The Behaviour of Starter Cultures in Concentrated Yoghurt (Labneh) Produced by Different Techniques

LWT

Volumn 32, Issue 7, 1999, Pages 391-395

  Özer, Barbaros H ^a   Robinson, Richard K ^b  

^a HARRAN UNIVERSITY   (Turkey)

^b UNIVERSITY OF READING   (United Kingdom)

Author keywords

Concentrated yoghurt; Membrane processes; Starter cultures

Indexed keywords

LACTOBACILLUS DELBRUECKII; STREPTOCOCCUS THERMOPHILUS;

EID: 0040627660     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1999.0566     Document Type: Article

References (18)

1. TAMIME A. Y., ROBINSON R. K. Some aspects of the production of a concentrated yoghurt (labneh) popular in the Middle East. Milchwisseschaft. 33:1978;209-212.
2. ROBINSON R. K., TAMIME A. Y. Recent developments in yoghurt manufacture. ROBINSON R. K. Modern Dairy Technology, Vol. 2. 1993;1-35 Elsevier Applied Science, London.
3. Chemical Analyses of Liquid Milk and Cream. 1989;British Standards Institute, London.
4. LAWRENCE A. J. The determination of lactose in milk products. Australian Journal of Dairy Technology. 23:1968;103.
5. Chemical Analyses of Liquid Milk and Cream. 1988;British Standards Institute, London.
6. Methods of Enzymic Food Analysis. 1989;Boehringer-Mannheim.
7. BRACQUART P. An agar medium for the differential enumeration of Streptococcus thermophilus and Lactobacillus bulgaricus in yoghurt. Journal of Applied Bacteriology. 61:1981;303-305.
8. GHODDUSI H. B., ROBINSON R. K. Enumeration of starter cultures in fermented milks. Journal of Dairy Research. 63:1996;151-158.
9. PEARCE L. E., HEAP H. A. Town milk. Journal of the New Zealand Milk Board. 22:1974;18.
10. STEEL R. G. D., TORRIES J. H. Principles and Procedures of Statistics. 1980;McGraw-Hill Book Co. Inc. New York.
11. OZER B. H., ROBINSON R. K., GRANDISON A. S., BELL A. E. Comparison of techniques for measuring the rheological properties of labneh (concentrated yoghurt). International Journal of Dairy Technology. 50:1998;129-134.
12. BEAL C., CORRIEU G. Influence of pH, temperature and inoculum composition on mixed cultures of Streptococcus thermophilus 404 andLactobacillus bulgaricus 398. Biotechnology and Bioengineering. 38:1991;90-98.
13. MITCHELL L. R., SANDINE W. E. Influence of temperature on associative growth of Streptococcus thermophilus and Lactobacillus bulgaricus. Journal of Dairy Science. 69:1986;2258-2268.
14. BEAL C., SPINNLER H. E., CORRIEU G. Comparison of growth, acidification and productivity of pure and mixed culture of Streptococcus salivarius subsp. thermophilus 404 and Lactobacillus delbrueckii subsp. bulgaricus 398. Applied Microbiological Bacteriology. 41:1994;95-98.
15. MATALON M. E., SANDINE W. E. Lactobacillus bulgaricus, Streptococcus thermophilus and yoghurt. A review. Cultured Dairy Products Journal. 21:1986;6-12.
16. HICKEY M. W., ROGINSKI H., BROOME M. C. Growth and acid production of streptococci in ultrafiltered milk. Australian Journal of Dairy Technology. 38:1983;138-143.
17. TRAMER J. Yoghurt cultures. Journal of the Society of Dairy Technology. 26:1973;16-22.
18. SINHA R. P. Effect of carbohydrate on the viability of Streptococcus thermophilus. Journal of Food Protection. 54:1991;537-541.