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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
02/01/2013 |
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Data da última atualização: |
27/06/2016 |
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Autoria: |
OLIVEIRA, M. E. G. de; GARCIA, E. F.; QUEIROGA, R. de C. R. do E.; SOUZA, E. L. de. |
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Afiliação: |
Maria Elieidy Gomes de Oliveira; Estefânia Fernandes Garcia; Rita de Cássia Ramos do Egypto Queiroga; Evandro Leite de Souza. |
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Título: |
Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
Scientia Agricola, Piracicaba, v. 69, n. 6, 370-379, Nov./Dec. 2012. |
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DOI: |
http://dx.doi.org/10.1590/S0103-90162012000600005 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: Over the past few years, the use of probiotics, which are capable of exerting beneficial effects on the composition of intestinal microbiota, has increased. Cheeses have been suggested as a better carrier of probiotic bacteria than other fermented milk products. The effect of added cultures of probiotic lactic acid bacteria on the quality of a Brazilian goat semi-hard cheese (coalho) was assessed during 21 days of storage at 10 ºC as follows: C1, Lactococcus lactis subsp. lactis and L. lactis subsp. Cremoris (standard cheese); C2, Lactobacillus acidophilus (LA-5); C3, Lactobacillus paracasei (Lactobacillus casei-01); C4, BBifidobacterium lactis (BB12); and C5, L. acidophilus, L. paracasei and B. lactis. Differences in some physico-chemical, experimental texture and proteolysis parameters were found among the assessed cheeses. All of them presented high luminosity (L*) with predominance of the yellow component (b*). Numbers of lactic acid bacteria in the cheeses were greater than 107 cfu g-1 during storage. Cheeses with the added probiotic strains alone and in co-culture were better accepted than cheeses without the probiotic strains. It is suggested that goat "coalho" cheese could be a potential carrier of probiotic lactic acid bacteria. |
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Palavras-Chave: |
Alimento funcional probiótico; Bactéria láctea; Bifidobacterium lactis; Dairy product; Probiotic; Probiótico; Queijo coalho. |
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Thesagro: |
Caprino; Produto derivado do leite; Queijo. |
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Thesaurus Nal: |
Goat cheese; Lactic acid bacteria; Lactobacillus acidophilus; Lactobacillus paracasei; Lactococcus lactis. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02397naa a2200349 a 4500
001 1943787
005 2016-06-27
008 2012 bl uuuu u00u1 u #d
024 7 $ahttp://dx.doi.org/10.1590/S0103-90162012000600005$2DOI
100 1 $aOLIVEIRA, M. E. G. de
245 $aTechnological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria.
260 $c2012
520 $aAbstract: Over the past few years, the use of probiotics, which are capable of exerting beneficial effects on the composition of intestinal microbiota, has increased. Cheeses have been suggested as a better carrier of probiotic bacteria than other fermented milk products. The effect of added cultures of probiotic lactic acid bacteria on the quality of a Brazilian goat semi-hard cheese (coalho) was assessed during 21 days of storage at 10 ºC as follows: C1, Lactococcus lactis subsp. lactis and L. lactis subsp. Cremoris (standard cheese); C2, Lactobacillus acidophilus (LA-5); C3, Lactobacillus paracasei (Lactobacillus casei-01); C4, BBifidobacterium lactis (BB12); and C5, L. acidophilus, L. paracasei and B. lactis. Differences in some physico-chemical, experimental texture and proteolysis parameters were found among the assessed cheeses. All of them presented high luminosity (L*) with predominance of the yellow component (b*). Numbers of lactic acid bacteria in the cheeses were greater than 107 cfu g-1 during storage. Cheeses with the added probiotic strains alone and in co-culture were better accepted than cheeses without the probiotic strains. It is suggested that goat "coalho" cheese could be a potential carrier of probiotic lactic acid bacteria.
650 $aGoat cheese
650 $aLactic acid bacteria
650 $aLactobacillus acidophilus
650 $aLactobacillus paracasei
650 $aLactococcus lactis
650 $aCaprino
650 $aProduto derivado do leite
650 $aQueijo
653 $aAlimento funcional probiótico
653 $aBactéria láctea
653 $aBifidobacterium lactis
653 $aDairy product
653 $aProbiotic
653 $aProbiótico
653 $aQueijo coalho
700 1 $aGARCIA, E. F.
700 1 $aQUEIROGA, R. de C. R. do E.
700 1 $aSOUZA, E. L. de
773 $tScientia Agricola, Piracicaba$gv. 69, n. 6, 370-379, Nov./Dec. 2012.
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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
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Registro Completo
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Biblioteca(s): |
Embrapa Amazônia Oriental. |
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Data corrente: |
18/06/1999 |
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Data da última atualização: |
13/06/2022 |
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Autoria: |
CHENG, S. S. |
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Afiliação: |
SIMON SUHWEN CHENG, CPATU. |
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Título: |
Gramicultura do tomateiro para região tropical chuvosa (II). Efeito de quantidade insolação sobre a produtividade na Amazônia Oriental. |
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Ano de publicação: |
1998 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE OLERICULTURA, 38., 1998, Petrolina. Resumos. Petrolina: Sociedade Brasileira de Olericultura, 1998. Não paginado. |
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Idioma: |
Português |
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Palavras-Chave: |
Belem; Brasil; Gramicultura; Pará. |
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Thesagro: |
Produtividade; Tomate. |
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Thesaurus NAL: |
Amazonia; tomatoes; yields. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/399779/1/Gramicultura-do-tomateiro-para-regiao-chuvosa.pdf
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Marc: |
LEADER 00709naa a2200217 a 4500
001 1399779
005 2022-06-13
008 1998 bl uuuu u00u1 u #d
100 1 $aCHENG, S. S.
245 $aGramicultura do tomateiro para região tropical chuvosa (II). Efeito de quantidade insolação sobre a produtividade na Amazônia Oriental.
260 $c1998
650 $aAmazonia
650 $atomatoes
650 $ayields
650 $aProdutividade
650 $aTomate
653 $aBelem
653 $aBrasil
653 $aGramicultura
653 $aPará
773 $tIn: CONGRESSO BRASILEIRO DE OLERICULTURA, 38., 1998, Petrolina. Resumos. Petrolina: Sociedade Brasileira de Olericultura, 1998. Não paginado.
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Registro original: |
Embrapa Amazônia Oriental (CPATU) |
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