Survival of lactic acid bacteria in commercial frozen yogurt

Survival of lactic acid bacteria in commercial frozen yogurt

Survival of constitutive lactic acid bacteria (LAB) was studied in 265 samples from three batches of commercial frozen yogurt stored at -23 degrees C for one year. The total LAB in the three batches was > 10(7) CFU/g, and batch C was comprised exclusively of streptococci. Decreasing LAB counts in...

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Veröffentlicht in:Journal of food science 1998-07, Vol.63 (4), p.706-708
Hauptverfasser: Lopez, M.C, Medina, L.M, Jordano, R
Format: Artikel
Sprache:eng
Schlagworte:
Bacteria
Biological and medical sciences
Dairy products
Food industries
Food science
frozen storage
frozen yogurt
Fundamental and applied biological sciences. Psychology
ice cream
LAB
lactic acid bacteria
Milk and cheese industries. Ice creams
mortality
Refrigeration
shelf life
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Zusammenfassung:Survival of constitutive lactic acid bacteria (LAB) was studied in 265 samples from three batches of commercial frozen yogurt stored at -23 degrees C for one year. The total LAB in the three batches was > 10(7) CFU/g, and batch C was comprised exclusively of streptococci. Decreasing LAB counts in batches A and B were very slight. Experimental storage conditions resulted in the survival of LAB even after the 60 to 67 wk period.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1998.tb15818.x