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Fate of coliforms in yoghurt, buttermilk, sour cream, and Cottage cheese during refrigerated storage

Fate of coliforms in yoghurt, buttermilk, sour cream, and Cottage cheese during refrigerated storage

J. Milk Fd Technol 34(1): 54-58

The survival of the coliform bacteria Aerobacter (Enterobacter) aerogenes and Escherichia coli, when inoculated separately into commercially produced samples of yoghurt, buttermilk, sour cream and Cottage cheese, was determined during storage of the inoculated products at 7.2 degrees C over a 10-day period. A rapid decline in the numbers of coliform organisms in yoghurt, buttermilk and sour cream generally occurred after 24 h.

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