Organic Acids and Volatile Flavor Components Evolved During Refrigerated Storage of Kefir
نویسندگان
چکیده
منابع مشابه
Characterization of Organic Acids in Juices of Some Pakistani Citrus Species and Their Retention during Refrigerated Storage
Organic acids play pivotal role in flavor and consumer acceptance of fruit beverages. Concentration of some organic acids in citrus juices was determined through HPLC and their retention during refrigerated storage was also evaluated. The concentration of organic acids were in the following pattern Citric Acid> Malic Acid> Ascorbic Acid> Tartaric Acid. Citric acid, malic acid, ascorbic acid and...
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The aim of this study was to investigate the effects of starters and storage temperature (4 ºC, 25 ºC) onmicrobiological and physicochemical properties, volatile compounds and sensory evaluation of kefir.Kefirs produced by KFA and Chr. Hansen starters were stored at 4 ºC and 25 ºC for 40 days. pH andacidity at 4 ºC did not change (p ≥ 0.05), while at 25 ºC pH and total solid decreased as well a...
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Butter is often stored for extended periods of time; therefore, it is important for manufacturers to know the refrigerated and frozen shelf life. The objectives of this study were to characterize the effect of refrigerated and frozen storage on the sensory and physical characteristics of butter. Fresh butter was obtained on 2 occasions from 2 facilities in 113-g sticks and 4-kg bulk blocks (2 f...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 2000
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(00)74874-0