ShareViability of probiotic bacteria in fermented frozen dairy desserts.
Author(s) : RAVULA R. R., SHAH N. P.
Type of article: Article
Summary
Yogourt bacteria (Streptococcus thermophilus and Lactobacillus delbruekii spp. bulgaricus) and probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium spp.), 41 strains in all, were screened for ability to survive under frozen conditions, in presence of sugar (8 and 16%) and under acidic conditions. Details of different experiments are given. Most of the organisms survived freezing, acidic conditions and the presence of high levels of sugars.
Details
- Original title: Viability of probiotic bacteria in fermented frozen dairy desserts.
- Record ID : 1999-2383
- Languages: English
- Source: Food Aust. - vol. 50 - n. 3
- Publication date: 1998/03
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Milk and dairy products
- Keywords: Microbiology; Yoghurt; Survival; Dairy product; Fermentation; Frozen dessert; Freezing
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