IUBio Biosequences .. Software .. Molbio soft .. Network News .. FTP

[Microbiology] Acidophile Culture Preservation

Java script Dude despam2004 at yahoo.ca
Mon Mar 13 01:45:36 EST 2006


Greetings,

I would like to know what the end effect would be of the lifespan of
Yoghurt cultures based on processing techniques.

I currently make yoghurt cultured for 24h to be sure to get most of the
lactose. After it is made, I drain off a good percentage of the whey
which makes the taste quite appealing.

I was concerned that the whey may actually help preserve the culture
though.

Any thoughts on this. I assume that the draining of the whey will
increase the ph of the culture and will of course reduce the available
water.

Thanks in advance for your interest.

JsD



More information about the Microbio mailing list

Send comments to us at biosci-help [At] net.bio.net