ShareSurvival of lactic acid bacteria in commercial frozen yogurt.
Author(s) : LOPEZ M. C., MEDINA L. M., JORDANO R.
Type of article: Article
Summary
Survival of constitutive lactic acid bacteria was studied in 265 samples from three batches of commercial frozen yogurt stored at -23 deg C for one year. Experimental storage conditions resulted in the survival of lactic acid bacteria even after the 60 to 67 week period.
Details
- Original title: Survival of lactic acid bacteria in commercial frozen yogurt.
- Record ID : 1999-2384
- Languages: English
- Source: Ital. J. Food Sci. - vol. 63 - n. 4
- Publication date: 1998/07
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Milk and dairy products
- Keywords: Lactobacillus; Yoghurt; Survival; Dairy product; Freezing
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EFFECTS OF LOW TEMPERATURES ON LACTIC ACID BACT...
- Author(s) : TSVETKOV T., SHISHKOVA I.
- Date : 1982
- Languages : English
- Source: Cryobiology - vol. 19 - n. 2
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Survival of Lactobacillus acidophilus and Bifid...
- Author(s) : SHAH N. P., WARNAKULASURIYA E. V., LANKAPUTHRA W. E. V., BRITZ M., KYLE W. S. A.
- Date : 1995
- Languages : English
- Source: Int. Dairy J. - vol. 5 - n. 5
View record
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STARTER CULTURE VIABILITY IN FROZEN YOGURT.
- Author(s) : MILES J. J., LEEDER J. G.
- Date : 1981
- Languages : English
- Source: Cult. Dairy Prod. J. - vol. 16 - n. 3
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SURVIVAL RATE OF YOGURT CULTURES DURING PRODUCT...
- Author(s) : BIELECKA M., PRZEWOZNA A., KOWALCZUK J.
- Date : 1988
- Languages : English
- Source: Acta Aliment. Pol. - vol. 14 - n. 3-4
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Criteria for choosing of cultures for the produ...
- Author(s) : REINER T.
- Date : 1993
- Languages : German
- Source: Dtsch. Milchwirtsch. - vol. 44 - n. 12
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