The Effect of Incubation Temperature on the Survival and Growth of Yeasts in Sethemi, South African Naturally Fermented Milk
The effect of temperature on the growth of yeasts during the production of Sethemi, South African naturally fermented milk (NFM), was studied by incubating raw milk and milk inoculated with selected yeast strains at 7, 15, 25 and 37 °C. The different temperatures were selected to represent the avera...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb Faculty of Food Technology and Biotechnology
2007-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/48153 |