Acta Scientiarum

http://www.uem.br/acta
ISSN printed: 1679-9291
ISSN on-line: 1807-8648
Doi: 10.4025/actascihealthsci.v35i1.11939

Microbiological, physical, chemical and sensory characteristics of

milk fermented with Lactobacillus plantarum
Aloisio Henrique Pereira de Souza1,3*, Giselle Aparecida Nobre Costa2, Lucia Helena da Silva
Miglioranza2, Luciana Furlaneto-Maia3 and Ana Flavia de Oliveira3
1
Centro de Ciências Agrárias, Programa de Pós-graduação em Ciência de Alimentos, Universidade Estadual de Maringá, Av. Colombo, 5790,
87020-900, Maringá, Paraná, Brazil. 2Departamento de Ciência e Tecnologia de Tecnologia, Universidade Norte do Paraná, Londrina, Paraná,
Brazil. 3Universidade Tecnológica Federal do Paraná, Londrina, Paraná, Brazil. *Author for correspondence. E-mail: aloisio_rick17@yahoo.com.br

ABSTRACT. This study developed a fermented milk with Lactobacillus plantarum and evaluated its
microbiological, physical-chemical and sensory characteristics during 70 days of storage at 10ºC. The study
analyzed the counts of total viable cells, total and thermotolerant coliforms, yeast and mold; acidity, pH,
ash, fat and total solids; sensory evaluation and purchase intention of the final product by consumers.
Nutrition information was compared with seven commercial brands of fermented dairy products. The
final formula contained 10% sugar, 6% milk powder and 4% microbial inoculum. The final product was
fat-free. Acidity, ash content and total solids were stable during storage, unlike pH. No total or
thermotolerant coliforms, yeast or mold were detected. L. plantarum counts ranged from 10.1 Log10 CFU
mL-1 at the beginning to 8.9 Log10 CFU mL-1 at the end of the storage period. The product had good
acceptance and high purchase intent. The nutrition information of fermented milk was similar to those of
commercial brands evaluated. L. plantarum demonstrated good viability in fermented milk, and although
not considered a probiotic food in Brazil, it is promising for the production of foods with functional
properties and/or health claims.
Keywords: fermented dairy products, viability of lactic acid bacteria, shelf life of fermented milk products, probiotic.

Caracterização microbiológica, físico-química e sensorial de leite fermentado com

Lactobacillus plantarum
RESUMO. Desenvolveu-se uma formulação de leite fermentado com Lactobacillus plantarum e avaliou-se
seu comportamento microbiológico, físico-químico e sensorial durante 70 dias de armazenamento em
refrigeração. Foi analisada a contagem total de células viáveis de Lactobacillus plantarum, coliformes totais e
termotolerantes, e bolores e leveduras; acidez titulável, pH, teor de cinzas, gordura e extrato seco total;
análise sensorial e intenção de compra do produto final. A informação nutricional do produto foi elaborada
e comparada a sete leites fermentados. A formulação final conteve 10% de açúcar, 6% de leite em pó e 4%
de inóculo microbiano. O produto final foi isento de gordura. A acidez, os teores de cinzas e o extrato seco
total foram estáveis durante a estocagem, diferentemente do pH. Não foi detectada a presença de
coliformes totais e termotolerantes, bolores e leveduras. A contagem do L. plantarum variou de 10,1 a 8,9
Log10 UFC mL-1, no início e final da estocagem. Obteve-se boa aceitação e intenção de compra do produto
final. A informação nutricional do leite fermentado foi semelhante às marcas comerciais avaliadas. L.
plantarum apresentou boa viabilidade em leite fermentado, e, embora não seja considerado um alimento
probiótico no Brasil, o mesmo é promissor na produção de alimentos com propriedades funcionais e/ou de
saúde.
Palavras-chave: produtos fermentados do leite, viabilidade de culturas láticas, vida útil de lácteos fermentados, probiótico.

