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Advisor(s)
Abstract(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.
Description
Keywords
Yogurt Lactobacillus bulgaricus Streptococcus thermophilus Lactobacillus acidophilus Bifidobacterium spp
Citation
NOGUEIRA, C....[ et al] - Microbiological quality of Portuguese yogurts. Journal of Industrial Microbiology & Biotechnology. ISSN 1367-5435. Vol. 21 (1998), p. 19–21
Publisher
Springer