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Survival of Escherichia coli O157 : H7 in the processing and post-processing stages of acidophilus yogurt
(Blackwell Publishing Ltd, 2004)
In this study the survival of Escherichia coli O157:H7 in the production process of acidophilus yogurt was examined and compared with traditional yogurt. Milk was inoculated with different doses of E. coli O157:H7 (10(2), ...
Probiotic white cheese with Lactobacillus acidophilus
(Elsevier Sci Ltd, 2004)
The objective of the present study was to determine the effects of Lactobacillus acidophilus on the sensory attributes, ripening time, and composition of Turkish white cheese and to investigate the survival of L. acidophilus ...