Free Access
Dairy Sci. Technol.
Volume 89, Number 2, March-April 2009
Page(s) 201 - 209
Published online 03 April 2009
  1. Abdelgadir W.S., Hamad S.H., Møller P.L., Jakobsen M., Characterisation of the dominant microbiota of Sudanese fermented milk, Int. Dairy J. 11 (2001) 63–70. [CrossRef] [Google Scholar]
  2. AOAC, Association of Official Analytical Chemists, Official Methods of Analysis, 16th edn., Arlington, VA, USA, 1995. [Google Scholar]
  3. Beukes E.M., Bester B.H., Mostert J.F., The microbiology of South African traditional fermented milks, Int. J. Food Microbiol. 63 (2001) 189–197. [CrossRef] [PubMed] [Google Scholar]
  4. Chandan R.C., White C.H., Kilara A., Hui Y.H., Manufacturing Yogurt and Fermented Milks, Blackwell Publishing Ltd., Iowa, USA, 2006. [Google Scholar]
  5. Fleet G.H., Yeasts in dairy products – a review, J. Appl. Bacteriol. 68 (1990) 199–211. [PubMed] [Google Scholar]
  6. Fleet G.H., Mian M.A., The occurrence and growth of yeasts in dairy products, Int. J. Food Microbiol. 4 (1987) 145–155. [CrossRef] [Google Scholar]
  7. Gadaga T.H., Mutukumira A.N., Narvhus J.A., The growth and interaction of yeasts and lactic acid bacteria isolated from Zimbabwean naturally fermented milk in UHT milk, Int. J. Food Microbiol. 68 (2001) 21–32. [CrossRef] [PubMed] [Google Scholar]
  8. Huang Y.S., Development of yak food industry, China Dairy Ind. 28 (2000) 14–16 [in Chinese]. [Google Scholar]
  9. IDF, International Dairy Federation, Yoghurt. Determination of titrable acidity (potentiometric method), 1991 [IDF 150]. [Google Scholar]
  10. ISO, International Organization for Standardization, Milk determination of fat content (routine method), 1976 [ISO 2446]. [Google Scholar]
  11. Iwasawa S., Ueda M., Miyata N., Hirota T., Ahiko K., Identification and fermentation character of Kefir yeast, Agric. Biol. Chem. 46 (1982) 2631–2636. [Google Scholar]
  12. Jakobsen M., Narvhus J., Yeasts and their possible beneficial and negative effects on the quality of dairy products, Int. Dairy J. 6 (1996) 755–768. [CrossRef] [Google Scholar]
  13. Liu H.B., Pen Z.K., Lei H.Z., Chen Y.N., Liu S.Q., Li K.L., Zhang J.W., Liu Z.B., Ma Z.X., Liu G.L., Li Y.S., China Yak, Szechwan Science and Technology Press, Chengdu, China, 1987 [in Chinese]. [Google Scholar]
  14. Ma S.W., Yang X.X., Developing and outlook of yak dairy products, Food Res. Dev. 22 (Suppl.) (2001) 44–45 [in Chinese]. [Google Scholar]
  15. Marshall V.M.E., The microflora and production of fermented milks, Prog. Ind. Microbiol. 23 (1986) 1–44. [Google Scholar]
  16. Mathara J.M., Schillinger U., Kutima P.M., Isolation, identification and characterization of the dominant microorganisms of kule naoto: the Maasai traditional fermented milk in Kenya, Int. J. Food Microbiol. 94 (2004) 269–278. [CrossRef] [PubMed] [Google Scholar]
  17. Miyamoto T., Gichuru S.G.G., Akimoto T., Nakae T., Identification and properties of lactic acid bacteria isolated from traditional fermented beverages in East Africa, Jpn. J. Zootech. Sci. 57 (1989) 256–276 [in Japanese]. [Google Scholar]
  18. MOA, Ministry of Agriculture of the People's Republic of China, Determination of lactose in milk and milk products (enzyme-colorimetric method), 2007 [NY/T 1422-2007]. [Google Scholar]
  19. MOH, Ministry of Health of the People's Republic of China, Hygienic standard for Lactobacillus beverage, 2003 [GB 16321- 2003]. [Google Scholar]
  20. Neviani E., Gatti M., Vannini L., Gardini F., Suzzi G., Contribution of Gal – lactic acid bacteria to Saccharomyces cerevisiae metabolic activity in milk, Int. J. Food Microbiol. 69 (2001) 91–99. [CrossRef] [PubMed] [Google Scholar]
  21. Tempel T., Jakobsen M., Yeasts associated with Danablu, Int. Dairy J. 8 (1998) 25–31. [CrossRef] [Google Scholar]
  22. Yan P., Pan H.P., Development and utilization of yak milk industry, China Dairy 7 (2004) 10–12 [in Chinese]. [Google Scholar]