The effect of container type on the growth of yeast and lactic acid bacteria during production of Sethemi, South African spontaneously fermented milk-Reference-Cited by-同舟云学术

The effect of container type on the growth of yeast and lactic acid bacteria during production of Sethemi, South African spontaneously fermented milk

Published:2007-01 Issue:1 Volume:40 Page:33-38
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Kebede Ameha,Viljoen B.C.,Gadaga T.H.,Narvhus J.A.,Lourens-Hattingh A.

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Review: the traditional fermented milk products of the Sudan;Abdelgadir;International Journal of Food Microbiology,1998

2. Characterization of the dominant microbiota of Sudanese fermented milk;Abdelgadir;International Dairy Journal,2001

3. Yeast identification PC program. Version 2;Barnett,1990

4. The microbiology of South African traditional fermented milks;Beukes;International Journal of Food Microbiology,2001

5. Beyene, F. (1994). Present situation and future aspects of milk production, milk handling and processing of dairy products in Southern Ethiopia. Ph.D. Thesis, Agricultural University of Norway.

Cited by 46 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Microbial Diversity in African Foods and Beverages: A Systematic Assessment;Current Microbiology;2023-11-26

2. Effect of fermentation process on hygiene and perceived quality of lait caillé, an ethnic milk product from Burkina Faso;Journal of Ethnic Foods;2023-06-12

3. Influence of Fermentation Container Type on Chemical and Microbiological Parameters of Spontaneously Fermented Cow and Goat Milk;Foods;2023-04-28

4. State of the art of breeding, milking, and milk processing for the production of curdled milk and Wagashi Gassirè in Benin: Practices favoring the contamination of its dairy products;Frontiers in Sustainable Food Systems;2023-02-07

5. Towards valorisation of indigenous traditional fermented milk: mabisi as a model;Current Opinion in Food Science;2022-08