Determinação da composição físico-química de produtos lácteos: estudo exploratório de comparação dos resultados obtidos por metodologia oficial e por ultra-som

Venturoso, Raphael C.; Almeida, Keila Emílio de; Rodrigues, Alexandre Mariani; Damin, Maria Regina; Oliveira, Maricê Nogueira de

doi:10.1590/s1516-93322007000400014

Cited by 21 publications

(21 citation statements)

References 8 publications

(10 reference statements)

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“…Thus, the information provided on the labels is in accordance with the analysis and the law. Venturoso et al (2007) found the same result in diet fermented milks. Table 2 described the complementary physicochemical analyses that are not provided on the labels and yet are highly important to characterize diet yogurts.…”

Section: Resultssupporting

confidence: 62%

“…Still on proteins, the percentages available on the labels were significantly different from each other, but, observing the numbers obtained from our analyses, brands A and B differed statistically from brands D and E, whereas brand C was similar to the others. Venturoso et al (2007), while studying the physicochemical composition of lacteous products in commerce, had low percentages for proteins (1.75 to 1.99%) in three brands of diet yogurt. Cunha et al (2005) found results (4.17 to 4.74%) that were similar to this work's, while analyzing whole, standardized and skim yogurts, produced with bubaline milk.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical characterization and label comparison among diet yogurts sold in the city of Limoeiro do Norte – CE

et al. 2016

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This work aimed at analyzing labels (based on the current legislation) and confirm the nutritional information given on the label of five brands of diet yogurt. The physicochemical analyses carried out were: moisture, minerals, proteins, lipids, reducing carbohydrates in lactose, non-reducing carbohydrates in sucrose, total carbohydrates, acidity and pH. All brands of diet yogurt had mandatory nutritional information on their label. As for content, only brands B and C are compliant with the current legal demands. The numbers found in the analyses for protein and carbohydrates were higher than the percentages shown on the labels in all brands. There were no numbers for lipids. Despite the differences found on the labels, all brands of diet yogurt are in accordance with the Identity and Quality Standards for Fermented Milk as for protein, acidity and fat content. There was a significant difference in the complementary analyses for moisture, minerals and acidity. Nevertheless, the numbers assigned to carbohydrates and protein were lower than the actual values determined in lab and, in some brands, carbohydrates were three times higher. Thus, despite presenting all the necessary information on the label, the companies are not concerned about showing the correct nutritional data to consumers.Keywords: fermented milk; lacteous products; centesimal composition; labeling.Practical Application: This paper highlights the importance to investigate what foods actually contain and check whether this mandatory information on the labels are true and placed in accordance with national demands. The products chosen for analysis were diet yogurts, whose label information was investigated based on specific legislation and physicochemical analyses that are highly necessary to verify whether the centesimal composition of yogurts sold to consumers is real, given that every consumer is entitled to correct and true information.

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“…Fat, protein, total solids and density contents were determined using an ultrasonic milk analyzer Ekomilk (Eon Trading, Bulgaria), an equipment that analyzes the milk composition by ultrasound; the analysis was done according to the recommendations of Venturoso et al [35]. Lactose and lactic acid contents were determined according to the guidelines of Instituto Adolfo Lutz [17], and a digital potentiometer (Quimis, Diadema, São Paulo) was used to measure the pH values.…”

Section: Chemical Composition Of Milk (Organic and Conventional)mentioning

confidence: 99%

Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures

Florence

Silva

Santo

et al. 2009

Dairy Sci. Technol.

