Effect of freeze-drying and storage on the microbiological and physical properties of AB-yoghurt.

Type of article: Article

Summary

In freeze-dried yoghurt powders, bacterial population was 0.25 to 2 log lower than in the fresh product. L. bulgaricus was the most sensitive bacteria to freeze drying. Variable counts of L. acidophilus and Bifidobacterium spp. in the yoghurt powders were less than the recommended minimum after 27 days of storage. Reincubation of the yoghurt powder did not increase viable population of the yoghurt bacteria. L. acidophilus did not survive at sufficient populations in yoghurt prepared from commercial yoghurt powders after 1 week of refrigerated storage.

Details

Original title: Effect of freeze-drying and storage on the microbiological and physical properties of AB-yoghurt.
Record ID : 1998-3015
Languages: English
Source: Milchwissenschaft - vol. 52 - n. 7
Publication date: 1997
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Milk and dairy products
Keywords: Freeze-drying; Microbiology; Yoghurt; Quality; Physical property; Dairy product