ShareEffect of pH on survival of Bifidobacterium bifidum and Lactobacillus acidophilus in frozen fermented dairy desserts.
Author(s) : LAROIA S., MARTIN J. H.
Type of article: Article
Summary
Resistance of these bacteria in three fermented dairy products having a pH of 3.9-4.6 or 5.6-5.8 was investigated during 8 weeks storage at -29 deg C. L. acidophilus was detected in all products at the end of storage, in contrast to B. bifidum, which was not detected in the low pH products.
Details
- Original title: Effect of pH on survival of Bifidobacterium bifidum and Lactobacillus acidophilus in frozen fermented dairy desserts.
- Record ID : 1992-2884
- Languages: English
- Source: Cult. Dairy Prod. J. - vol. 26 - n. 4
- Publication date: 1991
Links
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Indexing
- Themes: Milk and dairy products
- Keywords: Milk; Lactobacillus; Survival; Dairy product; Ph; Fermentation; Freezing
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