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The survival of a commercial culture of bifidobacteria in milk products.

Author(s) : ROSENTHAL I., BERNSTEIN S.

Type of article: Article

Summary

The survival of commercial culture of Bifidobacterium bifidum in sweet milk, fermented milk, and fresh cheese, was determined during more than 4 weeks of refrigerated storage. All products showed a moderate decline, of 1-2 orders of magnitude in the viable count of B. bifidum, over this period of time. These results indicate that B. bifidum is acid resistant and can survive in sufficient numbers in cultured dairy foods under refrigeration for a reasonable shelf-life time.

Details

  • Original title: The survival of a commercial culture of bifidobacteria in milk products.
  • Record ID : 1999-3043
  • Languages: English
  • Source: Milchwissenschaft - vol. 53 - n. 8
  • Publication date: 1998
  • Document available for consultation in the library of the IIR headquarters only.

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