ShareThe impact of refrigerated storage temperatures on the quality and shelf life of plain yoghurt.
Wplyw chlodniczych temperatur przechowywania na jakosc i trwalosc jogurtu naturalnego.
Author(s) : CAIS-SOKOLINSKA D., PIKUL J.
Type of article: Article
Summary
The paper deals with the storage of plain yoghurt during two to four weeks at temperatures of 6 to 10 °C. Titratable acidity, Lactobacillus and Streptococcus counts, coliforms, yeast or mould presence, were investigated and organoleptic tests were conducted.
Details
- Original title: Wplyw chlodniczych temperatur przechowywania na jakosc i trwalosc jogurtu naturalnego.
- Record ID : 2002-2037
- Languages: Polish
- Source: Chlodnictwo - vol. 36 - n. 8-9
- Publication date: 2001
- Document available for consultation in the library of the IIR headquarters only.
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