Properties of Kefir made in Scotland and Poland using Bovine, Caprine and Ovine Milk with Different Starter Cultures

LWT

Volumn 34, Issue 4, 2001, Pages 251-261

  Wszolek, M ^a   Tamime, A Y ^b   Muir, D D ^c   Barclay, M N I ^b  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

^b SCOTTISH AGRICULTURAL COLLEGE   (United Kingdom)

^c HANNAH RESEARCH INSTITUTE   (United Kingdom)

Author keywords

Kefir; starter cultures; mammalian milks; sensory; rheology; microbial enumeration

Indexed keywords

BACTERIA (MICROORGANISMS); BOVINAE; CAPRA; KEFIR; MAMMALIA; OVIS;

EID: 0035559158     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2001.0773     Document Type: Article

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