The Selection and Use of Some Micro‐organisms for the Manufacture of Fermented and Acidified Milk Products

Effect of fermentation on physico-chemical, textural properties and yoghurt bacteria in mango soy fortified yoghurt

“…It was observed that with the increase in incubation time, there was an increase in acid production in the culture combinations of different strains in both types of milk. Earlier reports by Macquot and Hurrel (1970) and Tramer (1973) have indicated that with the increase in fermentation time, there was an increase in acid production in the culture combinations of different strains in both cow and buffalo milk from 10 to 12 h of incubation. In yoghurt, lactose utilization proceeds as long as the external pH allows metabolic activity of the lactic acid bacteria.…”

Milk and dairy products

“…In the case of staphylococcal food poisoning, which occurred in France (Mocquot and Hurel, 1970), the high sugar content favored the development of Staph. aureus and toxin formation while inhibiting the lactic acid bacteria.…”

Long chain formation of group N streptococci induced by citric acid

“…Group N streptococci occupy important position as lactic starters in the fields of dairy and food technology. Various strains of the streptococci have been widely used for fermentation of citrate into characteristic flavour components in butters and creams M@ller-Madson, 1963 andMocoquot &Hurel, 1970). However, the morphological aspects of species of the streptococci during flavour production under different cultural conditions have not been fully characterized.…”