Food Science &Nutrition, Volume 14, Issue 4, April 2026.This study demonstrated that milk type, probiotic culture, and storage period significantly influenced the physicochemical, textural, microbiological, and sensory properties of yogurt. Sheep and buffalo milk yielded yogurts with superior structural and sensory quality, whereas goat milk provided the most favorable environment for probiotic survival ...
Şevval Şevgin Demirhan +2 more
wiley +1 more source
Differences in the total number of colonies that resist synthetic stomach environment of homemade and different brand of kefir samples [PDF]
, 2016 The aim of my extended essay is to investigate the probiotic benefits of homemade kefir and the four different brands (Ülker İçim, Altınkılıç, AOÇ, Eker) of kefir which can be easily found in the supermarkets exposed to synthetic stomach environment ...
Birinci, Meriç Doğa
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Peptidomic and glycomic profiling of commercial dairy products: identification, quantification and potential bioactivities. [PDF]
, 2019 Peptidomics and glycomics are recently established disciplines enabling researchers to characterize functional characteristics of foods at a molecular level.
Barile, Daniela +4 more
core +2 more sources
Perbandingan Susu Kambing dan Susu Kedelai dalam Pembuatan Kefir [PDF]
, 2016 Tujuan dari penelitian ini adalah untuk mendapatkan rasio terbaik susu kambing dengan susu kedelai untuk menghasilkan kualitas kefir tertinggi.
Febriyani, F. (Febriyani) +2 more
core +4 more sources
Karakteristik Kimiawi dan Mikrobiologi Kefir Susu Sapi dengan Penambahan Susu Kedelai [PDF]
, 2016 The purpose of this research was to observe chemical and microbiology characteristic of three kind of kefir, made from cow milk with addition of soymilk. Observed kefirs were kefir whey (KW), kefir optima (KO), and kefir prima (KP).
Julianto, B. (Budi) +2 more
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Chemical and Microbiological Characteristics of Goat Milk Kefir During Storage Under Different Temperatures [PDF]
, 2015 This research was conducted to study the chemical and microbiogical properties of goat milk kefir stored under different temperatures and storage time. A completely randomized design, factorial pattern 3 x 3 was used in this study.
Setyawardani, T. (T), Sumarmono, J. (J)
core +1 more source
Jurnal Ilmu-Ilmu Peternakan, 2012 : 1), 2percent (G2)dan 3 percent (G3)of milk volume and the second factor was storage time in refrigerator which were 0day(L0),7days(L7),14days(L14), 21 days(L21) and 28 days(L28 Keywords: kefir grains, storage time, refrigerator, low fat kefir )
Manik Eirry Sawitri
doaj
KARAKTERISASI SCOBY (SYMBIOTIC CULTURE OF BACTERIA AND YEAST) DAN DAYA TERIMA KEFIR AIR KELAPA NANAS
Masker MedikaPendahuluan: Scoby (Symbiotic culture of bacteria and yeast) adalah kelompok mikroorganisme yang ditemukan pada minumah probiotik. Keberadaan mikroorganisme ini pada minuman menambah nilai zat gizi yang bermanfaat bagi tubuh manusia. Scoby ditemukan pada
Novianty Novianty
doaj +1 more source
Comparison of the Effect of Mango Mix Kefir or Watermelon Milk Kefir on Lipid Profile and Body Weight of Obese Women in Semarang, Indonesia [PDF]
International Journal of Nutrition SciencesBackground: In addition to fruits and vegetables, functional foods such as kefir have also shown great potential in helping to address obesity issues.
Wiwik Wijaningsih +2 more
doaj +1 more source
PENGARUH KONSENTRASI KEFIR GRAINS (KG) DAN SUHU PENYIMPANAN TERHADAP KUALITAS KEFIR SUSU KAMBING PERANAKAN ETAWA (PE) SECARA PASTEURISASI [PDF]
, 2007 Jenis kefir yang banyak dikenal adalah kefir yang terbuat dari susu sapi. Pada pembuatan kefir dari susu kambing (PE), terdapat alternatife nilai gizi lebih yang terkandung pada produk kefir, maka menambah nilai ekonomis produk kefir susu kambing. Proses
WATI, FERA
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