Viability of Yoghurt and Probiotic Bacteria in Yoghurts Made from Commercial Starter Cultures

@inproceedings{Dave1997ViabilityOY,
  title={Viability of Yoghurt and Probiotic Bacteria in Yoghurts Made from Commercial Starter Cultures},
  author={Rajiv I. Dave and Nagendra Prasad Shah},
  year={1997}
}
Viability of yoghurt and probiotic bacteria was assessed during manufacture and 35 d storage in yoghurt made from four commercial starter cultures. The titratable acidity, pH and dissolved oxygen content showed similar patterns of increase or decrease during manufacture and storage of yoghurt, whereas concentration of hydrogen peroxide increased in the product prepared with cultures that contained L. delbrueckii ssp. bulgaricus. The increase in numbers of probiotic organisms during manufacture… CONTINUE READING

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