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MICROBIOLOGICAL QUALITY OF QUARG AND QUARG-BASED DESSERTS.

[In Czech. / En tchèque.]

Author(s) : PREKOPPOVA J., KR-CAL Z., PODLUCKA M.

Type of article: Article

Summary

MICROBIOLOGICAL QUALITY OF QUARG AND QUARG-BASED DESSERTS IS DESCRIBED. IT HAS BEEN REVEALED THAT INCREASED CONTAMINATING BACTERIA COUNTS ARE DUE TO THE POOR MAINTENANCE OF BASIC PRINCIPLES IN PRODUCTION, NOTABLY REGARDING PASTEURIZATION, QUALITY AND VITALITY OF FERMENTING STARTERS, TIME-TEMPERATURE TOLERANCES, COOLING, AND CORRECT HYGIENE AND SANITATION TO PREVENT RECONTAMINATION. A FAVOURABLE EFFECT WAS OBTAINED BY USING A SPECIAL DANISH FREEZE-DRIED CREAM CULTURE WITH A HIGHER VITALITY, GREATER FERMENTATION AND MORE EFFICIENT INHIBITION OF COLIFORM MICROORGANISM GROWTH.

Details

  • Original title: [In Czech. / En tchèque.]
  • Record ID : 1989-0638
  • Languages: Czech
  • Source: Prum. Potravin - vol. 39 - n. 6
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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