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Campo DC | Valor | Lengua/Idioma |
---|---|---|
dc.contributor.author | Bater, Caterina | es |
dc.contributor.author | Santos, Mauricio | es |
dc.contributor.author | Galmarini, Mara Virginia | es |
dc.contributor.author | Gómez Zavaglia, Andrea | es |
dc.contributor.author | Chirife, Jorge | es |
dc.date.accessioned | 2020-04-01T17:39:54Z | - |
dc.date.available | 2020-04-01T17:39:54Z | - |
dc.date.issued | 2019 | - |
dc.identifier.citation | Bater, C. et al. Influence of different storage conditions on the performance of spray-dried yogurt used as inoculum for milk fermentation [en línea]. Journal of Dairy Research. 2019, 86(3). doi:10.1017/S0022029919000463 Diponible en: https://repositorio.uca.edu.ar/handle/123456789/9605 | es |
dc.identifier.issn | 0022-0299 (impreso) | - |
dc.identifier.issn | 1469-7629 (online) | - |
dc.identifier.uri | https://repositorio.uca.edu.ar/handle/123456789/9605 | - |
dc.description.abstract | Abstract: A commercial drinkable yogurt with and without 4% of added trehalose (as cell protectant) was spray-dried obtaining a powder with low water activity (aw). Total bacterial count in the powder was between 8.48-8.90 log cfu/g. The dried yogurt was stored: (i) at 38 °C and aw = 0.33; (ii) at 38 °C in hermetically sealed flasks (aw = 0.21/0.22); (iii) in a cyclic temperature chamber (10-20 °C) in hermetically sealed flasks (aw = 0.21/0.22). Whole milk was then fermented by adding an inoculum of spray-dried yogurt after storage under these different conditions. The kinetics of acidification showed the presence of a lag time which was strongly dependent on storage conditions. The data was fitted with a logistic type equation from which the lag time was calculated. To evaluate structural differences among samples, Fourier Transform Infrared spectra (FTIR) were recorded. Partial Least Squares (PLS) models enabled a good correlation between lag time of fermentation and FTIR spectra. The lag time for yogurt powder stored at aw about 0.21/0.22 and cyclic temperature 10-20 °C remained approximately constant over the 12 weeks of storage, while all the other conditions resulted in a dramatic increase. The addition of trehalose had a small influence on lag time and, therefore, as a protectant of lactobacilli. | es |
dc.format | application/pdf | es |
dc.language.iso | eng | es |
dc.publisher | Cambridge University Press | es |
dc.rights | Acceso abierto | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/4.0/ | * |
dc.source | Journal of Dairy Research. 2019, 86(3) | es |
dc.subject | SECADO POR PULVERIZACION | es |
dc.subject | YOGUR | es |
dc.subject | ALMACENAMIENTO | es |
dc.subject | FERMENTACION | es |
dc.title | Influence of different storage conditions on the performance of spray-dried yogurt used as inoculum for milk fermentation | es |
dc.type | Artículo | es |
dc.identifier.doi | 10.1017/S0022029919000463 | - |
dc.identifier.pmid | 31328709 | - |
uca.disciplina | INGENIERIA EN ALIMENTOS | es |
uca.issnrd | 1 | es |
uca.affiliation | Fil: Bater, Caterina. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina | es |
uca.affiliation | Fil: Santos, Mauricio. Instituto Nacional de Enfermedades Infecciosas; Argentina | es |
uca.affiliation | Fil: Galmarini, Mara Virginia. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina | es |
uca.affiliation | Fil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es |
uca.affiliation | Fil: Gómez Zavaglia, Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es |
uca.affiliation | Fil: Gómez Zavaglia, Andrea. Centro de Investigación y Desarrollo en Criotecnología de los Alimentos; Argentina | es |
uca.affiliation | Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina | es |
uca.version | acceptedVersion | es |
item.fulltext | With Fulltext | - |
item.grantfulltext | open | - |
item.languageiso639-1 | en | - |
crisitem.author.dept | Facultad de Ingeniería y Ciencias Agrarias | - |
crisitem.author.dept | Facultad de Ingeniería y Ciencias Agrarias | - |
crisitem.author.dept | Laboratorio de Ingeniería en Alimentos | - |
crisitem.author.parentorg | Pontificia Universidad Católica Argentina | - |
crisitem.author.parentorg | Pontificia Universidad Católica Argentina | - |
crisitem.author.parentorg | Facultad de Ingeniería y Ciencias Agrarias | - |
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