חיפוש מתקדם
Milchwissenschaft
Rosenthal, I., Dairy Science Laboratory, Agricultural Research Organization, Volcani Center, P.O.Box 6, Bet Dagan 50250, Israel
Bernstein, S., Dairy Science Laboratory, Agricultural Research Organization, Volcani Center, P.O.Box 6, Bet Dagan 50250, Israel
The survival of a commercial culture of Bifidobacterium bifidum in sweet milk, fermented milk, and fresh cheese, was determined during more than 4 weeks of refrigerated storage. Enumeration methods utilized modified LP agar for B. bifidum, M17 agar for Str. thermophilus and Rogosa agar for L. bulgaricus. All products showed a moderate decline, of 1-2 orders of magnitude in the viable count of B. bifidum, over this period of time. These results indicate that B. bifidum is acid resistant and can survive in sufficient numbers in cultured dairy foods under refrigeration for a resonable shelf-life time.
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הספר "אוצר וולקני"
אודות
תנאי שימוש
The survival of a commercial culture of bifidobacteria in milk products
53
Rosenthal, I., Dairy Science Laboratory, Agricultural Research Organization, Volcani Center, P.O.Box 6, Bet Dagan 50250, Israel
Bernstein, S., Dairy Science Laboratory, Agricultural Research Organization, Volcani Center, P.O.Box 6, Bet Dagan 50250, Israel
The survival of a commercial culture of bifidobacteria in milk products
The survival of a commercial culture of Bifidobacterium bifidum in sweet milk, fermented milk, and fresh cheese, was determined during more than 4 weeks of refrigerated storage. Enumeration methods utilized modified LP agar for B. bifidum, M17 agar for Str. thermophilus and Rogosa agar for L. bulgaricus. All products showed a moderate decline, of 1-2 orders of magnitude in the viable count of B. bifidum, over this period of time. These results indicate that B. bifidum is acid resistant and can survive in sufficient numbers in cultured dairy foods under refrigeration for a resonable shelf-life time.
Scientific Publication
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