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SURVIVAL RATE OF YOGURT CULTURES DURING PRODUCTION AND STORAGE OF YOGURT ICE CREAM.

Author(s) : BIELECKA M., PRZEWOZNA A., KOWALCZUK J.

Type of article: Article

Summary

THE SURVIVAL OF YOGURT CULTURES DURING MANUFACTURE AND STORAGE OF FROZEN YOGURT MADE INDUSTRIALLY WAS STUDIED. FREEZING OF YOGURT MIXTURE DID NOT SIGNIFICANTLY CHANGE THE POPULATION OF YOGURT CULTURES. THE NUMBER OF VIABLE CELLS DECREASEDGRADUALLY DURING STORAGE AT 248 K (-25 DEG C). THE POPULATION OF LACTOBACILLUS BULGARICUS INCREASED FROM 7 TO 29 MILLIONS CFU/GRAMME AND OF STREPTOCOCCUS THERMOPHILUS FROM 1.5 TO 110 MILLIONS CFU/GRAMME DURING 10 MONTHS' STORAGE. (DAIRY SCI. ABSTR., GB., 51, N 10, 1989/10, 3971.

Details

  • Original title: SURVIVAL RATE OF YOGURT CULTURES DURING PRODUCTION AND STORAGE OF YOGURT ICE CREAM.
  • Record ID : 1990-0700
  • Languages: English
  • Source: Acta Aliment. Pol. - vol. 14 - n. 3-4
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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