Microbiological evaluation of buffalo milk yoghurt produced from ultrasound-assisted fermentation

Authors

  • Flaviana Coelho Pacheco Universidade Federal de Viçosa, Brasil
  • Eliane de Fátima Teixeira Universidade Federal de Viçosa, Brasil
  • Ana Flávia Coelho Pacheco Universidade Federal de Viçosa, Brasil https://orcid.org/0000-0001-7220-1432
  • Heloisa de Fátima Mendes Justino Universidade Federal de Viçosa, Brasil
  • Jeferson Silva Cunha Universidade Federal de Viçosa, Brasil https://orcid.org/0000-0001-6722-9051
  • Fabio Ribeiro dos Santos Universidade Federal de Viçosa, Brasil https://orcid.org/0000-0001-8822-9421
  • Paulo Henrique Costa Paiva EPAMIG – Instituto de Laticínios Cândido Tostes, Brasil
  • Bruno Ricardo de Castro Leite Júnior Universidade Federal de Viçosa, Brasil https://orcid.org/0000-0001-9030-2819

DOI:

https://doi.org/10.18540/jcecvl8iss10pp14824-01a

Keywords:

Dairy foods. Unconventional technologies. Microbiological quality. Food safety

Abstract

Yogurt is a dairy food of great importance for human consumption due to its functional properties, in addition to being very popular all over the world. Traditionally, in Brazil this product is made from bovine milk. However, in recent years, the production of yogurt made from the milk of other mammals has grown, as well as studies on the application of unconventional technologies in food technology, such as ultrasound, have intensified. In this study, different samples of buffalo milk yogurt were produced through the application of ultrasound, in order to reduce the fermentation time, as well as improve the desirable characteristics of the final product. Thus, considering the hygienic and sanitary properties of yogurt and consequent food safety, this study aimed to evaluate the microbiological quality of the product. All samples presented within the legislation for molds and yeasts, mesophiles and piscrotrophs. Thus, the importance of applying good manufacturing practices is emphasized in order to guarantee the quality and safety of food.

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Published

2022-12-01

How to Cite

Pacheco, F. C., Teixeira , E. de F., Pacheco , A. F. C., Justino, H. de F. M., Cunha, J. S., Santos, F. R. dos, Paiva, P. H. C., & Leite Júnior, B. R. de C. (2022). Microbiological evaluation of buffalo milk yoghurt produced from ultrasound-assisted fermentation. The Journal of Engineering and Exact Sciences, 8(10), 14824–01a. https://doi.org/10.18540/jcecvl8iss10pp14824-01a

Issue

Section

General Articles

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