Physical-chemical evaluation of probiotic fermented milk sold in West Region of Paraná.
Understood for fermented milk, products made by coagulation and lowering the pH of milk by lactic fermentation of crops through the action of specific microorganisms. Included among the types of fermented milks yoghurt, acidophilus milk, kefir, kumys and curds. Were collected four brands of probioti...
| Principais autores: | Corti, Daiane, Gabiatti, Angelica Regina, Drunkler, Deisy Alessandra, Martins, Fabiana de Oliveira |
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| Formato: | Artigo |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2014
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3378 |
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peri-article-33782015-11-17T19:15:06Z Physical-chemical evaluation of probiotic fermented milk sold in West Region of Paraná. Corti, Daiane Gabiatti, Angelica Regina Drunkler, Deisy Alessandra Martins, Fabiana de Oliveira Dairy products; functional; microorganisms; composition. Understood for fermented milk, products made by coagulation and lowering the pH of milk by lactic fermentation of crops through the action of specific microorganisms. Included among the types of fermented milks yoghurt, acidophilus milk, kefir, kumys and curds. Were collected four brands of probiotic fermented milk strawberry flavored, commercialized the west region of Paraná, in triplicate, totaling 12 samples, and those subjected to physical and chemical analyzes in order to evaluate whether they were in accordance with the parameters of the legislation, which presents only, fat, protein and acidity. The remaining analyzes were compared with the values found in the literature by other authors for fermented milks. It was observed that the samples were in disagreement with the current legislation for the titratable acidity and protein, and the sample B is also not comply in fat content. It can be concluded that the probiotic fermented milk, strawberry flavor, do not meet the standard of quality and identity recommended by legislation current. DOI: http://dx.doi.org/10.14685/rebrapa.v3i2.88 Universidade Tecnológica Federal do Paraná (UTFPR) 2014-02-18 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/3378 10.14685/rebrapa.v3i2.88 Brazilian Journal of Food Research; v. 3, n. 2 (2012); 90-94 Brazilian Journal of Food Research; v. 3, n. 2 (2012); 90-94 2448-3184 10.14685/rebrapa.v3i2 por http://periodicos.utfpr.edu.br/rebrapa/article/view/3378/2290 http://periodicos.utfpr.edu.br/rebrapa/article/downloadSuppFile/3378/346 http://periodicos.utfpr.edu.br/rebrapa/article/downloadSuppFile/3378/347 |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
PERI |
| language |
Português |
| format |
Artigo |
| author |
Corti, Daiane Gabiatti, Angelica Regina Drunkler, Deisy Alessandra Martins, Fabiana de Oliveira |
| spellingShingle |
Corti, Daiane Gabiatti, Angelica Regina Drunkler, Deisy Alessandra Martins, Fabiana de Oliveira Physical-chemical evaluation of probiotic fermented milk sold in West Region of Paraná. |
| author_sort |
Corti, Daiane |
| title |
Physical-chemical evaluation of probiotic fermented milk sold in West Region of Paraná. |
| title_short |
Physical-chemical evaluation of probiotic fermented milk sold in West Region of Paraná. |
| title_full |
Physical-chemical evaluation of probiotic fermented milk sold in West Region of Paraná. |
| title_fullStr |
Physical-chemical evaluation of probiotic fermented milk sold in West Region of Paraná. |
| title_full_unstemmed |
Physical-chemical evaluation of probiotic fermented milk sold in West Region of Paraná. |
| title_sort |
physical-chemical evaluation of probiotic fermented milk sold in west region of paraná. |
| description |
Understood for fermented milk, products made by coagulation and lowering the pH of milk by lactic fermentation of crops through the action of specific microorganisms. Included among the types of fermented milks yoghurt, acidophilus milk, kefir, kumys and curds. Were collected four brands of probiotic fermented milk strawberry flavored, commercialized the west region of Paraná, in triplicate, totaling 12 samples, and those subjected to physical and chemical analyzes in order to evaluate whether they were in accordance with the parameters of the legislation, which presents only, fat, protein and acidity. The remaining analyzes were compared with the values found in the literature by other authors for fermented milks. It was observed that the samples were in disagreement with the current legislation for the titratable acidity and protein, and the sample B is also not comply in fat content. It can be concluded that the probiotic fermented milk, strawberry flavor, do not meet the standard of quality and identity recommended by legislation current. DOI: http://dx.doi.org/10.14685/rebrapa.v3i2.88 |
| publisher |
Universidade Tecnológica Federal do Paraná (UTFPR) |
| publishDate |
2014 |
| url |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3378 |
| _version_ |
1805294406630113280 |
| score |
10,814766 |