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- W2384103688 abstract "The microflora changes of yoghurt during processing and storage are analyzed by using selective media and the variation of the microbiological standards of yoghurt are studied by GB methods. The results indicate that Pseudomonas, Enterbacteriaceae and lactic acid bacteria are dominant floras in raw materials; lactic acid bacteria becomes dominant flora after fermentation; molds and yeasts become secondary organisms after one week in storage and the aerobic bacterial count increases obviously after three weeks. The molds, yeasts and bacteria are main microorganisms causing spoilage of yoghurt." @default.
- W2384103688 created "2016-06-24" @default.
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- W2384103688 date "2007-01-01" @default.
- W2384103688 modified "2023-09-26" @default.
- W2384103688 title "Study on Changes of Microflora and Hygiene Standards of Yoghurt during Processing and Storage" @default.
- W2384103688 hasPublicationYear "2007" @default.
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