, pp. 39-48Cailar, G., Ribstein, J., Mimran, A., Dietary sodium and target organ damage in essential hypertension (2002) American Journal of Hypertension, 15, pp. 222-229Cerníkova, M., Bunka, F., Pospiech, M., Tremlova, B., Hladka, K., Vladimír Pavlínek, V., Brezina, P., Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production (2010) International Dairy Journal, 20, pp. 336-343Cervantes, M.A., Lund, D.B., Olson, N.F., Effects of salt concentration and freezing on Mozzarella cheese texture (1983) Journal of Dairy Science, 66, pp. 204-213Coalition for High Blood Pressure Prevention and Control Canadian Journal of Public Health, 85, pp. S29-S43Dawson-Hughes, B., Osteoporose (2009) Nutrição Moderana na Saúde e na Doença, pp. 1435-1449. , In: Shils, M. E., Shike, M., Ross, A. C., Caballero, B., Cousins, R. J. , 10th edition. Manole, BarueriDevine, A., Criddle, R.A., Dick, I.M., Kerr, D.A., Prince, R.L.A., Longitudinal study of the effect of sodium and calcium intakes on regional bone density in postmenopausal women (1995) American Journal of Clinical Nutrition, 62, pp. 740-745Dickinson, B.D., Havas, S., Reducing the population burden of cardiovascular disease by reducing sodium intake (2007) Archive of International Medicine, 167, pp. 1460-1468Drake, S.L., Yates, M.D., Drake, M.A., Development of a flavor lexicon for processed and imitation cheeses (2010) Journal of Sensory Studies, 25, pp. 720-739Euston, S.R., Piska, I., Wium, H., Qvist, K.B., Controlling the structure and rheological properties of model cheeses systems (2002) Australian Journal of Dairy Technology, 57, pp. 145-152Floury, J., Camier, B., Rousseau, F., Lopez, C., Tissier, J.-P., Famelart, M.-H., Reducing salt level in food: Part 1. Factors affecting the manufacture of model cheese systems and their structure-texture relationships (2009) LWT-Food Science and Technology, 42, pp. 1611-1620Floury, J., Rouaud, O., Le Poullennec, M., Famelart, M.H., Reducing salt level in food: Part 2: Modelling salt diffusion in model cheese systems with regards to their composition (2009) LWT-Food Science and Technology, 42, pp. 1621-1628Guichard, E., Interations between flavor compounds and food ingredients and their influence on flavor perception (2002) Food Reviews International, 18 (1), pp. 49-70Guinee, T.P., O'Kennedy, B.T., Mechanisms of taste perception and physiological controls (2007), pp. 246-287. , In: Guinee, T. P. and O'Kennedy, B. T., (Eds.), Reducing salt in foods: Practical strategies. Boca Raton LA, USA: CRC PressGuinee, T.P., The functionality of cheese as an ingredient: a review (2002) The Australian Journal of Dairy Technology, 57 (2), pp. 79-91Guinee, T.P., Caric, M., Kaláb, M., Pasteurized processed cheese and substitute/imitation cheese products (2004), 2, pp. 349-394. , In: FOX, P. F.McWEENEY, P. L. H.;COGAM, T. P. (Eds.) Cheese: Chemistry, Physics and Microbiology Volume , Major cheese groups. 3rd. London: Elsevier LtdGupta, S.K., Karahadian, C., Lindsay, R.C., Effect of emulsifier salts on textural and flavor properties of processed cheese (1984) Journal of Dairy Science, 67, pp. 764-778Heaney, R.P., Calcium, dairy products and osteoporosis (2000) Journal of the American College of Nutrition, 19, pp. 83S-99SHenning, D.R., Baer, R.J., Hassan, A.N., Dave, R., Major Advances in Concentrated and Dry Milk Products, Cheese, and Milk Fat-Based Spreads (2006) Journal of Dairy Science, 89, pp. 1179-1188Itoh, R., Suyama, Y., Sodium excretion in relation to calcium and hydroxyproline excretion in a healthy Japanese population (1996) American Journal of Clinical Nutrition, 63, pp. 735-740Johnson, M.E., Kapoor, R., McMahon, D.J., McCoy, D.R., Narasimmon, R.G., Reduction of sodium and fat levels in natural and processed cheese: Scientific and technological aspects (2009) Comprehensive Reviews in Food Science and Food Safety, 8, pp. 252-268Johnson, M., Paulus, K., Confronting the challenge of low salt cheese (2008) Dairy Pipeline, 20, p. 4Karahadian, C., Lindsay, R., Flavour and textural properties of reduced-sodium process American cheeses (1984) Journal of Dairy Science, 67, pp. 1892-1904Kilcast, D., Rider, C., Sensory issues in reducing salt in food products (2007), pp. 201-220. , In: Guinee, T. 