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    Quality Assurance of Probiotic Fermented Dairy Products (2005)

    Art
    Vortrag
    Autoren
    Kneifel, W.
    Zitz, U.
    Domig, K. J.
    Weiss, H.
    Kongress
    Societa Italiana di Medicina del Benessere: 3rd. Probiotics and Prebiotics and New Foods
    Rom, 04. – 06.09.2005
    Quelle
    Sprache
    Englisch
    Kontakt
    Institut für Veterinär-Epidemiologie und Biometrie

    Königsweg 67
    Gebäude 21, 1. OG
    14163 Berlin
    Tel.: +49 30 838 62901 (Sekretariat)
    Fax: +49 (30) 838 4 71714

    Abstract / Zusammenfassung

    The quality of a probiotic fermented dairy product is significantly determined by its specific viable count.
    Gradually, useful analytical methods for the assessment of specific viable counts are being made available for routine purposes.
    Problems may occur with products containing a diversity of bacteria at very different magnitudes.
    Tools developed can be used for assessing the product quality with regard to regulatory threshold levels.