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dc.contributor.authorSilva e Alves, Adriana T.; et. al.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2021-09-21T18:11:28Z-
dc.date.availablePT_Br
dc.date.available2021-09-21T18:11:28Z-
dc.date.copyright-
dc.date.issued2016-
dc.identifierPT_Br
dc.identifier.citationInternational Journal of Dairy Technology, Cornwall, v. 69, n.1, p. 22-30, 2016. DOI: 10.1111/1471-0307.12227.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/162-
dc.description.abstractRecently the food industry has been attempting to innovate its products to meet consumer demands for health benefits from their food. Thus, the objective of this research was to study the combination of technologies to obtain a pasteurised, microfiltered, and lactose-hydrolysed skim milk with an extended shelf life and with added probiotics (PMLHSP). This PMLHSP was subjected to physicochemical, microbiological and sensory evaluations, plus its shelf life was estimated at 5 °C. The viability of the probiotics in this system was also evaluated during storage at 5 °C and indicated a shelf life of about 28 days. The probiotic culture added to the microfiltered skim milk presented good viability in the product throughout refrigerated storage, with counts of above 8 log CFU/mL.pt_BR
dc.description.sponsorshipFAPESPpt_BR
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dc.languagePT_Br
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dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectMicrofiltrationpt_BR
dc.subjectLactose-hydrolysed milkpt_BR
dc.subjectProbioticpt_BR
dc.titlePasteurised, microfiltered and lactose-hydrolysed skimmed milk with added probiotics: Development and storage stabilitypt_BR
dc.typeArticlept_BR
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