Effect of frozen storage on some characteristics of kefir samples made from cow's and goat's milk
This study was aimed to determine the changes in kefir samples (CK and GK) made from cow's and goat's milk during frozen storage. The CK and GK samples were first stored at +4 °C for 14 and 21 days. Thereafter, all the samples were frozen at -35 °C for 24 h and kept at -18 °C for 45 days....
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 28(2022), 2 vom: 13. März, Seite 157-168 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2022
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Kefir cow’s milk frozen kefir frozen storage goat’s milk |
| Online verfügbar |
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