Share

THE OCCURRENCE AND GROWTH OF YEASTS IN REFRIGERATED FRUIT JUICES, DAIRY PRODUCTS AND FROZEN FRUIT AND VEGETABLES.

Author(s) : MIAN M. A.

Type of article: Article

Summary

QUANTITATIVE RECOVERY OF YEAST CELLS FROM FOODS OR PURE CULTURES WAS AFFECTED BY DILUENT USED, AND WAS HIGHEST WITH 0.1% PEPTONE. 252 YEAST ISOLATES (49 SPP) WERE OBTAINED FROM 161 SAMPLES OF REFRIGERATED MILK PRODUCTS, HIGHEST YEAST COUNTS (1,000,000/G) BEING FOUND IN YOGHURT AND CHEESE. A LIMITED SURVEY SHOWED THAT YEAST COUNTS IN FROZEN FRUIT AND VEGETABLES WERE MOSTLY IN THE RANGE 100 TO 10,000/GRAMME. (DAIRY SCI. ABSTR., GB., 46, N 8, 1984/08, 617, 5431.

Details

  • Original title: THE OCCURRENCE AND GROWTH OF YEASTS IN REFRIGERATED FRUIT JUICES, DAIRY PRODUCTS AND FROZEN FRUIT AND VEGETABLES.
  • Record ID : 1985-2526
  • Languages: English
  • Source: Diss. Abstr. int., B - vol. 44 - n. 8
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing