Results 61 to 70 of about 589,131 (200)
, 2020 This study was about the effect of kefir grain concentration level and the different length of storage, as well as the interaction between kefir grain concentration level and the different length of storage on the fat content, pH and the viscosity of ...
Rahardjo, A H D +3 more
core +1 more source
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
Food Science &Nutrition, Volume 14, Issue 7, July 2026.Traditional fermented foods consumed around the world are natural sources of folate. Certain microbes, particularly Lactiplantibacillus plantarum, enhance folate production during the fermentation process, making fermented foods a promising dietary approach to improve folate status and help prevent folate deficiency.
Rida Khan +3 more
wiley +1 more source
Characteristics of kefir prepared with different grain[ratio ]milk ratios
, 1998 Kefir is a traditional fermented milk originating many centuries ago in the Caucasian mountains. It is produced by fermentative activity of ‘kefir grains’ consisting mainly of lactococci, lactobacilli and yeasts in a protein–polysaccharide matrix ...
GRACIELA L. GARROTE +2 more
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FermentationThis present study investigated the microbial dynamics, physicochemical and functional properties, and sensory characteristics of kefir produced by two different approaches: traditional kefir obtained directly from grains and kefir manufactured through a
Raúl Ricardo Gamba +4 more
doaj +1 more source
International Journal of Dairy Technology, Volume 79, Issue 3, July‐September 2026.The main products of the Brazilian fermented milk industry are yoghurt, fermented dairy beverages, probiotic fermented milks, kefir and fermented curd. Background The fermented milk industry represents a dynamic and value‐added segment of the Brazilian dairy sector, driven by technological advances, evolving consumer preferences and growing interest in
Fabiane Picinin de Castro Cislaghi +2 more
wiley +1 more source
Lactic acid bacteria and yeasts in kefir grains and kefir made from them
Journal of Industrial Microbiology & Biotechnology, 2002 In an investigation of the changes in the microflora along the pathway: kefir grains (A)-->kefir made from kefir grains (B)-->kefir made from kefir as inoculum (C), the following species of lactic acid bacteria (83-90%) of the microbial count in the grains) were identified: Lactococcus lactis subsp.
E, Simova +5 more
openaire +2 more sources
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 +3 more
doaj +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT Edible insects are increasingly recognized for their high nutritional value and favorable environmental profile, yet their acceptance (defined as the continuum from willingness to try and purchase to repeated consumption) in Western and globalized food systems remains limited by cultural, sensory, regulatory, and economic barriers.
Jose Miguel Alvarez Suarez +1 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT Traditional fermented dairy products (TFDPs) are complex microbial ecosystems that may serve as reservoirs of many microorganisms, including those with probiotic potential such as Bifidobacterium species and lactobacilli. Although bifidobacteria are widely used as probiotic microorganisms in defined formulations, their occurrence, persistence,
Mst. Umme Habiba +5 more
wiley +1 more source