Growth of <i>Mycobacterium avium</i> subsp. <i>paratuberculosis</i>, <i>Escherichia coli</i>, and <i>Salmonella</i> Enteritidis during Preparation and Storage of Yogurt

<table>pH evolution during yogurt preparation and refrigerated storage in Y1, Y2, and Y3.</table>

International Scholarly Research Notices

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Figure 7

Figure 7: Growth of <i>Mycobacterium avium</i> subsp. <i>paratuberculosis</i>, <i>Escherichia coli</i>, and <i>Salmonella</i> Enteritidis during Preparation and Storage of Yogurt 

Figure 7 | Growth of Mycobacterium avium subsp. paratuberculosis, Escherichia coli, and Salmonella Enteritidis during Preparation and Storage of Yogurt 