Use of cornstarch in stirred fermented milk

Abstract

The use of cornstarch native was evaluated in the production of a stirred fermented milk to improve its viscosity. Doses of the native cornstarch and the non fat milk solids content in milk to produce stirred fermented milk were evaluated. Final product was characterised in physical, chemical, microbiological and reological parameters. Sensory evaluation showed that native cornstarch increased the viscosity of the product with at 1.2% and 8.5% of non fat milk solids.