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T., (Eds.), Reducing salt in foods: Practical strategies , Boca Raton LA, USA: CRC PressKuller, L.H., Salt and blood pressure population and individual perspectives (1997) American Journal of Hypertension, 10, pp. 29S-36SLauverjat, C., Loubens, C., Déléris, I., Tréléa, I.C., Souchon, I., Rapid determination of participation and diffusion properties for salt and aroma compounds in complex food matrices (2009) Journal of Food Engineering, 93, pp. 407-415Lawrence, G., Salles, C., Septier, C., Busch, J., Thomas-Danguin, T., Odour-taste interactions: A way to enhance saltiness in low-salt content solutions (2009) Food Quality and Preference, 20, pp. 241-248Lucey, J.A., Johnson, M.E., Horne, D.S., Perspectives on the basis of therheology and texture properties of cheese (2003) Journal of Dairy Science, 86, pp. 2725-2743Meneton, P., Jeunemaitre, X., Wardener, H., Macgregor, G.A., Links between dietary salt intake, renal salt handling, blood pressure, and cardiovascular diseases (2005) Physiological Reviews, 85, pp. 679-715Metzger, L.E., Kapoor, R., Novel approach for producing with reduced-fat and reducedsodium content (2007) Journal Dairy Science, 86 (1), p. 198Meyer, A., Process cheese manufacture (1973), p. 360. , London: Food Trade PressMistry, V.V., Kasperson, K.M., Influence of salt on the quality of reduced fat Cheddar cheese (1998) Journal of Dairy Science, 81, pp. 1214-1221Mizuno, R., Lucey, J.A., Properties of milk protein gels formed by phosphates (2007) Journal of Dairy Science, 90, pp. 4524-4531Nordin, B.E.C., Need, A.G., Morris, H.A., Horowitz, M., The nature and significance of the relationship between urinary sodium and urinary calcium in women (1993) Journal of Nutrition, 123, pp. 1615-1622Olson, N.F., Salt affects cheese characteristics (1982) Dairy Field, pp. 72-73Pastorino, A.J., Hansen, C.L., Mcmahon, D.J., Effect of salt on structure-function relationships of cheese (2003) Journal of Dairy Science, 86, pp. 60-69Paulus, K., New mozzarella breaks lowfat impasse. Dairy Pipeline (2008) Wisconsin Center for Dairy Research, 2 (2)Phan, V.A., Yven, C., Lawrence, G., Chabanet, C., Reparet, J.M., Salles, C., Vivo sodium release related to salty perception during eating model cheeses of different textures (2008) International Dairy Journal, 18, pp. 956-963Prentice, A., Diet, nutrition and the prevention of osteoporosis (2004) Public Health Nutrition, 7, pp. 227-243Prentice, A., Is nutrition important in osteoporosis? (1997) Proceedings of the Nutrition Society, 56, pp. 357-367Purdy, J., Armstrong, G., Dietary salt and the consumer: reported consumption and awareness of associated healthy risks (2007), pp. 99-123. , In:Guinee, T. P. and O'Kennedy, B. T., (Eds.), Reducing salt in foods:Practical strategies. Boca Raton LA, USA: CRC PressReps, A., Wisniewska, K., Kuzmicka, M., Possibilities of increasing the potassium content of processed cheese spread (2009) Milchwissenschaft, 64 (2), pp. 176-179Reps, A., Iwanczak, M., Wisniewska, K., Dajnowiec, F., Processed cheeses with an increased potassium content (1998) Milchwissenschaft, 53, pp. 690-693Rickley, C.A., Govindasamy-Lucey, S., Jaeggi, J.J., Johnson, M.E., McSweeney, L.H., Lucey, J.A., Influence of Emulsifying Salts on the Textural Properties of Nonfat Process Cheese Made from Direct Acid Cheese Bases (2008) Journal of Dairy Science, 91, pp. 39-48Ritz, E., Salt-friend or foe? (2006) Nephrology Dialysis and Transplantation, 21, pp. 2052-2056Saint-Eve, A., Lauverjat, C., Magnan, C., Déléris, I., Souchon, I., Reducing salt and fat content: Impact of composition, texture and cognitive interactions on the perception of flavored model cheeses (2009) Food Chemistry, 116, pp. 167-175Sellmeyer, D.E., Schloetter, M., Sebastian, A., Potassium citrate prevents increased urine calcium excretion and bone resorption induced by a high sodium chloride diet (2002) The Journal of Clinical Endocrinology and Metabolims, 87, pp. 2008-2012Stampanoni, C.R., Noble, A.C., The influence of fat, acid and salt on thetemporal perception of firmness, saltiness and sourness of cheese analogs (1991) Journal of Texture Studies, 22, pp. 381-392Wendin, K., Langton, M., Caous, L., Hall, G., Dynamic analyses of sensory and microstructural properties of cream cheese (2000) Food Chemistry, 71, pp. 363-378Zehren, V.L., Nusbaum, D.D., Process cheese (1992), p. 363. , Madison: Cheese Reporter. Publishing CompanyZorrilla, S.E., Rubiolo, A.C., Kinectics of casein degradation during ripening of Fynbo cheese salted with NaCl/KCl brine (1997) Journal of Food Science, 62, pp. 386-38

