2019
DOI: 10.1590/1809-6891v20e-43549
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Abstract: The aim of this study was to evaluate lactose hydrolysis between two different initial temperatures of enzymatic and fermentation action to improve the fermentation period by checking the components formed and hydrolysis levels of lactose by HPLC. pH and titratable acidity analysis between treatments - higher initial temperature (HIT), 42 ºC, and lower initial temperature (LIT), 30 ºC - were different (P<0.05) during the fermentation process. HIT obtained lower pH and higher titratable acidity values as 4.6… Show more

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Cited by 13 publications
(8 citation statements)
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“…Yoghurt is undoubtedly one of the most common fermented products, obtained from the fermentation of milk by specific bacterial strains capable of fermenting it by breaking down molecular bonds with sugars, mainly lactose, and producing acids (mainly lactic acid), with the consequent coagulation of proteins which thicken the matrix [39][40][41]. Besides the well-established beneficial effects of yoghurt consumption on human health, a limited number of studies focused on the evaluation of SCFA content in fermented milk.…”
Section: Increased Levels Of Scfas In Fermented Foods and Beveragesmentioning
confidence: 99%
“…Yoghurt is undoubtedly one of the most common fermented products, obtained from the fermentation of milk by specific bacterial strains capable of fermenting it by breaking down molecular bonds with sugars, mainly lactose, and producing acids (mainly lactic acid), with the consequent coagulation of proteins which thicken the matrix [39][40][41]. Besides the well-established beneficial effects of yoghurt consumption on human health, a limited number of studies focused on the evaluation of SCFA content in fermented milk.…”
Section: Increased Levels Of Scfas In Fermented Foods and Beveragesmentioning
confidence: 99%
“…The glucose and lactose were extracted using a modified method described by Ferreira Barros et al [ 39 ]. Briefly, 5 mL of Milli-Q ® water was added to 1 mL of the sample and homogenized by vortexing for one minute.…”
Section: Methodsmentioning
confidence: 99%
“…Lactic acid production from lactose fermentation led to decreasing pH and increasing titratable acidity as a result of microorganism metabolism. 22 Titratable acidity also slightly increased during the first week of storage due to the decrease in temperature from fermentation to storage. As mentioned, lactic acid fermentation continuing growth and produced lactic acid from active cell viability until becoming stable at storage temperature.…”
Section: Physicochemical Measurementmentioning
confidence: 98%