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차성관,고준수,김현욱 ( Sung Kwan Cha,Jun Soo Goh,Hyun Uk Kim ) 한국축산학회 1976 한국축산학회지 Vol.18 No.2
From several sources, three usable cultures were isolated for yogurt manufacture. Two of them have been presumptively identified as Lactobacillus bulgaricus 3 and 8, and another as Streptococcus thermophilus 22. These cultures were tested for their behavior (acid production, curd formation and flavor developments) in various yogurt mixes consisting of skim milk, shim milk powder, and whole milk powder. Lactobacillus bulgaricus 8 appeared to be the best culture for ordinary yogurt mixes. Mixed starter culture was not attempted.