ShareComposition and number of viable Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in refrigerated non-fat and low-fat yogurts available at retail outlets.
Author(s) : ROBERTS R. F., MAUST J. M.
Type of article: Article
Summary
Results of chemical and microbiological analyses of 29 samples of yogurts, with and without vanilla flavour. Determination of their microflora and the number of lactic bacteria. Research on the relationship between microflora, fat content and the concentration in yogurt of dry matter and proteins.
Details
- Original title: Composition and number of viable Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in refrigerated non-fat and low-fat yogurts available at retail outlets.
- Record ID : 1996-2978
- Languages: English
- Source: Cult. Dairy Prod. J. - vol. 30 - n. 4
- Publication date: 1995
Links
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Indexing
- Themes: Milk and dairy products
- Keywords: Microbiology; Lactobacillus; Yoghurt; Chilling; Streptococcus; Dairy product; Distribution; Dietetics
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