Microbiological quality of Portuguese yogurts

C. Nogueira, H. Albano, P. Gibbs, P. Teixeira*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

13 Citations (Scopus)
22 Downloads

Abstract

The microbiological quality of four brands of natural yogurts and two probiotic yogurts available in the Portuguese market, was evaluated during the shelf-life period. Although the specific flora decreased during storage it was always within the range of recommended values. No coliforms and an insignificant number of fungi were detected.

Original languageEnglish
Pages (from-to)19-21
Number of pages3
JournalJournal of Industrial Microbiology and Biotechnology
Volume21
Issue number1-2
DOIs
Publication statusPublished - 1998

Keywords

  • Bifidobacterium spp
  • Lactobacillus acidophilus
  • Lactobacillus bulgaricus
  • Streptococcus thermophilus
  • Yogurt

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