Manufacture and characterization of kefir made from cow and buffalo milk, using kefir grain and starter culture
نویسندگان
چکیده
منابع مشابه
Reduction of Aflatoxin M1 in Milk Using Kefir Starter
Background: Mycotoxins naturally occur in foods. Aflatoxins can cause serious health problems in consumers. Nowadays, biological detoxification method is considered to decrease the aflatoxins level in foods. The aim of this study was to evaluate the effect of kefir starter microorganisms to decrease the aflatoxin M1 (AFM1) levels in milk. Methods: The study was carried out at Shabestar branch,...
متن کاملAntimutagenic and antioxidant properties of milk-kefir and soymilk-kefir.
This study was aimed at evaluating the antimutagenic and antioxidant properties of milk-kefir and soymilk-kefir. Such antimutagenic activity was determined by means of the Salmonella mutagenicity assay, whereas the antioxidant properties of kefir were evaluated by assessing the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity, lipid peroxidation inhibition activity, ferrous ion ...
متن کاملEvaluation of chemical and microbial properties of Iranian white cheese using kefir, yogurt and commercial cheese culture as a starter
In this research, the chemical and microbiological characteristics of white brined cheeses produced with five differen starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese starter culture, were examined during 60- day ripening period. Results of statistical analysis showed that the type of starter culture had a signific...
متن کاملEvaluation of chemical and microbial properties of Iranian white cheese using kefir, yogurt and commercial cheese culture as a starter
In this research, the chemical and microbiological characteristics of white brined cheeses produced with five differen starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese starter culture, were examined during 60- day ripening period. Results of statistical analysis showed that the type of starter culture had a signific...
متن کاملEvaluation of chemical and microbial properties of Iranian white cheese using kefir, yogurt and commercial cheese culture as a starter
In this research, the chemical and microbiological characteristics of white brined cheeses produced with five different starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese starter culture, were examined during 60-day ripening period. Results of statistical analysis showed that the type of starter culture had a signific...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 2015
ISSN: 0022-0302
DOI: 10.3168/jds.2014-8755