Introduction (FERREIRA, 1999). According to Brazilian legislation,

its definition and parameters of identity and quality are
Fermented milk is defined as a dairy product that
defined by the Ministry of Agriculture, Livestock and
during the fermentation process had its nutritional
Food Supply (BRASIL, 2000a).
aspects as well as its physical and chemical sensory
Several microorganism used in production of
aspects changed. This process is a result of the activity
fermented milks are currently considered as
of several microorganisms that use milk as substrate, as probiotics, i.e., live microorganisms that, when
well as the different dairy types, like whole milk, skim, ingested at a given amount, promote, beyond basic
partially skimmed, fortified or modified milk nutrition, health benefits (BOYLSTON et al.,
Acta Scientiarum. Health Sciences Maringá, v. 35, n. 1, p. 125-131, Jan.-June, 2013
126 Souza et al.

2004). Among these, stood out the improvement of the benefits to consumer health. In this way, the
the defenses of intestinal mucosa against pathogens goal of this study was to develop a formulation of
and the balance of microbiota after taking fermented milk using L. plantarum, and to evaluate
antibiotics, and help in lactose digestion in intolerant its microbiological behavior, as well as its physical,
individuals, stimulate immune system, relieve
chemical and sensory features along 70 days of
constipation, increase absorption of minerals, and
refrigerated storage, since to date there are no
promote the production of vitamins. Some studies
have reported the decrease in risk of colon cancer, reports of its use in dairy products in domestic
cardiovascular disease, decrease in cholesterol, market.
antihypertensive effect, reduction in the ulcerative
activity of Helicobacter pylori, control of colitis caused Material and methods
by rotavirus or Clostridium difficile and prevention of We developed a formulation of fermented milk
urogenital infections (TUOHY et al., 2003).
containing L. plantarum with a sample of
In Brazil, the species approved by the National
reconstituted milk plus sugar. During the storage
Health Surveillance Agency (ANVISA), for
period, we evaluated: total count of viable cells of L.
purposes of functional and/or health claims, with
plantarum, total and thermotolerant coliforms, yeast
probiotics characteristics, are: Lactobacillus acidophilus,
and mold count, titratable acidity, pH, ash content,
Lactobacillus casei Shirota, Lactobacillus casei variety
fat and total solids, acceptance and purchase intent
rhamnosus, Lactobacillus casei variety defensis,
of the final product, and nutritional information and
Lactobacillus paracasei, Lactococcus lactis, Bifidobacterium
comparison with seven trademarks.
animallis (including the subspecies B. lactis),
Bifidobacterium longum and Enterococcus faecium Development and processing of the fermented milk
(BRASIL, 2008). For developing the fermented milk a commercial
Lactobacillus plantarum belongs to the group of strain of Lactobacillus plantarum BG112 (Sacco® -
lactic acid bacteria that have heterofermentative Brazil) was used along with skimmed milk powder.
metabolism (CLAESSON et al., 2007). This Fifteen different formulations (Table 1) were
microorganism has a long history of natural developed, which were sensorially analyzed to
occurrence and safe use in a variety of food survey the main characteristics of the product, to
products, and clinical studies emphasize these select the promising formulation, and to evaluate the
desirable characteristics for its use in human beings shelf life of the product. The formulation with the
(VRIES et al., 2006). However, the ANVISA does best sensory characteristics was the one with 4% of
not recognize it as a probiotics, although this inoculum, 6% of skimmed milk powder (SM) and
microorganism is used in several European Union 10% of refined sugar, this being the final
countries like Germany, France, Italy, among others, formulation.
and by the United States. The preparation of the inoculum was performed
The consumption of fermented milk is widely with the activation of the culture in 100 mL of
associated with the presence of lactobacilli in the sterile 10% SM, with subsequent addition of 1.5 g of
formulation, due to desirable sensory characteristics the freeze-dried culture, followed by incubation for
promoted by these microorganisms, associated with 6-8h at 37ºC or until clot formation.
Table 1. Formulations tested for the elaboration of the final product.
Experimental design
Groups Ingredients Inoculum Acidity (% lactic acid) Sensory characteristics
4% SM+ + 8% Sugar 4% 0.60-0.70 Little sweet
4% SM + 7% Sugar 4% 0.60-0.70 Tasteless/Unstable/Lumpy
4% SM + 6% Sugar 4% 0.60-0.70 Sour flavor
5% SM + 8% Sugar 4% 0.60-0.70 Little sweet
1 5% SM + 7% Sugar 4% 0.60-0.70 Tasteless / Lumpy
5% SM + 6% Sugar 4% 0.60-0.70 Less acidic flavor
6% SM + 8% Sugar 4% 0.60-0.70 Little sweet
6% SM + 7% Sugar 4% 0.60-0.70 Consistent/Viscous
6% SM + 6% Sugar 4% 0.60-0.70 Pleasant acidity
10% SM + 10% Sugar 4% 0.60-0.70 Sweet / Pleasant acidity
2 10% SM + 10% Sugar 4% 0.85-0.90 Sour flavor
10% SM + 10% Sugar 4% 1.45-1.50 Spoiled flavor
4% SM + 10% Sugar 4% 0.60-0.70 Tasteless / Sweet / Lumpy
3 5% SM + 10% Sugar 4% 0.60-0.70 Sweet / Lumpy
6% SM + 10% Sugar 4% 0.60-0.70 Consistent/ Viscous /Pleasant acidity
+ SM – Skimmed milk powder.

