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Titre :
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Microflora and acidification properties of yogurt and yogurt-related product fermented with commercially available starter cultures
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Titre original:
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Microflore et acidification des yogourts et produits dérivés fermentés avec des bactéries lactiques du commerce
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Auteurs :
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W. Kneifel ;
D. Jaros ;
F. Erhard
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Type de document :
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article/chapitre/communication
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Année de publication :
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1993
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Format :
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p.179-189
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Langues:
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= Anglais
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Catégories :
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INDUSTRIE AGRO-ALIMENTAIRE
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Mots-clés:
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PRODUIT LAITIER
;
FERMENTATION LACTIQUE
;
MICROFLORE
;
ACIDIFICATION
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Résumé :
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In the present study, we describe the results of screening experiments with a representative number of commercially available yogurt and yogurt-related starter cultures, regarding their bacterial population and their acidification behaviour. For this purpose, fermented milk products were produced under laboratory conditions, followed by chillage storage comparable with practical conditions.
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Source :
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International journal of food microbiology, vol.18
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