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.
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More From: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
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