Manufacture and characterization of kefir made from cow and buffalo milk, using kefir grain and starter culture

Journal of Dairy Science

Volumn 98, Issue 3, 2015, Pages 1517-1525

  Gul, O ^a   Mortas, M ^a   Atalar, I ^a   Dervisoglu, M ^a   Kahyaoglu, T ^b  

^a ONDOKUZ MAYIS UNIVERSITY   (Turkey)

^b YILDIZ TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Buffalo milk; Characterization; Cow milk; Kefir

Indexed keywords

ACETIC ACID; AMINO ACID; CITRIC ACID; CULTURE MEDIUM; LACTIC ACID;

ANIMAL; BACTERIAL COUNT; BOVINE; BUFFALO; CHEMISTRY; CULTURE MEDIUM; DAIRY PRODUCT; FERMENTATION; FOOD CONTROL; FOOD HANDLING; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; MILK; YEAST;

ACETIC ACID; AMINO ACIDS; ANIMALS; BUFFALOES; CATTLE; CITRIC ACID; COLONY COUNT, MICROBIAL; CULTURE MEDIA; CULTURED MILK PRODUCTS; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; LACTIC ACID; LACTOBACILLUS; MILK; YEASTS;

EID: 84924056542     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2014-8755     Document Type: Article

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