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Based on shared molecular compounds · click to explore
Safety thresholds
bacterial isolates→ were inoculated into →plain, 0% fat Greek yogurt (pH 4.35 to 4.65)
“Before testing, isolates were inoculated into plain, 0% fat Greek yogurt (pH 4.35 to 4.65), followed by a 12-h hold period at 4 ± 1°C.”
coliforms, Enterobacteriaceae, and gram-negative bacteria→ survived →in the low pH environment of Greek yogurt
“The goal of this study was to (1) provide information on the survival of a diverse set of bacterial hygiene indicators in the low pH environment of Greek yogurt”
Greek yogurt→ fermented with →probiotic LAB
EHEC reduction: more effective
“Overall, the population of enterohaemorrhagic Escherichia coli (EHEC) was more effectively reduced in Greek yogurt fermented with probiotic LAB than in commercial Greek yogurt during storage at 4, 10, and 25 °C.”
What science says
ingredient property
“Fortified Greek yogurts generally had more surface shine and jiggle”
Fortified Greek yogurt→has→more surface shine and jiggle