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The aim of this research was the development of flavored fermented beverages from whey cheese and fruit pulps with addition of probiotic cultures. The cultures Lactobacillus acidophilus and Bioyogur (Lactobacillus acidophilus and Streptococus thermophilus) were used. By means of a sensorial test of ordering, the level of pulps was defined. 5, 7 and 9% of guava, 20, 22 and 24% of acerola and 5, 7 and 9% of a mixture 70% guava and 30% of acerola were used. The products achieved satisfactory general characteristics. Sensorially all the products were rated good. Four fermented beverages were obtained with 1% culture of Bioyogur and fruit pulp. 0.15% of orange emulsion, 7% for guava, 22% for acerola and 7% for guava and acerola were defined. [ABSTRACT FROM AUTHOR]

The objective of this paper was to define the shelf life of probiotic fresh cheese from buffalo's whole milk with addition of Bifidobacterium bifidum and Lactobacillus casei, envase in polypropylene bottling of 200 mL and stored at 4 ºC. The product shelf life was determined by sensory rejection criterion microbiological qualities, and cellular viability. Control variable was acidity Shelf life was established by means to the graphic method for incomplete data in Weibull distribution. It is concluded that main properties affected were the odor and taste there it were the primary causes of deterioration. Shelf life was 15 days during witch it maintains a cellular viability of 108 UFC/g. [ABSTRACT FROM AUTHOR]

The aim of the paper was to evaluate probiotic cultured for the elaboration of a fermented whey drink. The whey was pasteurized to 75 °C during 15 minutes and the cultures: L acidophilus, L casei, L casei rhmnosus and the mix L casei L acidophilus (1:1) were proved. The cultures were inoculated to 4% and their acidity kinetic was evaluated. The selected culture variant was inoculated to 3 and 5% in pasteurized whey and the fermentation was realized at 42 ± 1 °C until 0,35% lactic acid. The better variant was the inoculation to 5%, which presented a viability of 109 cfu/mL in the product and the fermentation time was 3,45 h. The product presented a shelf live of 18 days. [ABSTRACT FROM AUTHOR]