The effects of kefir grain and starter culture on kefir produced from cow and buffalo milk during storage periods
نویسندگان
چکیده
منابع مشابه
Effects of Starter Culture and Storage Temperature on Functional, Microbial and Sensory Characteristics of Kefir during Storage
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...
متن کاملeffects of starter culture and storage temperature on functional, microbial and sensory characteristics of kefir during storage
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...
متن کاملReduction 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 کاملAn innovative approach: cow/oat milk based kefir
The aim of this study was to evaluate the potential of kefir production using cow-oat milk mixture. Therefore kefir samples with 20, 40 and 60 % of oat milk were produced. The effect of oat-milk ratio on physicochemical, rheological, microbiological and sensory characteristics of the kefir samples was studied during 21 days storage at refrigerated conditions. Increasing oat milk concentration a...
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ژورنال
عنوان ژورنال: Food Science and Technology
سال: 2020
ISSN: 1678-457X,0101-2061
DOI: 10.1590/fst.39418