Assessment of beverages made from milk, soya milk and whey using Iranian kefir starter culture
Kefir starter culture was used for the production of beverages, and some chemical and microbiological parameter changes were determined during 24 h of fermentation and then after 2, 7, 14, 21 and 28 days of storage at 4 °C. Three different substrates (milk, whey and soya milk) were used as fermentat...
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| Veröffentlicht in: | International journal of dairy technology 2015-08, Vol.68 (3), p.441-447 |
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| container_title | International journal of dairy technology |
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| creator | Abdolmaleki, Farzaneh Mazaheri Assadi, Mahnaz Akbarirad, Hamid |
| description | Kefir starter culture was used for the production of beverages, and some chemical and microbiological parameter changes were determined during 24 h of fermentation and then after 2, 7, 14, 21 and 28 days of storage at 4 °C. Three different substrates (milk, whey and soya milk) were used as fermentation media for the kefir starter culture. After the fermentation, the carbohydrate content and pH decreased, but the dry matter and fat content of the beverages were not significantly different from their substrates. During storage, lactic acid bacteria in the beverages decreased, while yeasts increased and carbohydrate, ethanol and pH changed significantly in the three beverages. |
| doi_str_mv | 10.1111/1471-0307.12197 |
| format | Article |
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| ispartof | International journal of dairy technology, 2015-08, Vol.68 (3), p.441-447 |
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| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Beverages carbohydrate content Dairy industry ethanol Fermentation Fermented beverage Food science Iranian kefir kefir lactic acid bacteria lipid content Milk Soya milk soymilk Starter culture starter cultures storage time Studies Whey yeasts |
| title | Assessment of beverages made from milk, soya milk and whey using Iranian kefir starter culture |
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