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Viability of bifidobacteria in commercial dairy products during refrigerated storage.

Author(s) : SHIN H. S., LEE J. H., PESTKA J. J., et al.

Type of article: Article

Summary

Commercial milk and two brands of yoghurt containing bifidobacteria were obtained from retail outlets then evaluated for viability of bifidobacteria and lactic acid bacteria during refrigerated storage at 4 °C. Milk was evaluated at 9, 6, and 3 days prior to and past expiry date. The yoghurts were evaluated at 3, 2, and 1 week prior to and past their expiry. Viability of bifidobacteria and lactic acid bacteria in milk and yoghurt remained above 1 000 000 CFU/ml or g until the expiry date of the respective products. The microbial concentration is the recommended minimum dose to receive the health benefits of these organisms.

Details

  • Original title: Viability of bifidobacteria in commercial dairy products during refrigerated storage.
  • Record ID : 2001-0937
  • Languages: English
  • Source: Journal of Food Protection - vol. 63 - n. 3
  • Publication date: 2000/03
  • Document available for consultation in the library of the IIR headquarters only.

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