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Milk fermented with Lactobacillus plantarum 127

The production of the fermented milk was made The determination of total solids and ash content
through weighing the dry ingredients (sugar and were made at T0; T28; T56 and T70 at 4ºC in
skimmed milk powder), addition of distilled water triplicate. At first, it was analyzed the total solids by
and mixing the solution, and the filling was done the gravimetric method for milk, according to
using high density polyethylene bottles, previously Pereira et al. (2001). The fat analysis was determined
washed and sanitized with hypochlorite solution at only at T0, once this nutrient was absent from the
200 mg kg-1 of active chlorine. Then, the product formulation.
was sterilized in an autoclave at 121ºC for 15 min. Sensory analysis
and subsequent cooling at 10ºC. It was inoculated
4% of milk culture of L. plantarum at room For sensory analysis during the storage, we
temperature and incubated at 37ºC for 10h. proceeded with the acceptance test at the storage
times T0 and T70, being analyzed the attributes:
Microbiological analysis color, sweetness, acidity, viscosity and overall
The total count of viable cells of L. plantarum was evaluation. A team of 50 volunteers untrained tasters
made to monitor this organism over storage time. and possible potential consumers of the product
Also total and thermotolerant coliforms were evaluated the samples through a structured 7 point-
quantified aiming the safety for sensory analysis, and hedonic scale (1 = dislike very much, and 7 = like
the count of yeast and mold, in order to evaluate very much) (FERREIRA et al., 2001). The samples
possible contaminations in the final product. were presented in randomized complete blocks
For the analysis of total count of viable cells, an design, aiming to enhance the comparison between
aliquot of 1 mL was taken from the final the samples. We calculated the acceptability index
formulation at the times T0, T14, T28, T42, T56 (AI) of the product (mean of overall acceptance x
and T70, followed by serial dilution (in peptone 100 / 7) and a minimum of 70% of AI was used as a
water – Himedia) and seeded in De Man-Rogosa- threshold to consider that the product was well
Sharpe agar (MRS - Himedia). The plates were accepted by the consumers (DUTCOSKY, 1996).
incubated at 37ºC for 72h under aerobic conditions. To complement the study, a questionnaire was
All platings were performed in quadruplicate. applied to the tasters for characterization. At the end
The analysis of total and thermotolerant of sensory test, a purchase intent test was done,
coliforms was carried out using the multiple tube
using a 5 points-scale (1 = certainly would not buy,
technique. The inoculations took place directly in
and 5 = certainly would buy) to verify the possible
series of three tubes containing lactose bile brilliant
purchase intent of the developed formulation.
green broth (CLVBB - Himedia) and EC broth
(Himedia), with Durhan tubes, followed by Development of the nutrition label and comparison with
incubation at 37ºC and 45ºC for 24-48h, commercial formulations
respectively, according to Silva et al. (2001). These The nutrition label of the product was elaborated
analyses occurred at time zero (T0), at the end of
and compared with nutrition information on labels
fermentation, and after seven days (T7), to verify the
of fermented milks of trademarks established in
presence of these microorganisms.
Brazilian market. For the calculation of nutrition
Yeast and mold count was undertaken on potato
dextrose agar medium (BDA - Himedia) acidified information we used the nutrition data of sugar
with solution of tartaric acid (10%) and incubated at available in the Brazilian Food Composition Table
25ºC for 120h (SILVA et al., 2001). It was (NEPA, 2004) and of the milk powder, with the data
performed at T0 and then every 14 days, by the end available on the product label. The serving of the
of the experiment. product was taken from the Resolution RDC 359
(BRASIL, 2000b) and the calculation and
Physical and chemical analyses presentation of nutrition information followed the
Physical and chemical analyses occurred at one proposed by the RDC 360 (BRASIL, 2000c).
distinct times. It was examined the titratable acidity,
Ethical aspects
pH, content of ash and fat, according to standards
established by the Instituto Adolfo Lutz (IAL, 2008). The present study was approved by the Research
The titratable acidity and the pH were performed in Bioethics and Ethics Committee of the Santa Casa
triplicate with two repetitions, during fermentation of Londrina, under the protocol number 028/2009,
and at all the storage times (T0, T14, T28, T42, T56 to accomplish sensory tests. All the tasters signed the
and T70), for monitoring and process control. consent form before performing sensory analyses.

