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Viabilité des bifidobactéries dans les produits laitiers commerciaux lors de l'entreposage frigorifique.

Viability of bifidobacteria in commercial dairy products during refrigerated storage.

Auteurs : SHIN H. S., LEE J. H., PESTKA J. J., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Viability of bifidobacteria in commercial dairy products during refrigerated storage.
  • Identifiant de la fiche : 2001-0937
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 63 - n. 3
  • Date d'édition : 03/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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