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Microbiological evaluations of yoghurt in connection with storage times and temperatures



Microbiological evaluations of yoghurt in connection with storage times and temperatures



Lait 54(531/532): 53-59



The average acidity (% lactic acid) of 120 samples of normal yoghurt (with 3.5% fat) was initially lower than that of 160 low-fat samples (with 1% fat), but levels were similar (1.45%) after 20 days at 5 deg C; acidity of 50 samples with 7% fat was always lower than that of the other samples, max. values being approx. 1.3% after 30 days. Increases in acidity of fruit yoghurts approximated those of normal yoghurt.

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Accession: 000137471

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