Evolución de la contaminación del yogur por levaduras y mohos
The evolution of yoghourt contamination by yeast and moulds
Fecha
1984Materia/s
MicrobiologíaHigiene de los alimentos
Lactología
Bacteriología
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A research was done on the evolution of the presence of yeast and moulds in yoghourt, which was kept at 7° C for 40 days. We have delt with 200 samples of two varieties: natural and strawberry flavour, both of them from two very well known Spanish makes. It has been checked the presence of yeast only in the natural variety. The presence of yeast evolves with no regularity. The contamination of yoghourt by moulds has been checked both in the natural and flavoured varieties. It does not increase but rather keeps at the checked level or decreases. A research was done on the evolution of the presence of yeast and moulds in yoghourt, which was kept at 7° C for 40 days. We have delt with 200 samples of two varieties: natural and strawberry flavour, both of them from two very well known Spanish makes. It has been checked the presence of yeast only in the natural variety. The presence of yeast evolves with no regularity. The contamination of yoghourt by moulds has been checked both in the natural and flavoured varieties. It does not increase but rather keeps at the checked level or decreases.