Microbiological, physicochemical and sensory characterization of commercial yogurt with plum pulp.
The present work aimed to analyze the microbiological, physico-chemical and sensory characteristics of three commercial brands of yogurt with plum pulp. Count of Coliform at 35 and 45 ºC, yeast and mold and sensory evaluation (hedonic scale) at the beginning of shelf life was done. Additionally at 8...
| Principais autores: | Bortoluzzi, Marisete, Nunes, Carla Regina Zimpel, Silva, Marines Luiza, Kalschne, Daneysa Lahis, Mendonça, Saraspathy Naidoo Terroso Gama, Brandão, William A. P. L. N. T. de Mendonça |
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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/3418 |
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