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STARTER CULTURE VIABILITY IN FROZEN YOGURT.

Author(s) : MILES J. J., LEEDER J. G.

Type of article: Article

Summary

COUNTS OF LACTOBACILLUS BULGARICUS AND, TO A LESSER EXTENT, STREPTOCOCCUS THERMOPHILUS DECREASED DURING STORAGE. ADDITION OF 0-15% SUCROSE HAD LITTLE EFFECT ON COUNTS OF L. BULGARICUS OR S. THERMOPHILUS BEFORE FREEZING. COUNTS OF L. BULGARICUS AFTER 1 AND 2 WK STORAGE INCREASED WITH SUCROSE CONCENTRATION UP TO 10%, BUT DECREASED WITH HIGHER CONCENTRATION ; S. THERMOPHILUS WAS SUSCEPTIBLE TO HIGH SUCROSE CONCENTRATION ONLY AFTER 2 WK STORAGE. THE INCREASED CELL RECOVERY PRODUCED WITH 10% SUCROSE GRADUALLY DECLINED AS GLUCOSE WAS INCREASINGLY SUBSTITUTED FOR THE SUCROSE. (DAIRY SCI. ABSTR., GB., 44, N.3, 1982/03, 1701.

Details

  • Original title: STARTER CULTURE VIABILITY IN FROZEN YOGURT.
  • Record ID : 1983-0643
  • Languages: English
  • Source: Cult. Dairy Prod. J. - vol. 16 - n. 3
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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