BACKGROUND The aim of this research was to observe the changes which take place in the electrophoretic picture of milk proteins after pasteurisation and inoculation with different starter cultures (both traditional and probiotic). After incubation, the yoghurt, kefir, acidified milk, fermented Bifidobacterium bifidum drink and Lactobacillus acidophillus drink were chilled for 14 days to observe...

Nowadays kefir is one of trending topic in the world especially beverage topic. Kefir can be defined as a fermented milk drink made by actions bacteria and yeasts which are contained grains. has unique taste properties. In general, grains contain relatively stable specific microbiota enclosed matrix polysaccharides proteins, but populations individual seem to contribute characteristics present ...

This study combined the probiotic properties of Lacticaseibacillus casei AP with prebiotic oats to improve kefir products. AP, oat milk, or both were added goat milk kefir. Physicochemical properties, microbiological evaluation, and sensory evaluation done over course 14 days. The result showed that adding together had positive (non-opposing) effects on physicochemical, microbiological, product...

ABSTRACT
 
 Yellow watermelon (Citrullus lanatus (Thunb.)) is a kind of horticulture commodity that contains high water content. There are three parts yellow watermelon, namely the outer part (exocarp), middle with white color (mesocarp), and fruit flesh (endocarp) mesocarp often becomes waste consumption watermelon. One development innovations for to process it into fermented beverag...

Conjugated linoleic acid (CLA) and CLA isomers, present naturally in dairy meat products, are the natural functional components. Ruminal microorganisms, such as Butyrivibrio fibrosolvens, lactic bacteria (LAB), propionibacteria can convert (LA) to CLA. In this study, effect of different concentrations (0, 0.5, 1, 2%) storage time 2, 7, 14 21 days) on content kefir was investigated. The highest ...