ShareFrozen yogurt. A study on viability of specific microbial flora.
[In Italian. / En italien.]
Author(s) : FRISON P., AGOSTINI V.
Type of article: Article
Summary
Performance of lactic bacterial flora, which represents the most relevant feature of the frozen yogurt health-issue, was analyzed. Among the stages of the described technological process, from the initial preparation of yogurt to the final product, six test-points were chosen in order to study microbial evolution. Though specific lactic bacteria (namely lactobacilli) are sensitive to negative environment, frozen yogurt contains a conspicuous population of specific acidifying microorganisms: Lactobacillus delbruekii subs bulgaricus and Streptococcus thermophilus.
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1992-2885
- Languages: Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 30 - n. 299
- Publication date: 1991/12
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Milk and dairy products
- Keywords: Microbiology; Yoghurt; Dairy product; Freezing
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