Influence of different technological parameters in the evolution of pH during fermentation of kefir

Milchwissenschaft

Volumn 58, Issue 11-12, 2003, Pages 631-633

  Irigoyen, A ^a   Ortigosa, M ^a   Torre, P ^a   Ibanez F C ^a  

^a PUBLIC UNIVERSITY OF NAVARRE   (Spain)

Author keywords

61 Kefir (technology)

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 0345599070     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (8)

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4. GARROTE, G.L., ABRAHAM, A.G., DE ANTONI, G.L. J. Dairy Res. 65 149-154 (1998)
5. MOTAGHI, M., MAZAHERI, M., MOAZAMI, N., FARKHONDEH, A., FOOLADI, M.H., GOLTAPEH, E.M. World J. Microbiol. Biotechn. 13 579-581 (1997)
6. ASSADI, M.M., POURAHMAD, R., MOAZAMI, N. World J. Microbiol. Biotechn. 16 541-546 (2000)
7. GUZEL-SEYDIM, Z., SEYDIM, A.C., GREENE, A.K. J. Dairy Sci. 83 275-277 (2000)
8. SHARMA, N., GANDHI, N.D. Cultures Dairy Prod. J. 95 6-10 (1981)