Effect of milk fat, kefir grain inoculum and storage time on the flow properties and microbiological characteristics of kefir

Journal of Texture Studies

Volumn 43, Issue 4, 2012, Pages 299-308

  Magra, Taxiarhoula I ^a   Antoniou, Klio D ^a   Psomas, Evdoxios I ^a  

^a ALEXANDER TECHNOLOGICAL EDUCATIONAL INSTITUTE OF THESSALONIKI   (Greece)

Author keywords

Fat; Grains; Kefir; Microbiology; Rheology; Storage

Indexed keywords

BOVINE MILK; FAT; FAT CONTENTS; FLOW BEHAVIORS; FLOW PROPERTIES; KEFIR; KEFIR GRAINS; MICROBIAL POPULATIONS; MILK FATS; STORAGE TIME; VISCOSITY VALUE;

BACILLI; ENERGY STORAGE; GRAIN (AGRICULTURAL PRODUCT); MICROBIOLOGY; RHEOLOGY; YEAST;

OILS AND FATS;

BOVINAE; LACTOBACILLUS; LACTOCOCCUS;

EID: 84864133821     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2011.00343.x     Document Type: Article

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