Results 21 to 30 of about 11,866 (208)

SENSORY AND PH EVALUATIONS OF NOVEL VARIETIES OF KEFIR

Horizons - International Scientific Journal, 2023
The paper aims to assess the sensory attributes and pH changes in newly formulated varieties of kefir with the purpose of exploring customer acceptance of a novel dairy beverage.
Elena Damjanovska Gavriloska, Tatjana Kalevska, Gordana Dimitrovska, Jasenka Gajdoš Kljusurić Gajdoš Kljusurić   +3 more
doaj   +1 more source

Analysis of Proximate and Protein Profile of Kefir from Fermented Goat and Cow Milk

Biosaintifika: Journal of Biology & Biology Education, 2015
This research aims to analyze the characteristics of proximate and protein profile in kefir from fermented goat milk and cow milk with different concentration of kefir grains.
Erwin Hidayat, Irna Kinayungan W, Muhammad Irhas, Fathurrahman Sidiq   +3 more
doaj   +1 more source

Volatilomics-Based Microbiome Evaluation of Fermented Dairy by Prototypic Headspace-Gas Chromatography–High-Temperature Ion Mobility Spectrometry (HS-GC-HTIMS) and Non-Negative Matrix Factorization (NNMF)

Metabolites, 2022
Fermented foods, such as yogurt and kefir, contain a versatile spectrum of volatile organic compounds (VOCs), including ethanol, acetic acid, ethyl acetate, and diacetyl.
Charlotte C. Capitain, Fatemeh Nejati, Martin Zischka, Markus Berzak, Stefan Junne, Peter Neubauer, Philipp Weller   +6 more
doaj   +1 more source

Yeast Detection in Mango Flavored Kefir from Small Scale Manufacture in Semarang, Central Java, Indonesia

Journal of Applied Food Technology, 2020
This research was done to detect total yeast on small scale kefir industry in Semarang, Central Java, Indonesia. The total plate count method was used to analyze total yeast in mango flavored kefir.
Ahmad Ni'matullah Al-Baarri, Dian Ari Setianingsih, Yoyok Budi Pramono   +2 more
doaj   +1 more source

DIVERSIFIKASI KEFIR BERBASIS KEDELAI DENGAN VARIASI KONSENTRASI SUSU SKIM DAN INOKULUM

Jurnal Teknologi dan Industri Pangan, 2017
Physicochemical and sensory characteristics of commercial kefir were evaluated to be used as the benchmark for the development of soybean-based kefir with various concentrations of skim milk and inoculum.
Tina Nurkhoeriyati*, Dionisius Yusuf, Ihsan Iswaldi, Abdi Christia, Vania Gisella   +4 more
doaj   +1 more source

Changes in benzoic acid content of goat milk kefir produced using different kefir cultures

Mljekarstvo, 2021
In this study, the content of hippuric and benzoic acid of goat milk kefir produced with commercial lyophilized kefir cultures and kefir grain was investigated.
Gizem Şendoğan, Ecem Akan, Oktay Yerlikaya, Şaban Meriç, Özer Kınık   +4 more
doaj  

Therapeutic and Dietary Support for Gastrointestinal Tract Using Kefir as a Nutraceutical Beverage: Dairy-Milk-Based or Plant-Sourced Kefir Probiotic Products for Vegan and Lactose-Intolerant Populations

Fermentation, 2023
Kefir is a fermented milk beverage different in consistency and taste from other popular milk-product yogurt. Unlike yogurt prepared using lactic acid bacteria in fermentation, milk is fermented for kefir production using preculture in the form of kefir ...
Divakar Dahiya, Poonam Singh Nigam
doaj   +1 more source

PRELIMINARY STUDY OF ANTIOXIDANT ACTIVITY OF DRAGONFRUIT, DATES AND KEFIR MIXTURES

Journal of Vocational Health Studies, 2022
Background: Some previous studies showed that either dragon fruit, dates, or kefir has antioxidant activity. Nevertheless, there has not been any study that showed the activity of the combination of those three elements.
Amalia Ajrina
doaj   +1 more source

KEFIRS MANUFACTURED FROM CAMEL (CAMELUS DRAMEDARIUS) MILK AND COW MILK: COMPARISON OF SOME CHEMICAL AND MICROBIAL PROPERTIES

Italian Journal of Food Science, 2015
This study examined the production possibilities of kefir from fresh camel milk fermented with grain. The findings were then compared with kefir manufactured from cow’s milk. Cow’s milk was fermented with 2.5% grains.
G. Kavas
doaj   +1 more source

Assessment of Quality and Aroma Characteristics of Kefir Produced by Using Grain and Lyophilized Culture

Journal of Advanced Research in Natural and Applied Sciences, 2021
Kefir is traditionally produced using kefir grains, while lyophilized culture is widely used in industry. Microbial fermentation of kefir has critical importance on its aromatic profile and sensory attributes as well as its physicochemical parameters ...
Yonca Yuceer, İrem Şen Dağ, Buket Güneşer   +2 more
doaj   +1 more source