Characteristics of kefir prepared with different grain:milk ratios

Journal of Dairy Research

Volumn 65, Issue 1, 1998, Pages 149-154

  Garrote, Graciela L ^a   Abraham, Analía G ^a   De Antoni, Graciela L ^a  

^a Ctro Invest y Desarrollo C   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

DAIRY PRODUCT; KEFIR; MILK;

EID: 0031886241     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/S0022029997002677     Document Type: Article

References (15)

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3. GARROTE, G. L., ABRAHAM, A. G. & DE ANTONI, G. L. 1997 Preservation of kefir grains, a comparative study. Lebensmittel-Wissenschaft und -Technologie 30 77-84
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11. MARSHALL, V. M., COLE, W. M. & BROOKER, B. E. 1984 Observations on the structure of kefir grains and the distribution of the microflora. Journal of Applied Bacteriology 57 491-497
12. MERIN, U. & ROSENTHAL, I. 1986 Production of kefir from UHT milk. Milchwissenschaft 41 395-396
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14. REA, M. C., LENNARTSSON, T., DILLON, P., DRINAN, F. D., REVILLE, W. J., HEAPES, M. & COGAN, T. M. 1996 Irish kefir-like grains: their structure, microbial composition and fermentation kinetics. Journal of Applied Bacteriology 81 83-94
15. SALOFF-COSTE, C. J. 1996 Kefir. Nutritional and health benefits of yogurt and fermented milks. Danone World Newsletter 11 1-7