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Orientador(es)
Resumo(s)
The microbiological quality of four brands of natural yogurts and two probiotic yogurts available in the Portuguese
market, was evaluated during the shelf-life period. Although the specific flora decreased during storage it was always
within the range of recommended values. No coliforms and an insignificant number of fungi were detected.
Descrição
Palavras-chave
Yogurt Lactobacillus bulgaricus Streptococcus thermophilus Lactobacillus acidophilus Bifidobacterium spp
Contexto Educativo
Citação
NOGUEIRA, C....[ et al] - Microbiological quality of Portuguese yogurts. Journal of Industrial Microbiology & Biotechnology. ISSN 1367-5435. Vol. 21 (1998), p. 19–21
Editora
Springer