Formulations and processing of yogurt affect the microbial quality of carbonated yogurt

Journal of Dairy Science

Volumn 84, Issue 3, 2001, Pages 543-550

  Karagul Yuceer Y ^a   Wilson, J C ^a   White, C H ^a  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

Author keywords

Carbonation; Culture; pH; Yogurt

Indexed keywords

BACILLUS LICHENIFORMIS; BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM LONGUM; CITRUS LIMON; ESCHERICHIA COLI; FRAGARIA X ANANASSA; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; LISTERIA MONOCYTOGENES; STREPTOCOCCUS THERMOPHILUS;

CARBON DIOXIDE; YOGHURT;

ARTICLE; BACILLUS; BACTERIAL COUNT; BACTERIUM; BIFIDOBACTERIUM; ESCHERICHIA COLI; FERMENTATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS; LISTERIA MONOCYTOGENES; METABOLISM; MICROBIOLOGY; PH; STREPTOCOCCUS; TASTE; TEMPERATURE; TIME;

BACILLUS; BACTERIA; BIFIDOBACTERIUM; CARBON DIOXIDE; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; LISTERIA MONOCYTOGENES; STREPTOCOCCUS; TASTE; TEMPERATURE; TIME FACTORS; YOGURT;

EID: 0035289428     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(01)74506-7     Document Type: Article

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