Production of fermented cheese whey-based beverage using kefir grains as starter culture: Evaluation of morphological and microbial variations
نویسندگان
چکیده
منابع مشابه
Production of fermented cheese whey-based beverage using kefir grains as starter culture: evaluation of morphological and microbial variations.
Whey valorization concerns have led to recent interest on the production of whey beverage simulating kefir. In this study, the structure and microbiota of Brazilian kefir grains and beverages obtained from milk and whole/deproteinised whey was characterized using microscopy and molecular techniques. The aim was to evaluate its stability and possible shift of probiotic bacteria to the beverages....
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...
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 physicochemical and microbial properties of hazelnut whey-based beverage fermented with kefir grain
the presence of unsaturated fatty acids and phytosterols in hazelnuts and hazelnut products, including hazelnut milk, are useful for health, especially for preventing cardiovascular disease. fermentation with probiotic microorganisms present in kefir grain increases the functional properties of the products. hazelnut milk is nutritious and can be used in drinks in addition to whey. the present ...
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ژورنال
عنوان ژورنال: Bioresource Technology
سال: 2010
ISSN: 0960-8524
DOI: 10.1016/j.biortech.2010.06.083