Rheological, microbiological, and in vitro digestive properties of Kefir produced with different Kefir grains and commercial starter cultures

This research investigates the production of kefir using Turkish and Kazakh kefir grains and commercial starter cultures, followed by storage at 4 °C for 30 days. The study monitors the rheological properties and microbiological characteristics of kefir on the 1st, 15th, and 30th days of storage, as...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - (2024) vom: 12. Dez., Seite 10820132241304130
1. Verfasser:	Comak Gocer, Emine Mine (VerfasserIn)
Weitere Verfasser:	Ergin Zeren, Firuze, Ozen Küçükcetin, İkbal, Kucukcetin, Ahmet
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2024
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Kefir grain in vitro digestion microbiological characteristics rheological properties starter culture