Farklı Kefir Kültürlerinden ve Süt Markalarından Elde Edilen Kefirin Bazı Fiziksel ve Kimyasal Özelliklerinin Karşılaştırılması

Abstract
 In this study, three different kefir cultures were using to ferment five brands of milk samples. pH, the dry matter, ash amount, carbon dioxide (CO2) titratable acidity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging capacity, reducing power, Fe(II) ions chelating total phenolic content (TPC), copper(II) ion reductive antioxidant capacity (CUPRAC) and mineral matter contents investigated in samples results evaluated statistically. 
 When kefirs’ CUPRAC, TPC, DPPH Mg, Zn Na concentrations are terms culture, KC1, KC2, KC3, had highest values (p