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dc.contributor.authorFagnani, Rafael
dc.contributor.authorSchuck, Josiane
dc.contributor.authorBotaro, Bruno Garcia
dc.contributor.authorSantos, Fernando Cesar dos
dc.date.accessioned2021-11-16T14:54:19Z
dc.date.available2021-11-16T14:54:19Z
dc.date.issued2017-02
dc.identifier.citationFagnani, R., Schuck, J., Botaro Garcia, B., & Cesar dos Santos, F (2017). Extended storage of cold raw milk on yogurt manufacturing. Pesquisa Agropecuária Brasileira, 52(2), 104-112. https://dx.doi.org/10.1590/s0100-204x2017000200004en_US
dc.identifier.urihttp://hdl.handle.net/11019/2614
dc.descriptionpeer-revieweden_US
dc.description.abstractThe objective of this work was to evaluate the effect of the extended cold storage of raw milk on the kinetics of fermentation on yogurt production, as well as on the product’s microbiological and physicochemical properties during shelf life. Three treatments were evaluated: yogurts made with raw milk stored for 4, 72, and 168 hours. Kinetics of fermentation was assessed through the lactic acid production rate, growth rate of Streptococcus thermophilus and Lactobacillus bulgaricus, and time to reach pH 5.0 and 4.5. The physicochemical and microbiological characteristics of raw milk and yogurts were also analyzed during cold storage at 4°C. The microbial quality of raw milk was affected by the storage time of 168 hours, with a decreasing tendency in the mesophiles:psychrotrophs ratio. Extended storage of raw milk beyond 72 hours negatively affects yogurt production, despite the low initial bacterial count, decreasing lactic acid production, S. thermophilus growth rate, pH, and protein content. Therefore, to optimize fermentation and yogurt shelf life, the maximum storage time for raw milk at 4o C should not exceed 72 hours.en_US
dc.language.isoenen_US
dc.publisherFapUNIFESP (SciELO)en_US
dc.relation.ispartofseriesPesquisa Agropecuária Brasileira;52
dc.rightsAttribution-ShareAlike 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-sa/4.0/*
dc.subjectLactobacillus bulgaricusen_US
dc.subjectStreptococcus thermophilusen_US
dc.subjectfermentationen_US
dc.subjectkineticsen_US
dc.subjectpsychrotrophsen_US
dc.titleExtended storage of cold raw milk on yogurt manufacturingen_US
dc.typeArticleen_US
dc.identifier.doihttps://dx.doi.org/10.1590/s0100-204x2017000200004
dc.identifier.piiS0100-204X2017000200104
dc.contributor.sponsorCoordenação de Aperfeiçoamento de Pessoal de Nível Superioren_US
dc.source.volume52
dc.source.issue2
dc.source.beginpage104
dc.source.endpage112
refterms.dateFOA2021-11-16T14:54:19Z
dc.source.journaltitlePesquisa Agropecuária Brasileira
dc.identifier.eissn0100-204X


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  • Livestock Systems [315]
    Teagasc LIvestock Systems Department includes Dairy, Cattle and Sheep research.

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Attribution-ShareAlike 4.0 International
Except where otherwise noted, this item's license is described as Attribution-ShareAlike 4.0 International