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Carfora V.,Centro Of Referenza Nazionale Per La Qualita Del Latte E Dei Derviati Ovini E Caprini | Marri N.,Centro Of Referenza Nazionale Per La Qualita Del Latte E Dei Derviati Ovini E Caprini | Tripaldi C.,Italian Agricultural Research Council | Patriarca D.,Centro Of Referenza Nazionale Per La Qualita Del Latte E Dei Derviati Ovini E Caprini | And 4 more authors.
Italian Journal of Food Safety | Year: 2013

Yoghurt is one of very popular flavorful and healthful dairy product obtained by fermentation of lactic acid bacteria including Lactobacillus delbrueckii bulgaricus and Streptococcus thermophilus. Its production and consumption is growing continuously due to its therapeutic properties beside its high nutritive value. Thirty samples of yoghurt from short supply chain produced in 2 factory localized in Lazio region were analyzed with the aim of determining how certain microbiological and physicochemical characteristics change during their shelf life. Different types of yoghurt were studied: plain (12), fruit (14) and cereal yoghurt (4) produced with cow (8) and goat milk (22).The obtained results show: no presence of Enterobacteria, occasional presence of moulds and a considerable presence of yeasts. On the other hand, all the products analyzed have shown an almost constant amount of lactic acid bacteria during their shelf life. Lactic acid bacteria were identified by a biochemical and polymerase chain reaction assay. The presence of undesired microorganisms like yeasts was found. However, the quality of products was satisfying for the concentration of lactic acid bacteria detected in their shelf life. © V. Carfora et al. Source

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