Use este identificador para citar ou linkar para este item:
https://locus.ufv.br//handle/123456789/25873
Tipo: | Artigo |
Título: | Characterization of physicochemical composition, microbiology, sensory evaluation and microscopical attributes of sweetened condensed milk |
Autor(es): | Perrone, Ítalo Tuler Renhe, Ísis Rodrigues Toledo Pereira, Danielle Braga Chelini Sá, Jaqueline Flaviana Oliveira de Santos, Marcelo Cerqueira dos Teodoro, Vanessa Aglaê Martins Magalhães, Fernando Antônio Resplande Silva, Paulo Henrique Fonseca da |
Abstract: | An analysis of nine sweetened condensed milk brands allowed for the identification of statistically significant difference in moisture, water activity (aw), soluble solids, percentage of protein, lactose crystals size, viscosity and in sensorial attributes of texture, characteristic flavor and flour texture. Relevant correlations between the composition and sensorial attributes were determined. Eighty percent of the samples presented of yeast from <0.6 logCFU.g-1 to 4.7 logCFU.g-1 and seventy percent presented of coagulase-negative staphylococcus from <3.1 log CFU.g-1 to 5.7 log CFU.g-1. These results attest the demand for more controls and investments to provide the market with a safe and standardized product. |
Palavras-chave: | Compositional characterization Sensorial attributes Microbiology Lactose crystals |
Editor: | Food Science and Technology |
Tipo de Acesso: | Open Access |
URI: | http://dx.doi.org/10.1590/1678-457x.34416 http://locus.ufv.br//handle/123456789/25873 |
Data do documento: | Abr-2018 |
Aparece nas coleções: | Artigos |
Arquivos associados a este item:
Não existem arquivos associados a este item.
Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.