ShareCHANGES IN ACIDITY AND STARTER BACTERIA IN COMMERCIAL YOGURTS DURING STORAGE.
Author(s) : SINHA R. P., MODLER H. W., EMMONS D. B.
Type of article: Article
Summary
SAMPLINGS ARE CARRIED OUT FROM 6 LOTS OF YOGURTS STORED AT 277, 280 AND 283 K (4, 7 AND 10 DEG C) FOR 4 WEEKS. MEASUREMENTS OF PH SHOW IMPORTANT VARIATIONS BETWEEN LOTS. FOR 2 LOTS, THE PH REMAINS RELATIVELY HIGH AND CONSTANT DURING STORAGE. AT 283 K, THE LACTOBACILLUS AND STREPTOCOCCUS CONTENT IS LARGELY MODIFIED ; THERE ARE POSSIBLE DIFFERENCES BETWEEN YEASTS AS FAR AS THEIR ABILITY TO CONTROL PH IS CONCERNED. ES(Bibliogr. int. CDIUPA-CNRS, FR., 89-210-249207.
Details
- Original title: CHANGES IN ACIDITY AND STARTER BACTERIA IN COMMERCIAL YOGURTS DURING STORAGE.
- Record ID : 1990-0697
- Languages: English
- Source: Cult. Dairy Prod. J. - vol. 24 - n. 2
- Publication date: 1989
Links
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Indexing
- Themes: Milk and dairy products
- Keywords: Microbiology; Lactobacillus; Yoghurt; Chilling; Dairy product; Ph
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