Abstract
The conditions which promote the acid production in the milk during the growth of Lactobacilli were studies.The final acidity produced in the milk increased with the prolonged time of incubation within 72hrs. A supply of yeast extract at a concentration of 1 per cent enhanced markedly the growth of the bacilli and acid production in the milk. An associative growth with Str. lactis had a stimulatory effect on the acid production in the milk.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
