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Microbial changes in natural and algal yoghurts during storage.

Author(s) : VARGA L., SZIGETI J.

Type of article: Article

Summary

Storage experiments were carried out so as to study the changes in the microbial flora of stirred yoghurt samples enriched with a microalgal biomass and in that of control samples for 35 days at 4 °C and 15 days at 15 °C. Along with the microbiological investigations, the pH of the samples was also measured. A characteristic viable cell count of over 100 million CFU/g was detected both in the control and in the algal yoghurt samples, regardless of storage temperature. However, the viable cell counts were significantly higher in the case of the algal yoghurt at 4 °C. Detailed information given.

Details

  • Original title: Microbial changes in natural and algal yoghurts during storage.
  • Record ID : 2000-2015
  • Languages: English
  • Source: Acta Aliment. - vol. 27 - n. 2
  • Publication date: 1998/06
  • Document available for consultation in the library of the IIR headquarters only.

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