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[Microbiology] Acidophile Culture Preservation

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


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

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

Thanks in advance for your interest.


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