title: Microbiological quality of French yogurts commercialized in Spain.
abstract: The microbiological quality has been evaluated in 6 batches of yogurt (plain, flavoured and fruit-added) produced commercially in France and purchased in Spain. The essential microflora: Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, and contaminants (coliform bacteria, yeasts and molds) were checked. The pH was also measured. The totality of the samples tested fulfilled French and Spanish regulation with respect to the presence of viable yogurt organisms. Likewise, in 100% of the yogurts, counts of contaminants were under 10 cfu/g. The pH ranged between 3.92 and 4.19.
authors.affiliation: Faculty of Veterinary, Department of Food Science and Technology, University of Córdoba, Spain.
authors.forename: C
authors.initials: C
authors.lastname: Lopez
authors.forename: V
authors.initials: V
authors.lastname: Rodriguez
authors.forename: L M
authors.initials: LM
authors.lastname: Medina
authors.forename: M J
authors.initials: MJ
authors.lastname: Barrios
authors.forename: R
authors.initials: R
authors.lastname: Jordano
mesh_terms: D000818:Animals; D005516:Food Microbiology; D005602:France; D007778:Lactobacillus / Q000254:growth & development*; D013030:Spain; D013291:Streptococcus / Q000254:growth & development*; D015014:Yogurt / Q000382:microbiology*