Microbiological risks of infant formulas

O objetivo desse trabalho foi discorrer sobre os principais perigos biológicos encontrados em fórmulas infantis a partir dos relatos da literatura, especialmente de registros de surtos. Este estudo é de cunho exploratório por meio de revisão bibliográfica, sendo utilizados como fontes de dados sites de busca científica. Dentre os principais micro-organismos causadores de doenças ligadas à ingestão de fórmulas infantis estão o Cronobacter sakazakii e a Salmonella enterica, porém outras bactérias, como Clostridium botulinum, Klebsiella pneumoniae, Staphylococcus aureus e Bacillus cereus, podem ser responsáveis por contaminações destas fórmulas. Visto que lactentes apresentam os sistemas imunológico e metabólico ainda em desenvolvimento, estes representam um público mais vulnerável a contaminantes, fazendo-se fundamental o oferecimento de alimentos seguros desde o processamento na indústria até a administração nas residências e unidades hospitalares22The objective of this paper was discuss the main biological hazards found in infant formulas from literature reports, especially from outbreak records. This study has an exploratory nature through a bibliographical review where scientific search sites were used as data sources. Cronobacter sakazakii and Salmonella enterica are among the main microorganisms that cause diseases associated with infant formulas ingestion; however, Clostridium botulinum, Klebsiella pneumoniae, Staphylococcus aureus and Bacillus cereus can also be responsible for infant formulas contaminations. Since infants have the immune and metabolic systems still in development, they represent a more vulnerable group to contaminants, making it essential to offer safe foods from processing in industry to administration in homes and hospital unit

Acerola Nectar With Added Microencapsulated Probiotic

The aim of this study was to evaluate the survival of a probiotic microorganism microencapsulated in cellulose acetate phthalate, added to acerola nectar. The changes in pH, Brix, organic acid content and color of the product during its shelf-life were evaluated. A total of 3 processing runs were carried out on a semi-industrial scale, each consisting of a 15-liter batch of acerola nectar with added prebiotics and a microencapsulated probiotic culture. The physicochemical characteristics of the samples remained stable throughout storage. After 30 days storage the acerola nectar samples containing microencapsulated probiotic microorganisms exhibited counts above 8 log CFU per 200mL, within the limits set by the Brazilian regulation for functional foods. On the other hand, the samples containing free Bifidobacterium animalis cells showed counts of 5.9 log CFU per 200mL after the same storage time. It was concluded that microencapsulation was a suitable technique for improving the viability of probiotic microorganisms in acerola nectar during cold storage. © 2013 Elsevier Ltd.541125131Anekella, K., Orsat, V., Optimization of microencapsulation of probiotics in raspberry juice by spray drying (2013) LWT - Food Science and Technology, 50, pp. 17-24Brazilian Agency of Sanitary Surveillance (2003) Resolução RDC n°359, de 23 de dezembro de 2003. Regulamento Técnico de Porções de Alimentos Embalados para Fins de Rotulagem Nutricional, , http://www.anvisa.gov.br/legis/resol/2003/rdc/359_03rdc.pdf, ANVISA. Publicado no Diário Oficial da União em 26 de dezembro de 2003. [Online] (2010)ANVISA, Brazilian Agency of Sanitary Surveillance (2002) Food with health claims, new food/ingredients, bioactive compounds and probiotics, , http://www.anvisa.gov.br/alimentos/comissoes/tecno_lista_alega.htm, [Online]Capela, P., Hay, T.K.C., Shah, N.P., Effect of homogenization on bead size and survival of encapsulated probiotic bacteria (2007) Food Research International, 40, pp. 1261-1269Champagne, C.P., Gardner, N.J., Effect of storage in a fruit drink on subsequent survival of probiotic lactobacilli to gastro-intestinal stresses (2008) Food Research International, 41, pp. 539-543Champagne, C.P., Raymond, Y., Gagnon, R., Viability of