Rheological properties and microbiological characteristics of kefir produced from different milk types

Abstract Kefir is a refreshing fermented dairy product which has flowing consistency, uniform and bright appearance with mild yeast taste and flavor. Traditional or industrial methods can be applied for the production of kefir using kefir grains or lyophilized culture. Changes in product rheology ca...

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Veröffentlicht in:	Ciência e tecnologia de alimentos 2022-01, Vol.42
Hauptverfasser:	SAYGILI, Derya, DÖNER, Deniz, İÇİER, Filiz, KARAGÖZLÜ, Cem
Format:	Artikel
Sprache:	eng
Schlagworte:	FOOD SCIENCE & TECHNOLOGY
Online-Zugang:	Volltext
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