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Yoghurt starters in skim milk. II. Behavior of Lactobacillus acidophilus in yoghurt starters



Yoghurt starters in skim milk. II. Behavior of Lactobacillus acidophilus in yoghurt starters



Cultured Dairy Products Journal 17(4): 10-12



Steamed skim milk was inoculated at 1% with 16-h cultures as single strains and in the following mixtures: (i) 0.5% Lactobacillus bulgaricus RTS + 0.5% Streptococcus thermophilus RST; (ii) 0.5% L. acidophilus R + 0.5% S. thermophilus; and (iii) 0.25% L. acidophilus + 0.25% L. bulgaricus + 0.5% S. thermophilus. All cultures were then incubated at 37 deg C for up to 24 h.

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