Use of microcrystalline cellular in fermented milk

Abstract

The obtaining of a clot probiótic fermented milk with addition of microcrystalline cellulose (MCC) of national production as source of insoluble dietary fiber was evaluated. Runs to laboratory scale to define the formulation of the product with addition of MCC were done. Three levels of fiber (2.5; 3.75 and 5.0 %) and phosphate starch like stabilizer (0.75; 1.0 and 1.25 %) were studied. It was obtained as the optimum level 2.5 % of MCC and 1.20 % of stabilizer in the clot product. The global quality indexes were adecuate. The results of the massive acceptance test showed approaches in the category among I like and I like a lot.