Elaboração de bebida láctea adicionada de polpa de fruta de cajá, graviola e tamarindo

Sensory profile of fermented milk drink with yellow mombin (Spondiasmobin L.) and the addition of (Crotonblanchetianus Baill) essential oil

“…In addition to that, the pH was much below other fermented products, which are generally a little acidic. The same can be seen in Silva et al (2018), who carried out pH measurements from the beginning until the end of the production of fermented milk drinks with yellow mombin, soursop, and tamarind pulp and observed an initial pH of 6.54. However, after 5 hours of fermentation, it reached 4.67.…”