02736naa a2200553 a 450000100080000000500110000800800410001902400560006010000250011624502180014126000090035952010140036865000180138265000200140065000150142065000190143565000140145465000240146865000230149265000230151565000200153865000090155865000280156765000300159565000110162565000120163665000260164865000190167465000300169365000180172365000290174165000300177065000180180065000150181865000270183365300220186065300200188265300340190265300180193665300260195465300300198070000210201070000190203170000180205070000250206870000220209370000210211577300460213620877642019-03-22       2018    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.15567/mljekarstvo.2018.01032DOI1 aPEREIRA, A. M. de S.  aInstrumental texture and sensory evaluation of fermented dairy beverages processed with reconstituted goat whey powder and a co-culture of Streptococcus thermophilus and Lactobacillus casei.h[electronic resource]  c2018  aSazetak: The effects of Lactobacillus casei BGP93 used as adjunct culture on the physicochemical, textural and sensory characteristics of a dairy beverage processed with goat Coalho cheese whey powder and Streptococcus thermophilus TA-40 as starter (ST-LC beverage) were investigated in comparison to a control product (ST beverage) without L. casei. No significant differences were observed between the ST and ST-LC trials concerning the acidification pattern throughout the fermentation process (P&gt0.05). Post-acidification was also not observed for both trials since their pH values were maintained stable, without significant differences during 21 days at 4 ± 1 °C. This pH stability reinforced the maintenance of firmness, consistency, cohesiveness and viscosity index without significant differences between the sampling periods throughout the whole storage in both trials, and also that no significant difference was verified between the ST and ST-LC beverages in the sensory evaluation (P&gt0.05).  aAcidification  aAnimal products  aByproducts  aDairy products  aGoat milk  aLactobacillus casei  aSensory evaluation  aSensory properties  aStorage quality  aWhey  aAnálise organoléptica  aArmazenamento de alimento  aBebida  aCaprino  aFermentação Lática  aLeite de cabra  aPreservação de alimento  aProcessamento  aProduto de Origem Animal  aProduto derivado do leite  aSoro de leite  aSubproduto  aTecnologia de Alimento  aBebida fermentada  aKeeping quality  aLactobacilli adjunct cultures  aMilk products  aOrganoleptic analysis  aProcessamento de alimento1 aSILVA, G. dos S.1 aALMEIDA, R. D.1 aSALLES, H. O.1 aSANTOS, K. M. O. dos1 aFLORENTINO, E. R.1 aBURITI, F. C. A.  tMljekarstvogv. 68, n. 1, p. 21-29, 2018.