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Behaviour of Salmonella typhimurium during manufacture and storage of Moroccan traditional fermented milk Lben

, : Behaviour of Salmonella typhimurium during manufacture and storage of Moroccan traditional fermented milk Lben. Microbiologie, Aliments, Nutrition 13(2): 191-194

Traditional Moroccan lben (cultured skim milk) was made from raw milk inoculated with Salmonella typhimurium at 3 levels (10, 10superscript 3 and 105 c.f.u./25 ml of raw milk). These inoculated raw milks were allowed to ferment naturally at room temperature (24-25 degrees C). During culture (48 h) and subsequent storage (3 days at 25 degrees C), product pH and presence of S. typhimurium were monitored.

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