DEALI - Departamento de Alimentos

URI permanente desta comunidadehttp://www.hml.repositorio.ufop.br/handle/123456789/540

Navegar

Filtros

19842

Configurações

Autor: search.filters.author.Borges, Arnaldo ChaerData final: 1989

Resultados da Pesquisa

Agora exibindo 1 - 2 de 2
  • Imagem de Miniatura
    Item
    Control of lactose crystallization in "Dulce de Leche" by Kluyveromyces lactis fermentation.
    (1984) Sabioni, José Geraldo; Silva, Daison Olzany; Pinheiro, Adão José Rezende; Borges, Arnaldo Chaer; Chaves, José Benício Paes
    Kluyveromyces lactis was an inoculums in milk to hydrolyze lactose. Five mixtures of lactose-hydrolyzed: normal milk were prepared (0:1, 1:2, 1:1.5, 1:1, and 1.5:1) for comparisons of lactose crystallization in "dulce de leche". "Dulce de leche" was produced, stored at room temperature, and tested by sensory evaluation for lactose crystallization and preference immediately and after 30, 60, 90, and 120 days storage. Statistical analysis of sensory evaluation showed no significant differences among treatments. There was no crystallization in any treatment after 120 days storage, except for the "dulce" produced with the standard (0:1, control) milk.
  • Imagem de Miniatura
    Item
    Control of lactose crystallization in "dulce de leche" by Beta-D-Galactosidase activity from permeabilized Kluyveromyces lactis cells.
    (1984) Sabioni, José Geraldo; Pinheiro, Adão José Rezende; Silva, Daison Olzany; Chaves, José Benício Paes; Borges, Arnaldo Chaer
    Feasibility of controlling lactose crystallization in "dulce de leche" by permeabilized Kluyveromyces lactis cells was studied. Optimum temperature for lactase activity was 45°C. Stability of the enzyme system remained practically unaltered during storage at room temperature or below for up to 7 mo. Degree of lactose hydrolysis in milk was determined as a function of the content of permeabilized cells. Addition of 400 or 800 rag/liter of permeabilized cells to milk used to make "dulce", followed by 2.5 or 3.5 h incubation at 35°C, resulted in hydrolysis of 45.02 and 69.13% of the lactose. There was no lactose crystallization after 120 days storage in products treated by permeabilized cells. The sensory qualities of the "dulces" were similar to those of the control.