The aim of the study was to produce kefir from apricot seed extract (ASE) as an alternative
functional dairy food for vegans and lactose-intolerant people, the elderly, people with …

The aim of the present work was to evaluate the use of the kefir grains as a starter culture for
tradicional milk kefir beverage and for cheese whey‐based beverages production …

This study aimed to evaluate essential traits of donkey's milk and cow's milk kefir during
storage for 28 days at+ 4° C. The results showed that the pH decreases significantly during …

Sažetak In this study, the microbiological, physicochemical, and sensory properties and
volatile aromatic compounds of kefir produced by secondary fermentation were investigated …

The aim of this study was to investigate the effects of Kefir fermentation on the functional
properties of Hair and Saanen goat milk samples, including intensive and extensive …

Background. The aim of this study was to develop nutritious fermented milk products from
camel's milk fortified with kiwi fruit and avocado puree, and fermented using probiotic strains …

Cream is the main raw material for the butter production and reflects its properties into butter
quality. Maturation of cream with appropriate starter culture is important for butter quality …

The investigation was aimed to develop a delicious and nutritious beverage from the ripe
pineapple juice and milk whey. The M. arvensis extract was used as a natural flavoring …

Nowadays, there is a growing consumer demand for non-dairy functional foods due to
several health issues related to milk and dairy consumption and increasing vegetarianism …

In this study, the use of soybean extract on production and physicochemical characteristics
of kefir was assessed. Also, the growth parameters of yeasts and lactic acid bacteria (LAB) …