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Comparing the microbial quality of traditional and industrial yoghurts
2020
Biointerface Research in Applied Chemistry
The matrix of milk with high water activity (aw) and neutral pH characterized as a suitable culture for an extensive variety of microbial strains. In this regard, both pathogenic bacteria and fungi are recognized as a main microbial agent that significantly contaminated milk-based products especially yoghurt. Microbial contamination is the most common worry of yoghurt safety that they can effect on the host's healthiness status. The presence of fungi (molds and yeasts) especially Geotrichum
doi:10.33263/briac104.020025
fatcat:wab52uw4rvfifnj37bp6kdcspa