Abstract
“Coalhada” is a type of fermented milk (made with Lactococcus lactis spp. lactis and Lactococcus lactis spp. cremoris) very popular in Brazil, which is widely consumed due to its pleasant texture and mild taste and aroma. Its acceptance is possible to increase by adding a fruit preparation. Fermented milk is the most common food matrix used for delivery probiotic bacteria, which are able to survive to the passage through the gastrointestinal tract, reaching the colon in high concentration where they can effectively bind and subsequently, improve the body functions as a whole. In this study, two formulations of “Coalhada” were developed which resemble a sundae (in which, the fruit preparation stays on the botton of the package and the fermented milk on the upper part) used for a blueberry preparation. The formulation F1 was the control, with no addition of probiotic bacteria and to the formulation F2 the probiotic Lactobacillus paracasei was added. The formulations were evaluated over 14 days of storage under refrigeration. The characteristics evaluated in the product were: moisture, pH, acidity, lipids and ash content and all of them were not significantly affected (p > 0.05) by the addition of the probiotic bacteria. However, the addition of Lactobacillus paracasei significantly decreased (p 109 CFU g-1) during the 14 days of storage, but the shelf life of the two formulations was around seven days, since in the second week of storage the counts of yeasts and molds reached 102 CFU g-1 (which is the maximum allowed by Brazilian legislation). It is important to note that there was no addition of preservatives to the blueberry preparation, although the Brazilian legislation allows this and it could extend the shelf life of the final product, because yeasts and molds found in the product, probably comes from the fruits. Concluding that it was feasible to use blueberries in functional fermented milk such as “sundae-type Coalhada” and that it was a good way to innovate and to add value to the final product. Key words: Fermented milk (“coalhada”), Lactococcus lactis, Lactobacillus paracasei, blueberry (Vaccinium ashei), shelf-life, lactic acid bacteria.
Highlights
In Brazil, “Coalhada” is a dairy product obtained through the fermentation of pasteurized or sterilized milk, being used with one or more species of mesophilic lactic acid bacteria (Lactococcus lactis)
Since the first week of evaluation, the syneresis was higher in F1 than in F2 (Table 1), and after 14 days of storage, the serum separation was 17.68 and 6.08% for F1 and F2, respectively. These results suggest that the addition of L. paracasei reduced substantially the syneresis without affecting significantly the post acidification, improving the technological characteristics of the developed product
The blueberry preparation showed a 366.59 mg of gallic acid equivalents (GAE) per 100 g of total phenolic compounds, which is consistent with the results found by other researchers
Summary
In Brazil, “Coalhada” is a dairy product obtained through the fermentation of pasteurized or sterilized milk, being used with one or more species of mesophilic lactic acid bacteria (Lactococcus lactis). According to the Brazilian Legislation (BRASIL, 2007), fermented milks comprised standardized milk and/or reconstituted milk and the specific lactic acid bacteria for which type of fermented milk. Other ingredients, such as milk powder or milk protein concentrated, whey protein, caseinate, among others can be added and the addition of fruit pulp or fruit preparation is permitted up to a maximum of 30% (w/w)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
