title: Viability of bifidobacteria in commercial dairy products during refrigerated storage.
abstract: Commercial milk and two brands of yogurt containing bifidobacteria were obtained from retail outlets. All products were evaluated for viability of bifidobacteria and lactic acid bacteria during refrigerated storage at 4 degrees C. Milk was evaluated at 9, 6, and 3 days prior and past its expiration date. The yogurts were evaluated at 3, 2, and 1 week prior and past their expiration. Viability of bifidobacteria and lactic acid bacteria in milk and yogurt remained above 10(6) CFU/ml or g until the expiration date of the respective products. This microbial concentration is the recommended minimum dose to receive the health benefits of these organisms.
authors.affiliation: Michigan State University, Department of Food Science and Human Nutrition, East Lansing 48824-1224, USA.
authors.forename: H S
authors.initials: HS
authors.lastname: Shin
authors.forename: J H
authors.initials: JH
authors.lastname: Lee
authors.forename: J J
authors.initials: JJ
authors.lastname: Pestka
authors.forename: Z
authors.initials: Z
authors.lastname: Ustunol
mesh_terms: D000818:Animals; D001644:Bifidobacterium / Q000254:growth & development* / Q000302:isolation & purification; D015169:Colony Count, Microbial; D005511:Food Handling; D007778:Lactobacillus / Q000254:growth & development / Q000302:isolation & purification; D008892:Milk / Q000382:microbiology* / Q000592:standards; D012034:Refrigeration; D015014:Yogurt / Q000382:microbiology* / Q000592:standards