Irena Molska

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The microbiological quality of kefir (61 samples) and yoghurt (92 samples) purchased in retail network in Warsaw in the years 1995 and 2001 has been examined. The total number of bacteria in at least 90% of yoghurt and 73% of kefir was in the range 10(7)-10(9) c.f.u. in 1g. The dominating group of bacteria in kefir were mesophilic lactic acid streptococci(More)
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