Effect of different incubation temperatures on the microflora on natural yoghurt
2003
Basher, N. | Kashmiri, M.A. (Government Coll. Univ., Lahore (Pakistan)) | Syed, Q.
Three commercial brands of yoghurt under the pseudonyms A, B and C were investigated for their respective bacterial load as mesophile, psychrophiles, thermophilus, total bacterial count and coliform at the regular interval of 3 days when stored at 10 degree C, 25 degree C and 45 degree C for 9 days. These observations indicated that all the brands were good in quality and had the bacterial load within the recommended bacteriological limits, when purchased from local market. However, the bacteriological quality was good when stored at 10 degree C as compared to 25 degree C and 45 degree C. Organoleptic properties of each brand of the yoghurt did not change at 10 degree C where as a marked deterioration was found during storage at 25 degree C and 15 degree C, respectively.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por National Agricultural Research Centre