Lactobacillus rhamnosus R0011 in an apple-based fruit juice under simulated storage conditions at the consumer level (2008) Food Microbiology and Safety, 73, pp. M221-M226Cruz, A.G., Antunes, A.E.C., Sousa, A.L.O.P., Faria, J.A.F., Saad, S.M.I., Ice-cream as a probiotic food carrier (2009) Food Research International, 42, pp. 1233-1239Dave, R.I., Shah, N.P., Effectiveness of ascorbic acid as an oxygen scavenger in improving viability of probiotic bacteria in yoghurts made with commercial starter cultures (1997) International Dairy Journal, 7, pp. 435-443De Rosso, V.V., Mercadante, A.Z., Carotenoid composition of two Brazilian genotypes of acerola (Malpighia punicifolia L.) from two harvests (2005) Food Research International, 38, pp. 1073-1077Ding, W.K., Shah, N.P., Survival of free and microencapsulated probiotic bacteria in orange and apple juice (2008) International Food Research Journal, 15, pp. 219-232Doherty, S.B., Gee, V.L., Ross, R.P., Stanton, C., Fitzgerald, G.F., Brodkorb, A., (2011) Food Hydrocolloids, 25, pp. 1604-1617FAO/WHO (2001) Evaluations of health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria, pp. 1-34. , Food and Agriculture Organization of the United Nations and World Health Organization, Cordoba, Argentina, Expert Consultation ReportFávaro-Trindade, C.S., Grosso, C.R.F., Microencapsulation of L.acidophilus (La-05) and B.lactis (Bb-12) and evaluation of their survival at the pH values of the stomach and in bile (2002) Journal of Microencapsulation, 19, pp. 485-494Gibson, G.R., Roberfroid, M.B., Dietary modulation o the human colonic microflora: introducing the concept of prebiotics (1995) Journal of Nutrition, 125, pp. 1401-1412Granato, D., Branco, G.F., Nazzaro, F., Cruz, A.G., Faria, J.A.F., Functional foods and nondairy probiotic food development: trends, concepts, and products (2010) Comprehensive Reviews in Food Science and Food Safety, 9, pp. 292-302Kailasapathy, K., Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt (2006) LWT - Food Science and Technology, 39, pp. 1221-1227Liserre, A.M., Ré, M.I., Franco, B.D.G.M., Microencapsulation of Bifidobacterium animalis subsp. lactis in modified alginate-chitosan beads and evaluation of survival in simulated gastrointestinal conditions (2007) Food Biotechnology, 21, pp. 1-16Luckow, T., Delahunty, C., Which juice is 'healthier'? A consumer study of probiotic non-dairy juice drinks (2004) Food Quality Preference, 15, pp. 751-759Luckow, T., Delahunty, C., Consumer acceptance of orange juice containing functional ingredients (2004) Food Research International, 37, pp. 805-814Maeda, Y., Yamamoto, M., Owada, K., Sato, S., Masui, T., Simultaneous liquid chromatographic determination of water-soluble vitamins, caffeine, and presevative in oral liquid tonics (1989) Journal of the Association of Official Analytical Chemists, 72, pp. 244-247Mezadri, T., Villaño, D., Fernández-Pachón, M.S., García-Parrilla, M.C., Troncoso, A.M., Antioxidant compounds and antioxidant activity in acerola (Malpighia emarginata DC.) fruits and derivatives (2008) Journal of Food Composition and Analysis, 21, pp. 282-290Nualkaekul, S., Charalampopoulos, D., Survival of Lactobacillus plantarum in model solution and fruit juices (2011) International Journal of Food Microbiology, 146, pp. 111-117Nualkaekul, S., Lenton, D., Cook, M.T., Khutoryanskiy, V., Charalampopoulos, D., Chitosan coated alginate beads for the survival of microencapsulated Lactobacillus plantarum in pomegranate juice (2012) Carbohydrate Polymers, 90, pp. 1281-1287Pereira, A.L., Maciel, T.C., Rodrigues, S., Probiotic beverage from cashew apple juice fermented with Lactobacillus casei (2011) Food Research International, 44, pp. 1276-1283Prado, F.C., Parada, J.L., Pandey, A., Soccol, C.R., Trends in non-dairy probiotic beverages (2008) Food Research International, 41, pp. 111-123Ranadheera, R.D.C.S., Baines, S.K., Adams, M.C., Importance of food in probiotic efficacy (2010) Food Research International, 43, pp. 1-7Renuka, B., Kulkarni, S.G., Vijayanand, P., Prapulla, S.G., Fructooligosaccharide fortification of selected fruit juice beverages: effect on the quality characteristics (2009) LWT - Food Science and Technology, 42, pp. 1031-1033Rivera-Espinoza, Y., Gallardo-Navarro, Y., Non-dairy probiotic product (2010) Food Microbiology, 27, pp. 