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-This study investigates the kinetics of acidification, fatty acid (FA) profile and conjugated linoleic acid (CLA, C18:2 c9, t11) content in fermented milks prepared from organic and conventional milk. Fermented milks were manufactured with five mixed cultures: four different strains of Bifidobacterium animalis subsp. lactis (BL04, B94, BB12 and HN019) and Lactobacillus delbrueckii subsp. bulgaricus LB340, in co-culture with Streptococcus thermophilus TA040. The composition of milk was evaluated, and the kinetics of acidification was followed by continuous pH measurement using the Cinac system. The profile of FA, including CLA, was analyzed by gas chromatography. The chemical composition of conventional and organic milk was similar, with the exception of protein and Fe, the concentrations of which were higher in the organic milk. The rate of acidification was significantly influenced by the type of milk and the bacterial strain used. Co-cultures St-HN019 and St-BB12 showed higher maximal acidification rates in both milks. Final counts of S. thermophilus (9.0-10.1 log 10 colony forming units (CFU)·mL −1 ), Lactobacillus bulgaricus (8.2-8.5 log 10 CFU·mL −1 ) and B. animalis subsp. lactis strains (8.3-9.3 log 10 CFU·mL −1 ) did not differ significantly in either milk. Unexpectedly, all fermented organic milks contained significantly higher amounts of CLA than the same milk before fermentation, whereas CLA amounts did not change during fermentation of conventional milk. Regardless of the type of milk, CLA was found to be significantly positively correlated with trans-vaccenic acid and negatively correlated with linoleic acid. Moreover, the CLA contents were significantly higher in fermented milks showing shorter fermentation times. acidification profile / fermented milk / Bifidobacterium animalis subsp. lactis / organic milk / conjugated linoleic acid / trans-vaccenic acid Article published by EDP Sciences 料乳中，St-HN019 和 St-BB12 共发酵菌株表现出最大的酸化速率; S. thermophilus (9.0 10.1 log 10 cfu·mL −1 )、L. bulgaricus (8.2 8.5 log 10 cfu·mL −1 ) 和 B. animalis subsp. lactis strains (8.3 9.3 log 10 cfu·mL −1 ) 在两种乳中的最后菌数没有显著差异○ 出乎意料的是有机乳发酵后 CLA 含量显著地提高，但是普通乳发酵前后 CLA 含量没有变化○ 如果不考虑乳的类型，CLA 含量与反式-十八碳烯酸呈正相关，与亚油酸含量呈负相关○ 此外，发酵时间短的发酵乳中 CLA 含量较高○ 酸化特性 / 益生性发酵乳 / 有机乳 / 共轭亚油酸 / 反式-十八碳烯酸 Résumé -Teneur en acide linoléique conjugué accrue dans des laits biologiques fermentés par des bifidobactéries et des levains à yaourt. Cette étude a pour but d'examiner les cinétiques d'acidification, les profils en acides gras et les teneurs en acide linoléique conjugué (CLA, C18:2 c9, t11) de laits fermentés préparés à partir de lait biologique et conventionnel. Des laits fermentés ont été produits avec cinq types de cultures mixtes : quatre souches de Bifidobacterium animalis subsp. lactis (BL04, B94, BB12 et HN019) et Lactobacillus delbrueckii subsp. bulgaricus LB340, en co-culture avec S. thermophilus TA040. La composition du lait était évaluée et les cinétiques d'acidification étaient suivies par mesure continue du pH à l'aide du système C...

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“…O conhecimento de sua composição química é de suma importância para a fabricação de produtos lácteos fermentados ou não (VENTUROSO, 2007). Componentes como gordura, proteínas, carboidratos e em maior proporção, a água onde estão dispersos os demais compostos.…”

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Espectrômetro Por Ultra-Som: Viabilidade Como Analisador Físico-Quimica Do Leite

Dias

Katsuda

Fidelis

et al. 2011

RBTA

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Resumo O presente estudo teve como objetivo avaliar o desempenho do espectrômetro por ultra-som, o Lactoscan Milk Analyser da empresaPalavras-chave: teor de gordura, método oficial, parâmetro legal. IntroduçãoDe acordo com a Instrução Normativa n. 51 do Ministério da Agricultura, Pecuária e Abastecimento (BRASIL, 2002), pode-se entender por leite, o produto oriundo de uma ordenha completa, ininterrupta sob condições de higiene, de vacas sadias e bem alimentadas e descansadas.O leite é uma mistura homogênea de grande número de substâncias (lactose, glicerídeos, proteínas, sais, vitaminas, enzimas, etc.), das quais algumas então em emulsão, algumas em suspensão e outras em dissolução. A qualidade do leite como alimento e matéria-prima para a indústria de laticínios dependem de sua composição nutritiva e qualidade microbiológica (MARTINS, 2006).

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“…Co-cultura Os valores da composição química média dos leites e dos leites fermentados estão de acordo com aqueles encontrados na literatura (CUNHA et al, 2002;VENTUROSO et al, 2007;FANTI et al, 2008 Milchwissenschaft, v.59, n.5, p. 258-261, 2004. …”

Section: Pós-acidificação Acidez E Textura Do Leite Fermentado Duranunclassified

Efeito da associação de culturas iniciadoras e probióticas na acidificação, textura e viabilidade em leite fermentado

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Determinação da composição físico-química de produtos lácteos: estudo exploratório de comparação dos resultados obtidos por metodologia oficial e por ultra-som

Cited by 21 publications

References 8 publications

Physicochemical characterization and label comparison among diet yogurts sold in the city of Limoeiro do Norte – CE

Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures

Espectrômetro Por Ultra-Som: Viabilidade Como Analisador Físico-Quimica Do Leite

Efeito da associação de culturas iniciadoras e probióticas na acidificação, textura e viabilidade em leite fermentado

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