scholarly journals Sensory evaluation of fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps

2019 ◽  
Vol 39 (2) ◽  
pp. 410-414 ◽  
Author(s):  
Julliane Souza Barbosa FIGUEIREDO ◽  
Grazielle Layanne Mendes SANTOS ◽  
João Pedro Antunes LOPES ◽  
Larissa Bessa FERNANDES ◽  
Fabiane Neves SILVA ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Fermented Dairy ◽  
Dairy Beverages

scholarly journals Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation

2013 ◽  
Vol 96 (1) ◽  
pp. 16-25 ◽  
Author(s):  
W.F. Castro ◽  
A.G. Cruz ◽  
M.S. Bisinotto ◽  
L.M.R. Guerreiro ◽  
J.A.F. Faria ◽  
...  
Keyword(s):  
Mathematical Models ◽  
Rheological Properties ◽  
Sensory Evaluation ◽  
Dairy Beverages

Use of kombucha culture in the production of fermented dairy beverages

LWT ◽  
2021 ◽  
Vol 137 ◽  
pp. 110326 ◽  
Author(s):  
Pınar Sarkaya ◽  
Ecem Akan ◽  
Ozer Kinik
Keyword(s):  
Fermented Dairy ◽  
Dairy Beverages

Physicochemical and sensory properties of fermented dairy beverages made with goat's milk, cow's milk and a mixture of the two milks

LWT ◽  
2013 ◽  
Vol 54 (1) ◽  
pp. 18-24 ◽  
Author(s):  
Jacieny Janne Leite Gomes ◽  
Andreza Moraes Duarte ◽  
Ana Sancha Malveira Batista ◽  
Rossana Maria Feitosa de Figueiredo ◽  
Elisabete Piancó de Sousa ◽  
...  
Keyword(s):  
Sensory Properties ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Fermented Dairy ◽  
Dairy Beverages

scholarly journals The effect of fermentation temperature on the functional dairy product quality

2011 ◽  
pp. 63-70 ◽  
Author(s):  
Katarina Kanuric ◽  
Dajana Hrnjez ◽  
Marjan Ranogajec ◽  
Spasenija Milanovic ◽  
Mirela Ilicic ◽  
...  
Keyword(s):  
Milk Fat ◽  
Dairy Product ◽  
Starter Cultures ◽  
Health Improvement ◽  
Functional Product ◽  
Different Populations ◽  
Therapeutic Properties ◽  
Fermented Dairy ◽  
Dairy Beverages

The aim of this study was to examine the possibility of fermented dairy beverage production by the application of kombucha cultivated on thyme tea in combination with a probiotic starter and to evaluate the quality of the new functional product. Fermented dairy beverages are produced from milk with 1.6% milk fat at three fermentation temperatures: 37?C, 40?C and 43?C.Chemical quality, rheological properties and products of added starter cultures metabolism were determined in the fermented dairy beverages after production and after10 days of storage. Produced fermented dairy beverages have reduced milk fat content and good textural characteristics. Besides the highly valuable milk components, they contain numerous compounds which have pronounced therapeutic properties. These products could be used as functional food in the diet of different populations for health improvement.

Processed Dairy Beverages pH Evaluation: Consequences of Temperature Variation

2009 ◽  
Vol 33 (4) ◽  
pp. 319-323 ◽  
Author(s):  
Fabiana Vargas Ferreira ◽  
Roselaine Terezinha Pozzobon
Keyword(s):  
Temperature Variation ◽  
Room Temperature ◽  
Critical Level ◽  
Fermented Milk ◽  
Significance Level ◽  
Ph Values ◽  
Temperature Interaction ◽  
Fermented Dairy ◽  
Dairy Beverages

Objective: this study assessed the pH from processed dairy beverages as well as eventual consequences deriving from different ingestion temperatures. Study design: 50 adults who accompanied children attended to at the Dentistry School were randomly selected and they answered a questionnaire on beverages. The beverages were divided into 4 groups: yogurt (GI) fermented milk (GII), chocolate-based products (GIII) and fermented dairy beverages (GIV). They were asked which type, flavor and temperature. The most popular beverages were selected, and these made up the sample. A pHmeter Quimis 400 A device was used to verify pH. The average pH from each beverage was calculated and submitted to statistical analysis (Variance and Tukey test with a 5% significance level). Results: for groups I, II and III beverages, type x temperature interaction was significant, showing the pH averages were influenced by temperature variation. At iced temperatures,they presented lower pH values, which were considered statistically significant when compared to the values found for the same beverages at room temperature. Conclusion: all dairy beverages, with the exception of the chocolate-based type presented pH below critical level for enamel and present corrosive potential; as to ingestion temperature, iced temperature influenced pH reducing its values, in vitro.

Survival of Lactobacillus Spp. in Fruit Based Fermented Dairy Beverages

2015 ◽  
Author(s):  
T. Ozcan ◽  
L. Yilmaz-Ersan ◽  
A. Akpinar-Bayizit ◽  
B. Delikanli ◽  
A. Barat
Keyword(s):  
Fermented Dairy ◽  
Lactobacillus Spp ◽  
Dairy Beverages
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