2 documents found, page 1 of 1
Addition of buttermilk powder to yogurt: effects on particle size, microstructu...
Gomes, Elisângela Ramieres; Oliveira, Mariana Braga de; Renhe, Isis Rodrigues Toledo; Stephani, Rodrigo; Carvalho, Antônio Fernandes deThe addition of buttermilk powder as partial fat replacer in yogurt formulations with constant dry matter was investigated. Three formulations of yogurt were produced containing 0% (T1), 1.36% w·w-1 (T2) and 3.34% w·w-1 (T3) of buttermilk powder in the final product. Particle size and pH variation were monitored during fermentation; scanning electron microscopy and texture profile analysis were performed in the...
Preliminary observations about the influence of the upstream homogenization pre...
Celestino, Jaqueline de Almeida; Stephani, Rodrigo; Wolfschoon Pombo, Alan Frederick; Carvalho, Antônio Fernandes de; Perrone, Ítalo TulerThe purpose of this work was to study the influence of the upstream homogenization pressure (before heat treatment) on the stability of pasteurized whole milk when submitted to the alcohol test, aiming at UHT processing without the addition of stabilizers. Four different homogenization pressures (0 MPa, 20 MPa, 40 MPa and 80 MPa, in addition to the control treatment) were evaluated at a temperature of 80°C (ave...