DAYA HAMBAT KEFIR DENGAN PENAMBAHAN MADU TERHADAP BAKTERI ENTEROTOKSIN [PDF]
, 2017 Susu merupakan bahan pangan yang memiliki nilai gizi tinggi. Nilai gizi tinggi pada susu menjadi media yang disukai oleh mikroorganisme untuk pertumbuhan dan perkembangannya.
Nurul Hasanah
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Characterization of headspace volatile flavor compounds formed during kefir production : application of solid phase microextraction. [PDF]
, 2009 Headspace volatile flavor compounds of kefir were monitored using headspace solid phase microextraction (HS-SPME) method during fermentation of milk with kefir starter culture.
Abdul Manap, Yazid +3 more
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Mljekarstvo : Dairy Experts Journal, 1958 Po svojem porijeklu kefir je nacionalni mliječni proizvod gorštačkih tatarskih plemena sjevernog Kavkaza (Sjeverna Osetija), gdje i danas predstavlja veoma cijenjenu svakodnevnu vrstu hrane. Iz ovog područja raširio se je postepeno po cijeloj Europi, a poznat je i izvan nje.
openaire +1 more source
POTENSI KEFIR SEBAGAI ANTIBAKTERI Propionibacterium acnes [PDF]
, 2015 Jerawat merupakan suatu keadaan dimana pori-pori kulit tersumbat oleh kotoran dan adanya bakteri Propionibacterium acnes yang berkembang biak di daerah sumbatan tersebut.
., Michael
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Microbiological quality of commercial dairy products [PDF]
, 2007 The purpose of this research was to assess the hygienic properties of commercially available dairy foods. The products surveyed included liquid milks (pasteurized and UHT-treated), cultured dairy products (kefir, cultured buttermilk, sour cream, yogurt,
Varga, László
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Comparative analyze of the kefir fermentation process and microbiota, using milk and cheese whey as substrates [PDF]
, 2009 Kefir, a mixed culture that ferments lactose, is known for the production of a refreshing fermented beverage popular in EasternEuropean countries by inoculating milk with kefir grains. Kefir grains are gelatinous white or creamcoloured, water insoluble,
Domingues, Lucília +5 more
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Безопасность и качество пищевых продуктов = Practical Food Safety and Food Quality : практикум [PDF]
, 2017 Даны описания практических и лабораторных работ, проводимых в рамках курсов «Международные стандарты и безопасность продуктов питания» и «Контроль качества биотехнологических продуктов». Задания сопровождаются подробными комментариями.
Ковалева, Е. Г. +1 more
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Sources and utilization of foodstuffs in Belarusian households: results of the Grodno households survey [PDF]
The paper is a documentation of a (non-representative) survey on the food situation of households in the Grodno region, Belarus. It covers the year between September 2000 and August 2001.
Brosig, Stephan +4 more
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Efek Kefir terhadap Gambaran Histologis dan Kadar Malondialdehide Hepar Mencit Putih (Mus Musculus) Jantan Galur Balb C dengan Paparan Formalin [PDF]
, 2012 Kefir is a probiotic drink act as therapeutic agents in liver damage caused by exposure of formaldehyde. Therapeutic activities were estimate based on the content of kefir like antioxidants, lactic acid bacteria with yeasts, and essential amino acids ...
Aryantini, E. S. (Erna)
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Vestnik MGTUAn integral step in kefir production technology is the use of kefir grains, but in some cases it is necessary to maintain their population at the plant.
Sokolova O. V., Fedotova O. B.
doaj +1 more source