Ways for turning yoghurt into healthy food
2006
Murgov, I. | Denkova, Z.
Ten brands of yoghurt, produced by big Bulgarian firms were tested according to the following criteria: changes in the titrable acidity, viable cell counts of L. bulgaricus and Streptococcus thermophilus, as well the concentration of these bacteria during the storage period (of up to 30 days) at temperatures of 4+-2Co. It was established that most of the yoghurts, produced by Bulgarian firms, have low titrable acidity, low concentration of viable cells of L. bulgaricus and streptococci prevail in them. In most of them yeast flora was found.
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Эту запись предоставил Institute of Agricultural Economics