Acta Scientiarum. Health Sciences Maringá, v. 35, n. 1, p. 125-131, Jan.-June, 2013

128 Souza et al.

Statistical analysis in cited times. There was no growth of yeast and

The results were tested by an analysis of variance mold, total and thermotolerant coliforms in the
(Anova) and the mean values were compared using analyzed storage times, indicating good hygienic and
the Tukey’s test, with the aid of the software sanitary conditions in the beginning and along the
BioEstat®, version 5.0 (2007). The significance level storage time.
adopted was p < 0.05 to reject the null hypothesis.
Table 2. Mean value1 and standard deviation of the count of L.
plantarum, acidity and pH at the different storage times of the
Results and discussion fermented milk.
As presented in experimental design, the Storage time 2
Count of Log10 3
Acidity 3
pH
preliminary tests were divided into three groups to (days) (CFU mL-1) (% lactic acid)
0 10.12a ± 0.02 0.70a ± 0.02 a
4.19 ± 0.02
guarantee desirable sensory characteristics for 14 10.52b ± 0.05 0.67a ± 0.04 3.78b ± 0.01
fermented milk, and to establish production 28 9.02c ± 0.22 0.67a ± 0.02 4.03c ± 0.01
42 9.10c ± 0.13 0.66a ± 0.02 4.11d ± 0.04
parameters with the present strain (BG 112). In the 56 9.36d ± 0.13 0.67a ± 0.02 4.02c ± 0.02
first group, prototypes were developed to test 70 8.92d ± 0.17 0.68a ± 0.03 4.05c ± 0.02
different concentrations of skimmed milk powder
1
Mean values followed by the same letters are not different by Tukey’s test (p < 0.05);
2
Data analyzed in quadruplicate; 3Data analyzed in quadruplicate.
(SM – first variable) and of sugar (second variable).
It was verified that within the same concentration of The count of viable cells was performed every 14
milk, no difference was found as for sweetness, days after processing. According to Brasil (2008), the
physical aspect and acidic taste. The formulation minimum count required is from 108 to
containing SM 6% presented desirable texture 109 CFU mL-1 or CFU g-1 in daily recommendation
In the second group, it was evaluated the of the product ready for consumption, in order to it
influence of the content of lactic acid in the be characterized as probiotics. None of the storage
fermented milk, as a criterion in the processing times presented count below this threshold.
control and its maintenance during storage. The However it was verified a drop of two log cycles in
higher the acidity of the sample, the lower its 70 days of storage.
acceptance, being required a product with The fermented milk developed with L. plantarum
0.60-0.70% of lactic acid (Table 1). could claim functional and/or health properties,
In the third group we sought to verify the since it met the existing legislation in relation to its
difference in the concentration of milk, on the microbiological viability during the study period
sensory characteristics of the product. The under refrigeration. Nevertheless, the
formulation with SM at 6 and 10% of sugar had microorganism despite having a history of safe use
pleasant sensory features, probably due to higher in the industry and be linked with food products in
concentration of sugar and low acidity in relation to countries belonging to European Union, it is not yet
the other studied formulations, in addition to considered as probiotics by Brasil (2008).
characteristics close to the similar products available No significant difference (p < 0.05) was detected
in market (Table 1). in acidity along storage time of the fermented milk
The fermentation kinetics was determined by (Table 2). Zacarchenco and Massaguer-Roig (2004)
preliminary tests, with monitoring of fermentation evaluated the post-acidification effect during the
time through the analyses of pH and acidity, being storage of milk fermented with Streptococcus
checked the time of 10h in continuous process to get thermophillus, B. longum and L. acidophilus, and the
the product. Antunes et al. (2004) verified that it was authors verified variations in titratable acidity and
necessary a fermentation time of about 20h, with pH during 21 storage days. Oliveira and Damin
incubation at 21ºC until achieving pH 5.00 ± 0.10, (2003) developed different formulations of
in a product fermented with B. animalis lactis. fermented milk using blends containing 50%
A reduced fermentation time results in lower S. thermophilus and 50% (v v-1) L. delbrueckii bulgaricus,
manufacturing costs and thus higher interest by L. acidophilus and L. rhamnosus, being verified post-
food industry and technology. acidification at one and seven days of storage.
The count of viable cells in relation to the Log10 The pH throughout the experiment ranged from
CFU mL-1, pH and the acidity were monitored 3.78 to 4.19 with extremes at the 0 and 14 days of
during the fermentation, and later in storage, as storage (Table 2), which commonly occurs in
presented in Table 2. The number of cells of studies with fermented products. According to
L. plantarum was 8.43 and 10.11, at the start and end Ferreira (1999), pH is important from technological
of fermentation, respectively, in addition to pH and point of view because it allow determining some
acidity of 0.17 and 0.70%; 6.26 and 4.19, respectively parameters of processing, as for example at pH 4.7
Acta Scientiarum. Health Sciences Maringá, v. 35, n. 1, p. 125-131, Jan.-June, 2013
Milk fermented with Lactobacillus plantarum 129

