Microbiological quality of Portuguese yogurts

• Author(s): Nogueira, C. ; Albano, H. ; Gibbs, P. ; Teixeira, P.
• Date: 1998
• Persistent ID: http://hdl.handle.net/10400.14/6650
• Origin: Veritati - Repositório Institucional da Universidade Católica Portuguesa
• Subject(s): Yogurt; Lactobacillus bulgaricus; Streptococcus thermophilus; Lactobacillus acidophilus; Bifidobacterium spp
• Document Type: Article
• Language: English

Description

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.