Alternative process for the preservation of coconut milk produced for commercial use
DOI:
https://doi.org/10.1590/S1678-3921.pab1989.v24.15916Keywords:
processing, acidification, stability, Cocos nuciferaAbstract
The present study is concerned with acidification of coconut (Cocos nucifera L.) milk with different acids (citric, malic, lactic, phosphoric and tartaric) to pH values between 4.2 and 4.4. The product was stored in 200 ml bottles and under thermal processing in boiling water for 30 minutes. A microbiological and physical-chemical evaluation of the product was carried out immediately after processing and every 30 days after that for a period of 150 days of storage. The acidification and the thermal processing used, proved to be efficient for the preservation of the product and no development of microorganisms or undesirable alterations were observed. All the acids tested proved to be efficient for the acidification of the coconut milk from the physical-chemical, chemical, physical and microbiological points of view.