occurs the casein precipitation once its isoelectric ranging from ‘like slightly’ to ‘like moderately’,
point is reached, but a sudden pH decrease around which in practice means that the product had good
3.70 indicates the proteolysis of the product. acceptance of sensory characteristics in these
However, these characteristics are able to inhibit the attributes evaluated at T0 and T70, with good
development of pathogenic microorganisms (VRIES acceptability indices of 84.3% and 75.7%,
et al., 2006). respectively.
As listed in Table 3, the content of ash and total
solids was not significantly different between Table 4. Mean value1 and standard deviation of the acceptance by
attributes: color, sweetness, acidity viscosity, overall grade, and
assessed storage times (p < 0.05). Nevertheless, the acceptability index of the product at T0 and T70.
fat content was absent in the product. Thamer and
Time
Penna (2006) elaborated different formulations of (days)
Color Sweetness Acidity Viscosity Overall AI2
probiotic fermented milk drinks plus prebiotic and 0 a a a a
6.0 ±1.17 5.8 ±1.13 6.0 ±1.14 5.7 ±1.23 5.9 ±1.00 84.3% a

70 5.4b±1.31 5.0b±1.52 5.1b±1.36 5.4a±1.30 5.3b±1.02 75.7%

observed that the experiment, with a formulation of 1
Mean values followed by the same letters in the columns are not different by Tukey’s
8% of milk base of which 45-55% corresponded to test (p < 0.05). 2AI: acceptability index of the product, based on the overall grade (mean
x 100/7). Scale used: 1 = dislike very much, and 7 = like very much.
whey powder, 6% of sugar and 1% of
fructooligosaccharide, obtained, on average, 0% fat, In the purchase intent test, it was verified the
15.70% total solid and 0.61% ash, values similar to potential consumption of fermented milk
those obtained in the present study, although being developed, and 68% of the tasters would certainly
different products. buy/probably would buy the product. This is an
important result for marketing researches, because
Table 3. Mean value1 and standard deviation of ash and total
solids in the different storage times of fermented milk. one can predict about a possible market niche for
2 2
the product in question, since good tools are used to
Storage time (days) Ash (%) Total solids (%)
0 0.58a ± 0.01 15.40a ± 1.20 insert product into the market.
28 0.58a ± 0.01 14.96a ± 0.02 In the Table 5 is presented the nutrition
56 0.57a ± 0.01 15.13a ± 0.03
70 0.57a ± 0.01 15.05a ± 0.03 information of the milk fermented with
1
Mean values followed by the same letters in the columns are not different by Tukey’s L. plantarum. It can be observed that the product has
test (p < 0.05); 2Data analyzed in quadruplicate.
carbohydrate and proteins but is free of fat and
Determinations made by Venturoso et al. (2007), fibers. Comparing the results of nutrition
with three samples of commercial fermented milk information of the formulation elaborated, in
