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The microflora of buttermilk, sour cream and quarg



The microflora of buttermilk, sour cream and quarg



Milchwissenschaft 34(11): 669-671



Samples of buttermilk, cultured cream and quarg purchased between Jan. 1978 and March 1979 in various towns in the German Federal Republic were examined. Total bacterial counts, yeasts, moulds, pseudomonads, enterococci, coliforms, Escherichia coli, lactic acid production and pH were investigated. The bacterial flora of the 3 products were very similar. Yeasts and moulds were mostly responsible for the contamination of quarg.

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