Mostrar el registro sencillo del ítem
dc.contributor.author
Vinderola, Celso Gabriel
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.contributor.author
Gueimonde, M.
dc.contributor.author
Delgado, T.
dc.contributor.author
Reinheimer, Jorge Alberto
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.contributor.author
Reyes Gavilán, C. G. de los
dc.date.available
2018-03-08T16:44:04Z
dc.date.issued
2000-06
dc.identifier.citation
Vinderola, Celso Gabriel; Gueimonde, M.; Delgado, T.; Reinheimer, Jorge Alberto; Reyes Gavilán, C. G. de los; Characteristics of carbonated fermented milk and survival of probiotic bacteria; Elsevier; International Dairy Journal; 10; 3; 6-2000; 213-220
dc.identifier.issn
0958-6946
dc.identifier.uri
http://hdl.handle.net/11336/38271
dc.description.abstract
The carbonation of pasteurised milk was evaluated as a method for improving bacterial viability in fermented milk added with probiotic bacteria (Lactobacillus acidophilus and/or Bifidobacterium bifidum). The behaviour of microorganisms during fermentation and cold storage, and the biochemical and sensory properties of the products were assessed. In AT (Streptococcus thermophilus/L. acidophilus) and ABT (S. thermophilus/L. acidophilus/B. bifidum) products, the fermentation times to decrease the pH to 5 were significantly lowered when CO2 or lactic acid was added to milk. The higher acidity levels of carbonated (as a result of production of carbonic acid) and lactic acidified samples enhanced growth and metabolic activity of the starter during fermentation and was the reason for this reduction in incubation time. Cell counts of S. thermophilus, L. acidophilus and B. bifidum gradually decreased through the cold storage of carbonated and non-acidified fermented milks, although the counts were always higher than 106 viable cells g-1. The CO2 did not exert any influence on the viability of S. thermophilus and L. acidophilus in AT fermented milks stored at 4°C but the presence of B. bifidum and CO2 in ABT-type products was associated with lower viability of L. acidophilus during the refrigerated storage. The higher acetate concentrations of ABT products made with non-acidified milk as compared with the carbonated products could have contributed to major survival of L. acidophilus in the former. The use of milk acidified with CO2 had no detrimental effects on the sensory properties of ABT fermented milks. Therefore, we concluded that the carbonation of pasteurised milk prior to the starter addition could be satisfactorily used to reduce the manufacture time of fermented milk.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Co2
dc.subject
Fermented Milks
dc.subject
Probiotic Bacteria
dc.subject.classification
Alimentos y Bebidas
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.subject.classification
Otras Ingenierías y Tecnologías
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.title
Characteristics of carbonated fermented milk and survival of probiotic bacteria
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-03-06T17:03:22Z
dc.journal.volume
10
dc.journal.number
3
dc.journal.pagination
213-220
dc.journal.pais
Países Bajos
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Vinderola, Celso Gabriel. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Prog.de Lactología Industrial; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Gueimonde, M.. Consejo Superior de Investigaciones Científicas. Instituto Superior de Productos Lacteos de Asturias; España
dc.description.fil
Fil: Delgado, T.. Consejo Superior de Investigaciones Científicas. Instituto Superior de Productos Lacteos de Asturias; España
dc.description.fil
Fil: Reinheimer, Jorge Alberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Prog.de Lactología Industrial; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Reyes Gavilán, C. G. de los. Consejo Superior de Investigaciones Científicas. Instituto Superior de Productos Lacteos de Asturias; España
dc.journal.title
International Dairy Journal
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/S0958-6946(00)00031-5
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0958694600000315
Archivos asociados