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Effets de la lyophilisation et entreposage sur des caractéristiques microbiologiques et physiques de yaourt "AB".

Effect of freeze-drying and storage on the microbiological and physical properties of AB-yoghurt.

Auteurs : RYBKA S., KAILASAPATHY K.

Type d'article : Article

Résumé

In freeze-dried yoghurt powders, bacterial population was 0.25 to 2 log lower than in the fresh product. L. bulgaricus was the most sensitive bacteria to freeze drying. Variable counts of L. acidophilus and Bifidobacterium spp. in the yoghurt powders were less than the recommended minimum after 27 days of storage. Reincubation of the yoghurt powder did not increase viable population of the yoghurt bacteria. L. acidophilus did not survive at sufficient populations in yoghurt prepared from commercial yoghurt powders after 1 week of refrigerated storage.

Détails

  • Titre original : Effect of freeze-drying and storage on the microbiological and physical properties of AB-yoghurt.
  • Identifiant de la fiche : 1998-3015
  • Langues : Anglais
  • Source : Milchwissenschaft - vol. 52 - n. 7
  • Date d'édition : 1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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