The microbiological and chemical characteristics of mozzarella cheese supplemented with different level of kefir

The effect of kefir supplementation on the characteristic of mozzarella cheese was investigated. Kefir is a fermented milk product that contains lactic acid bacteria, acetic bacteria, and yeast. The quality of mozzarella cheese has strongly influenced the level of kefir. The characteristics of mozza...

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Veröffentlicht in:	IOP conference series. Earth and environmental science 2021-03, Vol.694 (1), p.12073
Hauptverfasser:	Ferawati, Purwati, E, Melia, S, Suharto, E L S, Agestayani
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacteria Cheese Dairy products Design of experiments Experimental design Kefir Lactic acid Lactic acid bacteria Milk Moisture content pH effects Pizza Proteins Water content Yeasts
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