Room-temperature preservation of a hot-filled cheese whey beverage

Ciência Rural

Carvalho, Antônio Fernandes de¹  Luiz, Lívia Maria Pinheiro¹  Brandão, Sebastião César Cardoso¹  Rocha, Juliana de Cássia Gomes¹  Araújo, Emiliane Andrade²  Sá, João Paulo Natalino de¹ 

[1] Universidade Federal de Viçosa, Viçosa, Brazil;Universidade Federal do Triângulo Mineiro, Uberaba, Brazil

关键词: hot fill;    cheese whey;    shelf life;   

DOI  :  10.1590/0103-8478cr20130647

学科分类：农业科学（综合）

来源: Universidade Federal de Santa Maria * Centro de Ciencias Rurais

【 摘 要 】

The Brazilian dairy industry launches several new products on the market every year, including products with high nutritional value and low-cost manufacturing technology. Focusing on this issue, a cheese whey beverage thermally treated after fermentation was hot-filled and evaluated for 84 days. During the beverage manufacturing, we applied a mild heat treatment in combination with low pH aiming to store the beverage at room temperature. PET bottles were used to hot filling of the product. To assess the product stability during the storage period, we performed, periodically, physico-chemical, microbiological and sensory analysis. The obtained results were analyzed by the Analysis of Variance and Tu

【 授权许可】

Unknown