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Studies on soft type cheese manufactured by addition of yoghurt. 2. Growth behaviour of the starter bacteria in yoghurt-cheese and the effect of yoghurt-cheese ingestion on microflora in rat digestive tract



Studies on soft type cheese manufactured by addition of yoghurt. 2. Growth behaviour of the starter bacteria in yoghurt-cheese and the effect of yoghurt-cheese ingestion on microflora in rat digestive tract



Japanese Journal of Dairy and Food Science 38(4): A-161-A-167



Yoghurt-cheese was produced that has improved flavour and fresh sourness by adding yoghurt to cheese as culture. Growth behaviour during yoghurt-cheese processing of lactic acid bacteria added as starter culture and the effect of the lactic acid bacteria on the microflora in the intestinal tract of rats that ingested the yoghurt-cheese diet were investigated. The following findings were obtained. 1.

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