BEHAVIOUR OF LISTERIA MONOCYTOGENES DURING PREPARATION AND STORAGE OF YOGHURT | ||||
| Assiut Veterinary Medical Journal | ||||
| Article 13, Volume 22.1, Issue 43, September 1989, Page 76-80 PDF (1.26 MB) | ||||
| Document Type: Research article | ||||
| DOI: 10.21608/avmj.1989.188666 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| AHMED A-H. AHMED | ||||
| Abstract | ||||
| Two lots of yoghurt were prepared to contain Listeria monocytogenes V7 (milk isolate, serotype 1) at an initial inoculum of 3 x 10 cells/g. and then were refrisgerated at 5 + 1 °C. Viable counts of L. monocyto genes as well as pH value of yoghurt were determined at O time and daily thereafter. L. monocytogenes survived until the end of the fourth day at a population of less than 10 cells/g. The pH value of yoghurt decreased sharply from 6.6 to 4.7 by the end of preparation, and a low value of 4.1 was reached at the end of the fourth day. | ||||
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