ShareINCIDENCE 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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Indexing
- Themes: Milk and dairy products
- Keywords: Microbiology; Yoghurt; Chilling; Psychrotroph; Dairy product
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