The Effect of Incubation Temperature on the Survival and Growth of Yeasts in Sethemi, South African Naturally Fermented Milk

The effect of temperature on the growth of yeasts during the production of Sethemi, South African naturally fermented milk (NFM), was studied by incubating raw milk and milk inoculated with selected yeast strains at 7, 15, 25 and 37 °C. The different temperatures were selected to represent the avera...

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Bibliographic Details
Published in:	Food Technology and Biotechnology
Main Authors:	Ameha Kebede, Henry Gadaga, Analie Lourens-Hattingh, Judith A. Narvhus, Bennie C. Viljoen
Format:	Article
Language:	English
Published:	University of Zagreb Faculty of Food Technology and Biotechnology 2007-01-01
Subjects:	yeasts naturally fermented milk Sethemi lactic acid bacteria
Online Access:	http://hrcak.srce.hr/file/48153

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