Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture

International Journal of Food Science and Technology

Volumn 46, Issue 4, 2011, Pages 871-878

  Magalhães, Karina Teixeira ^a,b   Dias, Disney Ribeiro ^a   de Melo Pereira, Gilberto Vinicius ^a   Oliveira, José Maria ^b   Domingues, Lucília ^b   Teixeira, José António ^b   de Almeida e Silva, João Batista ^c   Schwan, Rosane Freitas ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^b UNIVERSITY OF MINHO   (Portugal)

^c UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Cheese whey beverage; GC FID; HPLC; Kefir; Lactic acid bacteria; Sensory evaluation; Yeasts

Indexed keywords

CHEESE WHEY; GC-FID; HPLC; KEFIR; LACTIC ACID BACTERIA; SENSORY EVALUATION;

ACETIC ACID; ALDEHYDES; BACTERIOLOGY; BODY FLUIDS; CHEMICAL ANALYSIS; ESTERS; ETHANOL; FERMENTATION; GAS GENERATORS; LACTIC ACID; LIQUID CHROMATOGRAPHY; PH; STARTERS; SUGARS; YEAST;

BEVERAGES;

BACTERIA (MICROORGANISMS);

EID: 79952768346     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02570.x     Document Type: Article

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