Effect of level of starter culture on viability of probiotic bacteria in yoghurts

[摘要] The effect of level of inoculum on viability of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium spp.) during yoghurt manufacture and storage at 4 °C was investigated. Yoghurt production was performed using commercially...

[学科分类] 工程和技术（综合）

[关键词] starter culture;viability;probiotic bacteria