Microbiological quality of Portuguese yogurts

• Autor(es): Nogueira, C. ; Albano, H. ; Gibbs, P. ; Teixeira, P.
• Data: 1998
• Identificador Persistente: http://hdl.handle.net/10400.14/6650
• Origem: Veritati - Repositório Institucional da Universidade Católica Portuguesa
• Assunto(s): Yogurt; Lactobacillus bulgaricus; Streptococcus thermophilus; Lactobacillus acidophilus; Bifidobacterium spp
• Tipo de Documento: Artigo
• Idioma: Inglês

Descrição

The microbiological quality of four brands of natural yogurts and two probiotic yogurts available in the Portuguese market, was evaluated during the shelf-life period. Although the specific flora decreased during storage it was always within the range of recommended values. No coliforms and an insignificant number of fungi were detected.