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

Microbiologie, Aliments, Nutrition 13(2): 191-194

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

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.

Accession: 002763565

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