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The survival of Staphylococcus aureus during the fermentation and storage of yoghurt

✍ Scribed by J. Pazakova; P. Turek; A. Laciakova

Book ID
108837448
Publisher
John Wiley and Sons
Year
1997
Tongue
English
Weight
310 KB
Volume
82
Category
Article
ISSN
1364-5072

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## Abstract Yoghurts are mostly produced from cow milk and to a very limited extent from ewe milk. The evolution of caseins and whey proteins in ovine milk submitted to different thermal treatments (63Β°C/30 min; 73Β°C/15 min; 85Β°C/10 min or 96Β°C/5 min) was followed during fermentation of yoghurts an