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Characteristics of cultured milks, yoghurt and probiotic yoghurts prepared from pre-refrigerated milks.

Author(s) : SRINIVAS H., PRABHA R., SHANKAR P. A.

Type of article: Article

Summary

In raw milk samples stored at refrigeration temperature (7 more or less 1 deg C), the physico-chemical changes increased, as the storage period increased leading to clot-on-boiling test positive by 6th day of storage. The counts of all types of psychrotrophic bacteria greatly increased, while the counts of other types of bacteria appreciably increased during refrigerated storage. Values, in respect of certain characteristics are compared, for acidophilus-cultured milk (from refrigerated or fresh milk), lactis cultured milk (from refrigerated milk) and diacetylactis cultured milk (from refrigerated milk).

Details

  • Original title: Characteristics of cultured milks, yoghurt and probiotic yoghurts prepared from pre-refrigerated milks.
  • Record ID : 1998-1778
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 34 - n. 2
  • Publication date: 1997/03
  • Document available for consultation in the library of the IIR headquarters only.

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