Études sur la microflore du lait caillé bulgare (yoghourt) conservé a différentes températures, en récipients clos, hermétiquement ou non

Abstract - The number of living lacto-acid bacteria has been counted, as found in Bulgar curdled milk : 1) at the usual distribution to the consumer : 2) after keeping in closed boxes, hermetically or not, at the following temperatures : 0-2° 5-6° 23-24° 39-40° and - 20°.
The respective proportions of Lact. bulgaricum and of St. thermophilus, have been established