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Frozen 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.

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