Viability of bifidobacteria in commercial dairy products during refrigerated storage.
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.
Shin
H S
HS
Michigan State University, Department of Food Science and Human Nutrition, East Lansing 48824-1224, USA.
Lee
J H
JH
Pestka
J J
JJ
Ustunol
Z
Z
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