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Factors affecting viability of yoghurt and probiotic bacteria in commercial starter cultures

Dave, Rajiv I (1998) Factors affecting viability of yoghurt and probiotic bacteria in commercial starter cultures. PhD thesis, Victoria University of Technology.

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Abstract

The main objective of this study was to identify the factors affecting the viability of yoghurt bacteria {Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and probiotic bacteria (Lactobacillus acidophilus and bifidobacteria) in commercial starter cultures. T o achieve the objectives of the study, it was essential to standardise the protocols for selective/differential enumeration of yoghurt and probiotic bacteria in yoghurt containing all the four organisms.

Item Type: Thesis (PhD thesis)
Uncontrolled Keywords: yogurt, microbiology, dairy processing, bacterial starter cultures, yoghurt bacteria, probiotics, probiotic bacteria, fermented milk
Subjects: FOR Classification > 0908 Food Sciences
Faculty/School/Research Centre/Department > School of Biomedical and Health Sciences
Depositing User: VU Library
Date Deposited: 03 Aug 2011 03:59
Last Modified: 03 Dec 2014 02:58
URI: http://vuir.vu.edu.au/id/eprint/16077
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