Encontrado 1 documento, a visualizar página 1 de 1
Ordenado por
Data
ir para a página:
1
Shelf life of yogurt taste coffee
Fernandes, Ana Flávia Carvalho; Colpa, Poliana Coste; Paiva, Elisângela Ferreira Furtado; Paiva, Leandro Carlos; Nachtigall, Aline MankeThis study aimed to determine the shelf life of yogurt flavored coffee through physical, chemical and microbiological analyzes. During processing of yoghurt, it was proceeded the homogenization of milk and sugar (10%), pasteurization (83ºC for 30 minutes) and cooling until the inoculation temperature (42°C to 45°C). Then, the thermophilic yeast was added. The fermentation was conducted at 45° C for 6 hours, and...
Data: 2017
|
Origem: Oasisbr