Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures
- 1 January 1997
- journal article
- Published by Elsevier in International Dairy Journal
- Vol. 7 (1) , 31-41
- https://doi.org/10.1016/s0958-6946(96)00046-5
Abstract
No abstract availableKeywords
This publication has 19 references indexed in Scilit:
- Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in commercial yoghurt during refrigerated storageInternational Dairy Journal, 1995
- Effect of yogurt cultures on the survival of bifidobacteria in fermented milksInternational Journal of Dairy Technology, 1994
- Antihypertensive Effects of Different Kinds of Fermented Milk in Spontaneously Hypertensive RatsBioscience, Biotechnology, and Biochemistry, 1994
- Microflora and acidification properties of yogurt and yogurt-related products fermented with commercially available starter culturesInternational Journal of Food Microbiology, 1993
- Isolation and Identification of Bifidobacterium spp.in Commercial Yogurts Sold in EuropeBifidobacteria and Microflora, 1993
- Acidophilus milk products: Manufacture and therapeuticsFood Reviews International, 1992
- Bifidobacteria and Bifidogenic FactorsCanadian Institute of Food Science and Technology Journal, 1990
- Mortality of bifidobacteria in boiled yogurtJournal of Fermentation Technology, 1987
- RECENT DEVELOPMENTS IN YOGHURT STARTERS: ASSOCIATIVE BACTERIAL GROWHT IN YOGHURT STARTERS; INITIAL OBSERVATIONS ON STIMULATORY FACTORSInternational Journal of Dairy Technology, 1977
- Enzymatic Determination of Residual Hydrogen Peroxide in MilkJournal of Dairy Science, 1969