1-11Rodrigues, D., Sousa, S., Gomes, A.M., Pintado, M.M., Silva, J.P., Costa, P., Storage stability of Lactobacillus paracasei as free cells or encapsulated in alginate-based microcapsules in low pH fruit juices (2012) Food Bioprocess Technology, 5, pp. 2748-2757Saad, N., Delattre, C., Urdaci, M., Schmitter, J.M., Bressolier, P., An overview of the last advances in probiotic and prebiotic field (2013) LWT - Food Science and Technology, 50, pp. 1-16Saarela, M., Alakomi, H.L., Mättö, I., Ahonen, A.M., Puhakka, A., Tynkkynen, S., Improving the storage stability of Bifidobacterium breve in low pH fruit juice (2011) International Journal of Food Microbiology, 149, pp. 106-110Saarela, M., Virkajärvi, I., Alakomi, H.L., Sigvart-Mattila, P., Mättö, J., Stability and functionality of freeze-dried probiotic Bifidobacterium cells during storage in juice and milk (2006) International Dairy Journal, 16, pp. 1477-1482Saarela, M., Virkajärvi, I., Nohynek, L., Vaari, A., Mättö, J., Fibres as carriers of Lactobacillus rhamnosus during freeze-drying and storage in apple juice and chocolate-coated breakfast cereals (2006) International Journal of Food Microbiology, 112, pp. 171-178Santo, A.P.E., Perego, P., Converti, A., Oliveira, M.N., Influence of food matrices on probiotic viability A review focusing on the fruity bases (2011) Trends Food Science and Technology, 111, pp. 377-385Shah, N.P., Ding, W.K., Fallourd, M.J., Leyer, G., Improving the stability of probiotic bacteria in model fruit juices using vitamins and antioxidants (2010) Journal of Food Science, 75, pp. M278-M282Sheehan, V.M., Ross, P., Fitzgerald, G.F., Assessing the acid tolerance and the technological robustness of probiotic cultures for fortifications infruit juices (2007) Innovation Food Science and Emerging Technologies, 8, pp. 279-284Sohail, A., Turner, M.S., Prabawati, E.K., Coombes, A.G.A., Bhandari, B., Evaluation of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM encapsulated using a novel impinging aerosol method in fruit food products (2012) International Journal of Food Microbiology, 157, pp. 162-166Statsoft, Inc., (2000) Statistics (version 5.5): A comprehensive system for statistics, graphics and application development, , Statsoft Inc, TulsaVinderola, C.G., Costa, G.A., Regenhardt, S., Reinheimer, J.A., Influence of compounds associated with fermented dairy products on the growth of lactic acid starter and probiotic bactéria (2002) International Dairy Journal, 12, pp. 579-58

Development And Shelf-life Determination Of Pasteurized, Microfiltered, Lactose Hydrolyzed Skim Milk

The segment of the world population showing permanent or temporary lactose intolerance is quite significant. Because milk is a widely consumed food with an high nutritional value, technological alternatives have been sought to overcome this dilemma. Microfiltration combined with pasteurization can not only extend the shelf life of milk but can also maintain the sensory, functional, and nutritional properties of the product. This studied developed a pasteurized, microfiltered, lactose hydrolyzed (delactosed) skim milk (PMLHSM). Hydrolysis was performed using β-galactosidase at a concentration of 0.4. mL/L and incubation for approximately 21. h at 10 ± 1°C. During these procedures, the degree of hydrolysis obtained (>90%) was accompanied by evaluation of freezing point depression, and the remaining quantity of lactose was confirmed by HPLC. Milk was processed using a microfiltration pilot unit equipped with uniform transmembrane pressure (UTP) ceramic membranes with a mean pore size of 1.4 μm and UTP of 60 kPa. The product was submitted to physicochemical, microbiological, and sensory evaluations, and its shelf life was estimated. Microfiltration reduced the aerobic mesophilic count by more than 4 log cycles. We were able to produce high-quality PMLHSM with a shelf life of 21 to 27 d when stored at 5 ± 1°C in terms of sensory analysis and proteolysis index and a shelf life of 50 d in regard to total aerobic mesophile count and titratable acidity. © 2014 American Dairy Science Association.97953375344(1995), ABNT (Associação Brasileira De Normas Técnicas). ABNT NBR 13526: Teste de comparação múltipla em análise sensorial dos alimentos e bebidas (reference method). 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