and in three different batches, obtained values relation to the seven trademarks of fermented milks,
between 11-19.7 and 0%, respectively, of fat free dry in 100 g of product (Table 6), it is observed that the
extract, and lipid. Most studies involving the milk fermented with L. plantarum had nutrition
development of milk-based fermented beverages, information similar to other fermented milks
like fermented milk, yogurt, and milk drink, has available on the market, except for brands D and G
found reduced content or even the absence of fat that had fat in their nutritional composition.
(ANTUNES et al., 2004; THAMER; PENNA, The daily value (DV) of energy based on a 2.000
2006; VENTUROSO et al., 2007). Considering the kcal diet of the milk fermented with L. plantarum
percentage of minerals, similar contents (0.60- was 7%, similar to other five brands assessed, except
0.73%) were found in commercial yogurt (RODAS for the brands E and F, which presented lower
et al., 2001). energy values per 100 mL of the product.
The sensory analysis was conducted by a team of
judges consisting of 50 untrained volunteer tasters, Table 5. Nutrition information of the fermented milk developed
with L. plantarum.
mostly (76%) students, 66% females, and 50% aged
17-10 years. All the tasters were considered as Nutrition information
1 serving = 200 mL of fermented milk (1 medium cup)
possible potential consumers, once they affirmed to Amount per serving % DV (*)
like fermented milk and consumed frequently this Energy value 127 kcal or 541 kJ 6%
Carbohydrate 26 g 9%
product. The results of the acceptance test can be Protein 5.8 g 8%
observed in Table 4. Total fat 0g 0%
Saturated fat 0g 0%
A significant difference (p < 0.05) was verified Trans fat 0g **
between the initial and final mean values of the Total fiber 0g 0%
attributes color, sweetness, acidity and overall grade Sodium 85 mg 3.5%
*DV – Daily Values are based on a diet of 2.000 kcal or 8.400 kJ. Your daily values can
of the product. However, when verified the mean be higher or lower depending on your calorie needs. **% DV Not established.
grade in the scales, one can realize small differences, Ingredients: Water, sugar, powdered milk, yeast milk. Does not contain gluten.

Acta Scientiarum. Health Sciences Maringá, v. 35, n. 1, p. 125-131, Jan.-June, 2013

130 Souza et al.

Table 6. Nutrition information of the fermented milk compared with seven trademarks already established in the market.
Nutrients in Trademarks
100 g of the product Control1 A B C D E F G
Calorie 64 kcal 74 kcal 64 kcal 68 kcal 79 kcal 31 kcal 38 kcal 82 kcal
Carbohydrate 13 g 16.5 g 14 g 14.5 g 13.5 g 4.9 g 7g 14.5 g
Protein 2.9 g 2g 2g 2g 2.7 g 2.5 g 3g 2.7 g
Total fat 0g 0g 0g 0g 1.6 g 0g 0g 1.6 g
Saturated fat 0g 0g 0g 0g 1g 0g 0g 1g
Trans fat 0g 0g 0g 0g 0g 0g 0g 0g
Fiber 0g 0g 0g 0g 0g 0g 0g 0.65 g
Sodium 42.5 mg 37.5 mg 32.5 mg 32 mg 46 mg 41 mg 43.5 mg 46 mg
1
The fermented milk developed was considered as control to compare with commercial brands.

