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Chemical and bacteriological studies of some lactic cultures in fermented milks


Monoufeia Journal of Agricultural Research 3: 211-224
Chemical and bacteriological studies of some lactic cultures in fermented milks
Cultures used in the experiments were Streptococcus thermophilus, S. durans, Lactobacillus lactis, L. bulgaricus, L. helveticus and L. casei, grown singly and in mixed cultures of each Streptococcus sp. with each Lactobacillus sp. Acid production was always higher in reconstituted dried whole cows' milk than in fresh cows' or buffaloes' milk that had been heated for 10 min at 85, 95 or 120 deg C, and was higher in mixed than in single cultures.


Accession: 001053586



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