The Physicochemical, Microbiology, and Sensory Characteristics of Kefir Goat Milk with Different Levels of Kefir Grain
نویسندگان
چکیده
منابع مشابه
Antimutagenic 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 ...
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15 صفحه اولDevelopment of fermented and flavoured kefir milk
Kefir is a dairy beverage, obtained from lactic acid and alcoholic fermentation of its grains, which resembles yogurt in its flavour, aroma and consistency. It is composed of approximately 15-16 lactobacilli, approximately 7-9 streptococci/lactococci, 8 yeasts and 2 acetic bacteria (acetobacter). The fermenting action of Kefir bacteria and yeasts increases the biological value of milk, increasi...
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ژورنال
عنوان ژورنال: Tropical Animal Science Journal
سال: 2019
ISSN: 2615-787X,2615-790X
DOI: 10.5398/tasj.2019.42.2.152