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Yeast contamination in stirred yoghurt


, : Yeast contamination in stirred yoghurt. Lait 60(597): 393-396

A sample of stirred yoghurt, in which there was gas formation and which had a disagreeable smell, was examined microbiologically. Total cell counts (3 X 107/g) were lower than normally found in yoghurt. Numbers of coliforms and faecal streptococci were low (10/g) and no staphylococci or salmonellae were present, but there was a high count of yeasts (7 X 106/g).

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