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Cultures for buttermilk, sour cream and yoghurt with special comments on acidophilus yogurt

Cultures for buttermilk, sour cream and yoghurt with special comments on acidophilus yogurt

Cultured Dairy Products Journal 9(1): 16, 18-21

Bacteria used in starters and their functions and flavour production in cultured milks are discussed and information is given on acidophilus flora with particular reference to its therapeutic properties and inhibitory effects on pathogenic and undesirable bacteria and flavour and other problems, such as the difficulties of growing jointly Lactobacillus acidophilus with L. bulgaricus in the production of acidophilus yoghurt.

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Accession: 000054162

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