Escherichia coli O157:H7 SURVIVAL IN TRADITIONAL AND LOW LACTOSE YOGURT DURING FERMENTATION AND COOLING PERIODS
The purpose of this study was to evaluate the behavior of E. coli O157:H7 during lactose hydrolysis and fermentation of traditional and low lactose yogurt. It also aimed to verify E. coli O157:H7 survival after 12 h of storage at 4 °C ±1 °C. Two different types of yogurts were prepared, two with who...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Goiás
2017-07-01
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| Series: | Ciência Animal Brasileira |
| Subjects: | |
| Online Access: | https://www.revistas.ufg.br/vet/article/view/39554 |