The quality of plain and supplemented kefir from goat's and cow's milk

International Journal of Dairy Technology

Volumn 59, Issue 1, 2006, Pages 40-46

  Tratnik, Ljubica ^a   Božanić, Rajka ^a   Herceg, Zoran ^a   Drgalić, Ida ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Acidity; Cow's and goat's milk; Kefir; Sensory; Storage period; Viscosity

Indexed keywords

ALCOHOL; INULIN;

ACIDITY; ARTICLE; CONCENTRATION (PARAMETERS); COW; DAIRY PRODUCT; FERMENTATION; FOOD QUALITY; GOAT; INCUBATION TEMPERATURE; INCUBATION TIME; KEFIR; MILK; POWDER; PRIORITY JOURNAL; SENSORY ANALYSIS; STORAGE TEMPERATURE; VISCOSITY; WHEY;

CAPRA HIRCUS;

EID: 33645219171     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2006.00236.x     Document Type: Article

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