Rheological, sensorial and volatile profiles of synbiotic kefirs produced from cow and goat milk containing varied probiotics in combination with fructooligosaccharide
Abstract Lactobacillus acidophilus La-5 and Bifidobacterium bifidum Bb-11 accompanied
with fructooligosaccharide (FOS) were used individually to develop a synbiotic kefir from …
with fructooligosaccharide (FOS) were used individually to develop a synbiotic kefir from …
Studi Literatur Perbandingan Mutu Mikrobiologis dan Fisikokimia Minuman Fermentasi Kefir dari Beberapa Jenis Susu
M Tania, AJN Parhusip - … Pangan dan Kesehatan (The Journal of …, 2022 - jurnal.usahid.ac.id
Kefir merupakan produk olahan susu terfermentasi yang menggunakan bibit kefir dan sering
menggunakan susu sapi dalam proses pembuatannya. Pemanfaatan susu kambing dan …
menggunakan susu sapi dalam proses pembuatannya. Pemanfaatan susu kambing dan …
The effect of using different yeast species on the composition of carbohydrates and volatile aroma compounds in kefir drinks
Kefir is a fermented dairy product known for its high content of lactic acid bacteria and
various types of yeast. The yeast microorganisms present in kefir cultures play a crucial role …
various types of yeast. The yeast microorganisms present in kefir cultures play a crucial role …
Effect of frozen storage on some characteristics of kefir samples made from cow's and goat's milk
This study was aimed to determine the changes in kefir samples (CK and GK) made from
cow's and goat's milk during frozen storage. The CK and GK samples were first stored at+ 4° …
cow's and goat's milk during frozen storage. The CK and GK samples were first stored at+ 4° …
Evaluation of Spreadable Kefir Produced from Different Milks in Terms of Some Quality Criteria
Kefir, which has many beneficial effects on health, is one of the most consumed fermented
milk products worldwide. It is important to increase consumption of the fermented product for …
milk products worldwide. It is important to increase consumption of the fermented product for …
Kefirin üretimi, özellikleri ve alkol içeriği
E Sarıca - Helal ve Etik Araştırmalar Dergisi, 2022 - dergipark.org.tr
Kefir; besleyici, sağlıklı, fonksiyonel ve probiyotik özelliklere sahip bir süt ürünüdür ve
sağlığa olan faydaları ortaya çıktıkça Kafkasya'dan tüm dünyaya yayılmıştır. Tüketicilerin …
sağlığa olan faydaları ortaya çıktıkça Kafkasya'dan tüm dünyaya yayılmıştır. Tüketicilerin …
Encapsulation of bioactive compounds in shalgam and investigation of the possibilities of their use in probiotic food production
Shalgam, a naturally fermented beverage, is a prebiotic supplement and has high
antioxidant activity. This study aimed to encapsulate shalgam to develop a functional …
antioxidant activity. This study aimed to encapsulate shalgam to develop a functional …
KARAKTERISTIK KEFIR SUSU HEWANI
TA Wiyanto, MM Suprijono - ZIGMA, 2024 - jurnal.wima.ac.id
Susu fermentasi merupakan produk olahan susu yang diperoleh dari fermentasi bakteri
asam laktat dengan atau tanpa mikroba lain (SNI 7552: 2009). Kefir merupakan salah satu …
asam laktat dengan atau tanpa mikroba lain (SNI 7552: 2009). Kefir merupakan salah satu …
Biodiversité et fonctionnalités de la flore lactique autochtone des produits laitiers fermentés de chèvre au Liban
I Ammoun - 2023 - pastel.hal.science
Au Liban, la production de produits fermentés traditionnels à partir de lait cru de chèvre est
réalisée par un petit nombre de producteurs, avec un vrai risque de disparition de ces …
réalisée par un petit nombre de producteurs, avec un vrai risque de disparition de ces …
케피어그레인으로발효제조된코티지치즈의품질특성
박혜란， 정창호 - Culinary Science & Hospitality Research, 2021 - dbpia.co.kr
Cottage cheese was produced with milk of low-temperature long-term sterilization (LTLT),
high-temperature short-time sterilization (HTST), or ultra-high temperature treatment (UHT) …
high-temperature short-time sterilization (HTST), or ultra-high temperature treatment (UHT) …