The effect of container type on the growth of yeast and lactic acid bacteria during production of Sethemi, South African spontaneously fermented milk

Food Research International

Volumn 40, Issue 1, 2007, Pages 33-38

  Kebede, Ameha ^a   Viljoen, B C ^a   Gadaga, T H ^b   Narvhus, J A ^c   Lourens Hattingh, A ^a  

^a UNIVERSITY OF THE FREE STATE   (South Africa)

^b UNIVERSITY OF ZIMBABWE   (Zimbabwe)

^c NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Fermented milk; Lactic acid bacteria; Sethemi; Yeast

Indexed keywords

CARBOXYLIC ACIDS; DAIRY PRODUCTS; GROWTH KINETICS; MICROORGANISMS;

FERMENTED MILK; LACTIC ACID BACTERIA; RAW MILK;

YEAST;

BACTERIA (MICROORGANISMS); CITRULLUS COLOCYNTHIS; CRYPTOCOCCUS CURVATUS; CRYPTOCOCCUS HUMICOLA; CUCURBITA; DEBARYOMYCES HANSENII; FUNGI; KLUYVEROMYCES; KLUYVEROMYCES MARXIANUS; LACTOBACILLUS; LACTOCOCCUS; SACCHAROMYCES CEREVISIAE;

EID: 33751085638     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2006.07.012     Document Type: Article

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