ShareTITRABLE ACIDITY AS INDICATION OF SALE TIME OF COMMERCIAL YOGURT KEPT IN COLD STORAGE.
Author(s) : JORDANO R., RINCON F.
Type of article: Article
Summary
CHANGES, DURING STORAGE AT 280 K (7 DEG C), IN THE TITRABLE ACIDITY OF 6 LOTS OF PLAIN OR FLAVOURED YOGURTS. MEASUREMENT OF THE ORIGINAL RATIO OF STREPTOCOCCUS AND LACTOBACILLUS ON THE COLLECTING DAY. THE SALE TIME MAY BE CALCULATED RATHER ACCURATELY FROM STREPTOCOCCUS/LACTOBACILLUS RATIO AND TITRABLE ACIDITY. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-214031.
Details
- Original title: TITRABLE ACIDITY AS INDICATION OF SALE TIME OF COMMERCIAL YOGURT KEPT IN COLD STORAGE.
- Record ID : 1987-0618
- Languages: English
- Source: Microbiol. Aliments Nutr. - vol. 4 - n. 2
- Publication date: 1986
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Indexing
- Themes: Milk and dairy products
- Keywords: Milk; Microbiology; Lactobacillus; Yoghurt; Chilling; Streptococcus; Fermentation
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