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 language | English |
|---|---|
| Pages (from-to) | 19-21 |
| Number of pages | 3 |
| Journal | Journal of Industrial Microbiology and Biotechnology |
| Volume | 21 |
| Issue number | 1-2 |
| DOIs | |
| Publication status | Published - 1998 |
Keywords
- Bifidobacterium spp
- Lactobacillus acidophilus
- Lactobacillus bulgaricus
- Streptococcus thermophilus
- Yogurt