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INCIDENCE AND EVOLUTION OF PSYCHROTROPHIC BACTERIA IN COMMERCIAL YOGURT KEPT IN COLD STORAGE.

Author(s) : JORDANO R.

Type of article: Article

Summary

THE PRESENCE OF PSYCHROTROPHS AND THEIR GROWTH ARE STUDIED IN 80 SAMPLES OF PLAIN YOGURTS FROM TWO PROCESS LINES, STORED FOR ONE MONTH AT 280 K (7 DEG C). 26.25% OF THE POTS ARE CONTAMINATED. IN BOTH LOTS, 10% OF THE SAMPLES CONTAINED MORE THAN 10 CFU/GRAMME. AT THE END OF THE STORAGE PERIOD, THIS PROPORTION DECREASED SLIGHTLY. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-249216.

Details

  • Original title: INCIDENCE AND EVOLUTION OF PSYCHROTROPHIC BACTERIA IN COMMERCIAL YOGURT KEPT IN COLD STORAGE.
  • Record ID : 1990-0699
  • Languages: English
  • Source: Microbiol. Aliments Nutr. - vol. 6 - n. 4
  • Publication date: 1988

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