Please use this identifier to cite or link to this item: http://www.repositorio.ufop.br/handle/123456789/4768
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dc.contributor.authorSabioni, José Geraldo-
dc.contributor.authorSilva, Daison Olzany-
dc.contributor.authorPinheiro, Adão José Rezende-
dc.contributor.authorBorges, Arnaldo Chaer-
dc.contributor.authorChaves, José Benício Paes-
dc.date.accessioned2015-03-25T16:03:54Z-
dc.date.available2015-03-25T16:03:54Z-
dc.date.issued1984-
dc.identifier.citationSABIONI, J. G. et al. Control of lactose crystallization in "Dulce de Leche" by Kluyveromyces lactis fermentation. Journal of Dairy Science, v. 67, n.8, p. 1694-1698, 1984. Disponível em: <https://www.sciencedirect.com/science/article/pii/S0022030284814940>. Acesso em: 08 nov. 2014.pt_BR
dc.identifier.issn0022-0302-
dc.identifier.urihttp://www.repositorio.ufop.br/handle/123456789/4768-
dc.description.abstractKluyveromyces 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.pt_BR
dc.language.isoen_USpt_BR
dc.titleControl of lactose crystallization in "Dulce de Leche" by Kluyveromyces lactis fermentation.pt_BR
dc.typeArtigo publicado em periodicopt_BR
dc.rights.licenseO periódico Journal of Dairy Science concede permissão para depósito deste artigo no Repositório Institucional da UFOP. Número da licença: 3557100766751.pt_BR
dc.identifier.doihttps://doi.org/10.3168/jds.S0022-0302(84)81494-0-
Appears in Collections:DEALI - Artigos publicados em periódicos

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