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Studies on selection of starter cultures for the manufacture of yoghurt



Studies on selection of starter cultures for the manufacture of yoghurt



Journal of Food Science and Technology, India 15(1): 20-21



Three strains each of Streptococcus thermophilus and Lactobacillus bulgaricus were examined in various combinations (1:1 to 1:3) for their symbiotic growth and production of good quality yoghurt. Yoghurt samples prepared were assessed for curdling time, acidity, diacetyl content, ratio of the 2 organisms and sensory qualities.

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Accession: 000756517

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