According to Davidson et al. (4) other authors also have ..... Davidson, R.H.; Duncan, S.E.; Hackney, C.R.; Eigel, W.N.; Boling,. J.W. Probiotic culture survival and ...
Brazilian Journal of Microbiology (2006) 37:338-344 ISSN 1517-8382
PROPERTIES OF STREPTOCOCCUS THERMOPHILUS FERMENTED MILK CONTAINING VARIABLE CONCENTRATIONS OF BIFIDOBACTERIUM LONGUM AND LACTOBACILLUS ACIDOPHILUS Patrícia Blumer Zacarchenco; Salvador Massaguer-Roig* Departamento de Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas, SP, Brasil Submitted: May 25, 2004; Returned to authors for corrections: March 21, 2005; Approved: May 08, 2006
ABSTRACT Sensory evaluation and analysis of pH, titratable acidity and microbial counts after 1, 7, 14 and 21 days of storage of five combinations of lyophilized Bifidobacterium longum and/or Lactobacillus acidophilus added to milk fermented with Streptococcus thermophilus were studied during storage at 4ºC. The taste and acidity sensory attributes were significantly (P
