Effect of filling the hot, absense of "head space" and use potassium sorbate stability in milk candy

Authors

  • Karoline Mikaelle de Paiva Soares
  • Jeanyara Letieri Marinho de Souza
  • Vilson Alves de Gois
  • Edna Maria Mendes Aroucha
  • Nicholas Morais Bezerra
  • Jean Berg Alves da Silva

DOI:

Keywords:

fresh milk, treatments, mold

Abstract

Samples of fresh milk were prepared in the laboratory of Food Technology of the University of the Semi-Arid. The type of filling these sweet set certain conditions that may affect the microbiological stability of fresh. Some treatments were conducted to evaluate the effect of the temperature of filling, the area of head "and the use of potassium sorbate on the stability of fresh milk. It was observed that the samples filled with the area of head, "the growth of mold was widespread, and a visual check of the possible development of these microorganisms. Samples prepared under these conditions, but using potassium sorbate, no growth of fungi, capable of visual observation. The temperature of the hot filling (75 ° C) filled with samples of head space, was relatively efficient in the stability of fresh milk stored, observing a small colony on one of the samples, probably from the development of spores from mold heat. Samples filled with cold "area of the head" showed no development of fungi.

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Published

2015-09-14

Issue

Vol. 4 No. 04 (2010): Jan. 4

Section

Tecnologia de alimentos

License

Copyright (c) 2010 Karoline Mikaelle de Paiva Soares, Jeanyara Letieri Marinho de Souza, Vilson Alves de Gois, Edna Maria Mendes Aroucha, Nicholas Morais Bezerra, Jean Berg Alves da Silva

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How to Cite

Effect of filling the hot, absense of "head space" and use potassium sorbate stability in milk candy. (2015). Pubvet, 4(04). https://ojs.pubvet.com.br/index.php/revista/article/view/2677

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