Observation of lactic acid bacteria and yeast populations during fermentation and cold storage in cow's, ewe's and goat's milk Kefirs

Changes in the population numbers of Lactobacillus spp, Lactococcus+Leuconostoc spp. and yeasts in the kefirs made of cows, ewes and goats milk were determined in this study. The highest count of Lactobacillus spp. was in ewe's milk. There was a slight or no difference in the goats and cow'...

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Veröffentlicht in:	Veteriner fakultesi dergisi 2010-06, Vol.16, p.113-118
Hauptverfasser:	Yaman, H., Afyonkarahisar Kocatepe Univ., Faculty of Veterinary Medicine, Afyon (Turkey). Div. of Food Hygiene and Technology, Elmalı, M., Mustafa Kemal Univ., Faculty of Veterinary Medicine, Hatay (Turkey). Div. of Food Hygiene and Technology, Kamber, U., Kafkas Univ., Faculty of Veterinary Medicine, Kars (Turkey). Div. of Food Hygiene and Technology
Format:	Artikel
Sprache:	eng
Schlagworte:	BACTERIAS ACIDOLACTICAS BACTERIE LACTIQUE http://www.fao.org/aos/agrovoc#c_15990 http://www.fao.org/aos/agrovoc#c_23849 http://www.fao.org/aos/agrovoc#c_4826 http://www.fao.org/aos/agrovoc#c_8013 KEFIR LACTIC ACID BACTERIA LAIT LECHE MILK TURKEY TURQUIA TURQUIE
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