As for the content of total, saturated, and trans Acknowledgements

fats, only two commercial brands had the two first, To Sacco® Company, for donating the
and the last sort of fat was absent in all brands. Due commercial strain of Lactobacillus plantarum BG112;
to changes in eating habits and the rise in to Dr. Marly Sayuri Katsuda, for her assistance
overweight of Brazilian population, the trend is to during the research, and to the State University of
exclude or reduce the intake of fat-rich foods, in this Londrina and Federal Technological University of
way, the product developed in this study met this Paraná (Londrina Campus ), for providing resources
purpose. and technology to develop the study.
Among all fermented milks examined available
on the marked, only two claimed functional and/or References
health properties, two contained phenylalanine, ANTUNES, A. E. C.; CAZETTO, T. F.; BOLINI, H.
three had gluten and trace amounts of cashew nut M. A. Skim yogurts added by whey protein concentrate:
informed in the label. The presence of texture profile, syneresis and sensorial analysis.
Alimentos e Nutrição, v. 15, n. 2, p. 107-114, 2004.
phenylalanine, gluten and cashew nut may limit the
BOYLSTON, T. D.; VINDEROLA, C. G.; GHODDUSI,
consumption of these drinks, by excluding
H. B.; HEINHEIMER, J. A. Incorporation of bifidobacteria
population groups, potential consumers of the into cheeses: challenges and rewards. International Dairy
product. It is worth emphasizing that none of these Journal, v. 14, n. 5, p. 375-387, 2004.
products met the legislation in relation to individual BRASIL. Ministério da Agricultura, Pecuária e do
serving recommended for fermented milk, because Abastecimento. Resolução n. 5, de 13 novembro de 2000.
according to Brasil (2000b) the serving should be Aprova os Padrões de identidade e qualidade de leites
200 mL, but all the products brought the label fermentados (declarações relacionadas aos padrões de
identidade e qualidade), constantes do anexo desta
information considering the sales volume.
Resolução. Diário Oficial [da] República Federativa
do Brasil. Brasília: Poder Executivo, 2000a.
Conclusion BRASIL. Ministério da Saúde. Agência Nacional de
It was possible to develop a formulation of Vigilância Sanitária. Resolução n. 359, de 22 de dezembro
de 2000. Aprova o Regulamento Técnico referente às
fermented milk with L. plantarum stable in relation
Porções de Alimentos Embalados para Fins de Rotulagem
to physical and chemical characteristics. Besides that, Nutricional, constantes do anexo desta Resolução. Diário
the cell viability of L. plantarum was above the Oficial [da] República Federativa do Brasil. Brasília:
minimum required by Brazilian food legislation Poder Executivo, 2000b.
with claims of functional and/or health properties to BRASIL. Ministério da Saúde. Agência Nacional de
be characterized as a probiotic food, for a period of Vigilância Sanitária. Resolução n. 360, de 23 de dezembro
70 storage days at 4ºC. There was no development de 2000. Aprova o Regulamento Técnico referente à
Rotulagem Nutricional de Alimentos Embalados,
of total and thermotolerant coliforms, nor yeast and
constantes do anexo desta Resolução. Diário Oficial
mold. The product had good sensory acceptance [da] República Federativa do Brasil. Brasília: Poder
from beginning to end of shelf life, good purchase Executivo, 2000c.
intent by consumers, in addition to nutritional BRASIL. Ministério da Saúde. Agência Nacional de
characteristics similar to fermented milks sold in Vigilância Sanitária. IX - Lista de alegações de
Brazil. Additionally, L. plantarum featured a good propriedade funcional, atualizado em julho de 2008.
viability in fermented milk, and although not Aprova a lista de Alimentos com Alegações de Propriedades
Funcionais e/ou de Saúde, Novos Alimentos/Ingredientes,
considered a probiotics by Brazilian law, it is a
Substâncias Bioativas e Probióticos, constantes nesta lista.
promising microorganism to produce foods with Available from: <http://www.anvisa.gov.br/alimentos/
functional and/or health properties. comissoes/tecno_lista_alega.htm>. Access on: Dec. 10, 2009.
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